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Christmas Rocks

Yield: 4 dozen 1x
Prep: 30 minsCook: 20 minsTotal: 50 minutes


  • 1 cup walnuts
  • ½ cup almonds
  • ½ cup pecans
  • 1 cup pitted dates
  • 1 cup candied cherries
  • 2 cups candied pineapple
  • 1 cup dried cranberries
  • ¾ cup all purpose flour, divided
  • ¼ cup butter, softened
  • 1/3 cup brown sugar
  • 1 whole egg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • Non-stick pan spray


  1. Preheat oven to 350 degrees F. Place rack in top one third of oven.
  2. In a food processor, pulse each nut one at a time until pea sized and place in a large bowl.
  3. Pulse the four fruits one at a time to same size and add to nuts in bowl.
  4. Add ½ cup of the flour to the fruit and nuts and toss and mix until combined. Set aside.
  5. In a separate bowl, mix butter and brown sugar until creamed. (I used a stand mixer with a paddle attachment but this could be done by hand)
  6. Add the egg and combine.
  7. Add remaining flour, cinnamon, baking soda and vanilla and combine.
  8. Pour this mixture over the fruit and nuts and combine by hand.
  9. Line four cookie sheets with parchment paper and lightly spray with non stick pan spray.
  10. Divide mixture into 48 one ounce drops using a small scoop placing 12 per pan.
  11. Bake two pans at a time in top third of oven for 20 minutes but watch that bottoms don’t get too browned. Rotate pans after ten minutes.
  12. Remove to a rack to cool.
  13. Seal and an airtight container.

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