Panamanian Christmas Cookie Recipe
Nov 15th, 2006 by Don Ray
With the holiday season approaching, I thought I would share a Panamanian Christmas Cookie Recipe that I really like.
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Ron Cortez (Light or Dark)
Sample the Ron Cortez to check quality. Take a large bowl, check the Ron Cortez again, to be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer…Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar…Beat again. At this point it’s best to make sure the Ron Cortez is still OK, try another cup … just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor… Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Ron Cortez to check for tonsisticity.
Next, sift two cups of salt, or something. Who giveshz a sheet. Check
the Ron Cortez. Now shift the lemon juice and strain your nuts. Add one
table. Add a spoon of sugar, or somefink. Whatever you can find. Greash
the oven.
Turn the cake tin 360 degrees and try not to fall over. Don’t forget
to beat off the turner. Finally, throw the bowl through the window, finish the Ron Cortez and make sure to put the stove in the dishwasher.
CHERRY MISTMAS FROM PANAMAMAMAMA
Ron Cortez might be good, BUT in Panama you can buy HavanaClub I bet. Though using it to cook would send shivers down my back.
It is for straight sipping
Hmmm, I may have to alter the recipe.
Cacique from Venezuela is another good rum. You might like to try it if you can get it in Panama.
I’m not much at drinking rum straight, but the Cacique makes a great Cuba Libre :-).
Another one to try.