Minnehaha (Mini HaHa) Cookies

12 dozen servings Prep: 30 m Cook: 20 m Total: 50 m Intermediate
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Minnehaha (Mini HaHa) Cookies
We don’t name them, we pass on the tradition of the cookies and cakes named after an Indian Princess. This is an old cookie with pecans, candied fruit, raisins, dark corn syrup, and warm spices like cinnamon, nutmeg, and pumpkin pie spice - makes lots - great to share in our candy tins and absolutely perfect for Christmas baking with the grand kids. Recipe can easily be divided in half.

Ingredients

12 dozen servings
  • 2 1⁄2 cups sugar
  • 1⁄2 pound butter, softened
  • 2 1⁄2 cups dark corn syrup
  • 6 eggs
  • 2 teaspoons cocoa
  • 1 ounce nutmeg
  • 1 ounce cinnamon
  • 1 ounce pumpkin pie spice
  • 1 cup milk
  • 1 pound fruit mix - red and green candied cherries
  • 1 box raisins
  • 4 cups pecans chopped
  • 4 tablespoons vanilla
  • 1 heaping tablespoon baking powder
  • Enough flour to stiffen, usually 4 to 6 cups, more as needed
  • ICING
  • 1 box powdered confectioners sugar
  • 1/3 stick butter
  • 1/3 cup cream or evaporated milk
  • Pecan halves
  • Red and green food coloring

Step-by-Step Instructions

  1. Preheat oven to 300 degrees
  2. Beat together sugar and butter until creamy
  3. Add syrup, eggs, cocoa, spices (cinnamon, nutmeg, pumpkin pie spice), vanilla, baking powder, and milk, beating well to combine
  4. Toss raisins, fruit, and pecans with a half cup of flour, stir well to coat
  5. Add remaining flour in half-cup increments, stirring after each addition until stiff. Note: If you wish, bake a few test cookies to see if they spread too much. Add more flour if need be
  6. Lightly spray cookie sheets with cooking spray then drop tablespoons of mixture onto sheets, spacing about 2 inches apart
  7. Bake in the 300-degree preheated oven about 20 minutes, or until cookies are set and lightly golden
  8. If first batch spreads too much, add more flour to mixture until the right consistency is reached
  9. Cool cookies on pan for a few minutes, then remove to racks to cool completely before icing
  10. For icing: Beat together 1 box confectioner’s sugar, 1/3 stick butter, and 1/3 cup cream until creamy and smooth. Divide mixture evenly into two bowls. Tint one bowl red and one green with food coloring. Ice cooled cookies, and top each with a pecan half.

Common Problems and Solutions

Q: Why did my cookies spread too much?

A: The dough may need more flour. This recipe's flour amount varies based on humidity and ingredient brands. Bake a test cookie or two first, and if they spread, add flour 1/4 cup at a time until you get the right consistency.

Q: Can I make the dough ahead of time?

A: Yes, the dough keeps well covered in the refrigerator for up to 3 days. You may need to let it come to room temperature slightly before scooping, as it will be quite stiff when cold.

Q: How should I store these cookies?

A: Store in airtight containers with wax paper between layers to prevent the icing from sticking. They'll keep for up to 2 weeks at room temperature, or freeze for up to 3 months.

Tips and Techniques

Coating the fruit and nuts with flour before adding them to the batter helps prevent them from sinking to the bottom of the cookies. The low baking temperature of 300°F ensures the cookies bake through without over-browning given their dense, fruit-filled nature.

Ingredient Substitutions

  • candied cherries: dried cranberries or chopped dried apricots
  • dark corn syrup: light corn syrup or honey
  • pumpkin pie spice: equal parts ground ginger, allspice, and cloves

Equipment Needed

  • Cookie sheets
  • Electric mixer or stand mixer
  • Large mixing bowls
  • Cooling racks
  • Spoon or cookie scoop for dropping dough

Historical Context

Minnehaha cookies have been a Southern Christmas baking tradition since the early 1900s, named after the Native American character from Henry Wadsworth Longfellow’s epic poem “The Song of Hiawatha.” These spiced fruit and nut cookies were made in large batches for holiday gift-giving.