Minnehaha (Mini HaHa) Cookies

  • Yield : 1
  • Servings : 12 doz
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m
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We don’t name them, we pass on the tradition of the cookies and cakes named after an Indian Princess
From definitions.net -Minnehaha is a fictional Native American woman documented in Henry Wadsworth Longfellow’s 1855 epic poem The Song of Hiawatha.
This is an “old cookie” – makes lots – great to share in our candy tins – and absolutely perfect for Christmas baking and grand kids.

Recipe can easily be divided in half.


  • 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
  • 1 box powdered confectioners sugar
  • 1/3 stick butter
  • 1/3 cup cream or evaporated milk
  • Pecan halves


Step 1

Preheat oven to 300 degrees

Step 2

Beat together sugar and butter until creamy

Step 3

Add syrup, eggs, cocoa, spices and milk

Step 4

Toss raisins, fruit, and pecans with a half cup of flour, stir well

Step 5

Add 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

Step 6

Lightly spray cookie sheets with Pam then drop tablespoons of mixture onto sheets

Step 7

Bake in a 300-degree preheated oven about 20 minutes

Step 8

If first batch spreads too much, add more flour to mixture until the right consistency is reached

Step 9

Cool cookies on pan for a few minutes, then remove to racks to cool completely before icing

Step 10


Step 11

1 box confectioner's sugar

Step 12

1/3 stick butter

Step 13

1/3 cup cream

Step 14

Red and green food coloring

Step 15

Pecan halves

Step 16

Beat together sugar, butter and cream until creamy. Divide mixture evenly into two bowls. Tint one bowl red and one green. Ice cooled cookies, and top each with a pecan.

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