Cooking Connection is a Journal-World feature that prints favorite reader recipes. This week’s featured cook is LaVonne Nauman, of Lawrence, with her recipe for Christmas Cookies:

Why it’s special: “This recipe has been a family favorite for years. People frequently ask for the recipe. When I was a young girl growing up in Sterling, Kan., I ate them at a friend’s home. They were so delicious, I asked for the recipe. She was happy to share, and I have treasured it all these years.”

Christmas cookies

1 pound butter

2 1/2 cups white sugar

3 eggs, beaten

1 tablespoon white corn syrup (optional)

5 cups flour

1 teaspoon baking soda

1 cup chopped pecans

4 ounces green candied cherries

4 ounces red candied cherries

8 ounces candied pineapple

1 cup white raisins

Sift together the soda and flour. Cream softened butter together with sugar and eggs. Add flour and soda to this mixture and mix well. Chop cherries and pineapple, then add all fruits and nuts to batter. Dough is very stiff and may require hand-mixing. Chill the dough until very cold and stiff.

Shape dough into rolls. Wrap in waxed paper. Chill thoroughly or overnight. Slice very thinly using sharp, serrated knife. Bake on ungreased cookie sheet in 300-degree oven about 12 minutes until nicely brown. Cookies should be very thin and crisp. Dough freezes well and will keep a long time.