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Mrs. L.B.J.'s Moonrocks


Mrs. L.B.J.'s Moonrocks  
(Source: Maida Heatter's Book of Great American Desserts (Alfred A. Knopf, 1982, pg. 314) and Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 52.).

This time of year means baking cookies. There are a few recipes that I always make and then I will try some of Maida's recipes that I have not made. Looking through her books recently, I see a lot of cookie recipes still to go. By the way, this endeavor is one that I will probably never finish, but who knows? I've never actually counted the number of recipes that Maida Heatter published. It would be interesting to know.

This recipe comes from Mrs. Lyndon B. Johnson (Ladybird Johnson) and I'm surprised that I am just now making them. I see that this recipe is on a number of other website and blogs so it seems to be a popular one. I can see why - they are quite yummy. They are sometimes referred to as "Fruit Rocks" or "Lunar Rocks".

This recipes makes a lot of cookies and it the ingredients could be halved for a smaller yield. 

Here are all the ingredients that you will need (the spices were already incorporated into the flour after the photo was taken -



4 cups sifted, unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
8 oz. (2 sticks) butter
1/8 teaspoon salt
1 1/2 cup granulated sugar
3 large eggs
1/2 cup dark corn syrup
1 cup shredded coconut
1 cup pitted dates
1 cup raisins (dark, light or mixed)
2 cups chopped walnuts or pecans

Preheat the oven to 350. Line cookie sheets with parchment paper.

Sift together the flour, baking soda, cloves, cinnamon, allspice and nutmeg. Set aside.

Beat the butter until soft. Add the sugar. Add the eggs, one at a time, until mixed.


Add the corn syrup.



Add the sifted, dry ingredients on low speed.




Remove the pan from the mixer and use a wooden spoon or rubber spatula to add the coconut, raisins, dates and nuts.



Use a tablespoon for each cookie and place them about 2 inches apart.


Bake for 18-20 minutes until golden brown. You can bake two sheets at a time but reverse the pans halfway through.

Transfer to a wire rack to cool. Store airtight.

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