Description
These Cherry Christmas Cookies are festive, buttery treats filled with colorful candied cherries and crunchy nuts. Perfect for holiday celebrations, they feature a soft and tender texture with a delightful cherry and nut distribution in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup butter
- 1 cup powder sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 cup chopped nuts
- 2 cups candied cherries, quartered (red, green, or combination)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and powder sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Incorporate Flour: Slowly add the flour into the mixture, mixing thoroughly to form a smooth dough.
- Fold in Cherries and Nuts: Gently fold the quartered candied cherries and chopped nuts into the dough ensuring even distribution.
- Shape Dough Logs: Place a third of the dough onto a piece of parchment or waxed paper and roll it into a log roughly 2 inches in diameter. Wrap securely with the paper.
- Refrigerate Dough Logs: Repeat rolling with the remaining dough to form three logs total. Place all wrapped logs in the refrigerator and chill for at least 3 hours to firm up.
- Slice Cookies: Remove the logs from the refrigerator and unwrap them. Using a knife, slice the dough into 1/4 inch thick slices.
- Prepare Cookie Sheets: Line cookie sheets with parchment paper and place the slices spaced slightly apart on the sheets.
- Bake Cookies: Bake the cookies in the preheated oven for 15 minutes or until they turn light golden around the edges.
- Cool and Serve: Remove baked cookies from the oven, allow them to cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use red or green candied cherries for a classic Christmas appearance.
- For an even distribution of cherries, fold them slowly and carefully into the dough to avoid breaking.
- Chilling the dough logs for at least 3 hours is crucial for neat slicing and maintaining cookie shape during baking.
- Use parchment paper on cookie sheets to prevent sticking and ease cleanup.
- Cookies keep well stored in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
