Cherry Nut Christmas Cookies Recipes

CHERRY CHOCOLATE NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

CHERRY CHRISTMAS COOKIES - AN OLD FASHIONED SLICE AND BAKE RECIPE

Steps:

• Preheat the oven to 325°F (165°C). You may need to set the temperature a bit lower for a fan or convection oven.
• Cream butter and sugar in an electric mixer.
• Add the egg and either the vanilla or almond extract to the butter and sugar mixture.
• Beat until the mixture is light and fluffy.
• Gradually add the flour, beating in slowly a bit at a time..
• Remove the bowl from the electric mixer and fold in the cherry halves and chopped pecans using a wooden spoon.
• Put the dough in the fridge for an hour.
• Shape the dough into 3 rolls, each about 9 to 10 inches long.
• Wrap the dough rolls in cling film (plastic wrap) and either refrigerate for up to 3 days, or place the rolls in freezer bags and freeze for up to 2 months.
• When ready to bake, remove the rolls from the fridge or freezer and allow to warm up a little.
• Gently roll the wrapped rolls on a flat surface to ensure they are round and don't have a flat edge where they have been sitting.
• Cut the chilled or frozen rolls in ⅛ inch slices.
• Bake on ungreased baking sheets for 10 - 12 minutes until the edges of the cookies are beginning to turn golden.
• Allow to cool for 5 minutes on the cookie sheets before removing to wire racks to cool completely.

CHERRY BELL COOKIES

Steps:

• Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
• Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
• Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
• To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
• Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.

CHERRY NUT BALLS

Steps:

• Beat sugar, butter, vanilla, cherries and coconut. Mix in rolled oats. Refrigerate for 3 hours. Shape the mixture into 1" balls, then roll the balls in the chopped nuts. Store airtight in the refrigerator.

CHERRY NUT COOKIES

Steps:

• Mix softened butter and sugar until fluffy. Add eggs and vanilla, mixing well.
• Combine flour, baking soda and salt in a separate bowl and add to creamed mixture. Stir in candied cherries and pecans.
• Shape dough into long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours. (May be made days ahead before baking and stored in refrigerator or freezer. Let dough thaw slightly before slicing.).
• Unwrap and cut into 1/4 inch slices; place on ungreased cookie sheet.
• Bake in a 350 degree oven for approximately 10 minutes.

CHRISTMAS FRUIT DROP COOKIES

Steps:

• In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
• Heat oven to 375°F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
• Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.

CHERRY-NUT SLICES

Steps:

• Preheat oven to 400°F.
• In a large mixing bowl combine all ingredients except cherries and nuts. Blend well on low speed.
• Stir in cherries and nuts, mix thoroughly.
• If necessary, chill 1 hour.
• Shape dough into two 10-inch rolls; wrap.
• Chill 1 to 2 hours.
• Cut into 1/4-inch slices.
• Place on ungreased cookie sheets.
• Bake at 400F for 7 to 10 minutes.

CHERRY NUT CHRISTMAS COOKIES

Steps:

• To make the cookies, beat butter, powdered sugar, and egg yolks together until creamy.
• Add almond extract and flour.
• Measure dough into 1 Tablespoon portions.
• Flatten dough into plam of hand. Place 1 pecan half and 1 cherry in middle.
• Form dough into a ball to seal them in the middle.
• Bake at 350 degrees for 12-14 minutes. The cookies will be light in color.
• Cool cookies completely on a rack. Frost the cookies with buttercream frosting using reserved cherry juice (instead of milk). It will turn a pretty pink color. Just mix all the buttercream indredients from above with your electric mixer until desired consistency.
• Add some pretty decorations to the top and they're done! Recipe makes about 28-30 cookies. Cookies can be made ahead and frozen.
• Delicious...I think I might go get one. =)

QUICK CHERRY DATE COOKIES

Steps:

• In a bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture alternately with water. Stir in walnuts, dates and cherries. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-9 minutes or until golden brown. Remove to wire racks to cool.

OMA KIENER'S HAZELNUT CHRISTMAS COOKIES

Steps:

• Beat the butter, sugar, egg, and salt together in a mixing bowl until light and fluffy. Stir in the flour and baking soda, and mix just until blended. Mix in the hazelnuts.
• Turn the dough out onto a lightly floured surface and shape into 2 1/2 inch log. Wrap snugly in wax paper, and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Unwrap, and cut the log into 1/8 inch thick slices. Place on prepared baking sheets 2 inches apart. Brush tops with beaten egg and, if desired, decorate with sprinkles.
• Bake in preheated oven until edges are lightly browned, 12 to 15 minutes. Cool on racks, and store in an airtight tin.