Cherry Nut Christmas Cookies Food

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.

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.

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 NUT COOKIES

Steps:

• In a small saucepan, combine first four ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until most of the liquid is absorbed, stirring occasionally. Cool. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and cream cheese until smooth. Gradually add flour., Turn dough onto a lightly floured surface; knead until smooth, about 3 minutes. Roll into a 12-1/2-in. square; cut into 2-1/2-in. squares. , Stir candy and walnuts into fruit mixture. Drop filling by tablespoonfuls onto center of each square. Bring two opposite corners to center; moisten edges with water and pinch together. , Place 1 in. apart on lightly greased baking sheets. Bake 16-18 minutes or until lightly browned. Remove to wire racks to cool. , Sprinkle with confectioners' sugar. Store in an airtight container.

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.

CHERRY NUT COOKIES

Steps:

• Cream butter & sugar, add eggs & vanilla. Beat until smooth. Blend in flour, baking soda & salt. Stir in walnuts and cherries.
• Separate into 2 balls and roll into logs and chill. Cut 1/4 to 1/2 inch thick. Bake in a preheated 350 degree oven on ungreased cookie sheet for 8 to 10 minutes, or until light golden brown. Do not overbake. Transfer to wire racks to cool.

CHERRY SNOWBALL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
• Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
• Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat.

CHERRY WALNUT COOKIES

Steps:

• In bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
• Then add flour and salt; stir until blended.
• Stir in cherries and walnuts.
• Divide dough into thirds; shape each into 10" (25 cm) long log.
• Wrap and chill until firm, at least 3 hours.
• Cut logs into 1/8th" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets.
• Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes.
• These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they're usually done around the 8 minute mark.
• Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month.
• Makes about 12 dozen cookies (less, of course, if you cut them a little thicker).
• These are really delicious cookies, well worth the time it takes to make them!
• Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately!
• Note: chill time of 3 hours is not included in prep time.

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.

CHERRY & MACADAMIA NUT COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, 1/2 cup confectioners' sugar and salt until light and fluffy. Beat in vanilla. In another bowl, whisk flours; gradually beat into creamed mixture. Stir in cherries and nuts., Shape level tablespoons of dough into balls; place 1-in. apart on ungreased baking sheets. Bake 8-10 minutes or until bottoms just begin to brown. Cool on pans 10 minutes., Place remaining confectioners' sugar in a small bowl. Roll slightly cooled cookies in sugar; return cookies to wire racks to cool completely. Roll cookies in sugar again just before serving.

CHERRY ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. , Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.

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. =)

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 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.