It doesn’t happen around here much, but I have a recipe for you today. A Christmas cookie recipe – Pecan Cherry Cookies to be exact, and boy are they good!
It is the second week of December and in my house that means one thing – time to bake – bake Christmas cookies for my friend Karen’s annual cookie exchange party. Over the years, this party has become more about getting together with good friends than the cookies – but who doesn’t like Christmas cookies? They seem to be everywhere – even in the latest issue of Ladies Home Journal with Ina Garten on the cover?
Did you see the article? I would have loved to been one of the bloggers invited to her home in East Hampton, NY for a recent cookie exchange that was featured in the magazine. Looks like they had a good time. (If you are new to my blog – Ina is my favorite, even though I don’t enjoy cooking – I love her and her style. You could call me one of Ina’s non-foodie groupies – big time!)
Back to my reality and my friend Karen’s cookie exchange party. In previous years, I have made cut out, iced, sprinkled, and even pretzel reindeers for the annual cookie exchange. None of them matched my expectations, but when I presented them in a pretty way, it made up for my lack of baking perfection.
This year I have decided – refrigerator cookies are just my style – they are homemade and delicious, but don’t require a lot of time and fuss. What Ina is all about, right?
These are not one of Ina’s recipes, but one that Karen made for her party a few years ago. My family loved them dunked in a tall glass of cold milk and since then they have become a holiday staple in my house.
I received an email a few weeks ago from Lehigh Valley Dairy Farms inviting me to enter their Most Dunkable Cookie Contest. I decided why not go for it since I am going to be making cookies any way. My youngest is home and between she and Ed, they can go through a few gallons of this milk a week. Milk and cookies – nothing could be better.
I tweaked the recipe a little by rolling them in sanding sugar before baking instead of rolling in powered sugar after baking – they are just as good and dunkable either way. (Sanding sugar is the colored sugar used to embellish baked goods. It comes in lots of different colors. I used clear/white. You can buy it at any grocery store in basic colors. There is a store near me that sells it in every imaginable color and different size granule’s.)
Pecan Cherry Dunkers
These are so easy to make – mix all the ingredients and then roll into logs and refrigerate. When chilled, all that is left to do is slice and bake. Cut them about ¼” thick – perfect for dunking into a cold glass of milk or hot coffee or tea.
Gather the ingredients: 1 cup butter, 1 cup powdered sugar, 1 egg, 1 tsp. vanilla, 2 ¼ cups flour, 1 cup chopped pecans, 2 cups candied cherries, 2 cups sanding sugar.
Cream the butter and sugar.
Add the egg, flour, and vanilla.
Add the pecans and cherries.
Cut dough into thirds and roll each into a log. Cover with wax paper and refrigerate for 3 hours.
Once chilled, cut into 1/4-inch thick slices. Roll the edges or entire slice into sanding sugar.
Place on a parchment lined baking sheet and bake at 325 for 12-15 minutes on the middle oven rack.
A Plateful of Pecan Cherry Cookies Just in Time for Christmas.
Now, I just have to hide them so we don’t eat them all before the cookie exchange party later in the week.