The countdown to Christmas 2013 is underway, with the big guy's anticipaed arrival to our rooftops less than a week away, now. We are all wrapping gifts. Indeed, many of us are still shopping for gifts, and if I had to venture a guess I would say that many of us are inadvertently heating our kitchens with our ovens. A new cookie made its debut in our kitchen last night, from under the rolling pin and out of the oven. Readers of Platter Talk, I proudly give to you, Cherry Red Nose Cookies.
We've been making cookies like there's no tomorrow, it's as if a bunch of Keebler elves took over the place; only we like to think we do a better job - not to mention the fact that our elves are infinitely more cute.
Last night as I was finishing up another batch of cookies, I found a bit of extra dough leftover, not much more than a handful. I had enough for a half dozen cookies or so but I didn't know what kind. As the ideas started rolling in this little head of mine, so did the dough.
In case you missed Scott's beautifully nostalgic post featuring his grandmother's Cherry Christmas Cookies, this is a good time to to take a look at it. With the leftover cherries from that reciepe and the leftover dough of another cookie, our elves and I rolled these out and used a regular coffee mug to cut the shapes. The result was a festive-looking and easy to make cookie. Perfect for elves, moms, dads, and even Santa himself.
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Cherry Red Nose Cookies
a Platter Tak Exclusive
a Platter Tak Exclusive
- 1 cup butter, softened
- 2 cups brown sugar, firmly packed
- 2 eggs
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup candied cherries, halved
- Colored sprinkles
- Powdered sugar (optional)
- Peheat oven to 350 degrees F.
- In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy.
- In a separate bowl, combine flour, baking powder, salt and baking soda; stir to blend.
- Gradually add dry ingredients to creamed mixture. Beat until just blended.
- Cover dough and refrigerate for 1 hour
- Lightly flour a clean, hard surface area to roll dough out.
- Roll chilled dough out to 1/4 inch thickness.
- Use coffee mug to cut score dough.
- Place cookie circles on non-greased cookie sheet or baking stone.
- Place on cherry half in center of each cut out. Dust with colored sprinkles.
- Bake 10 to 12 minutes until golden brown and firm.
- Place cookies on cooling rack to cool and lightly sprinkle with powdered sugar.