Cherry Red Nose Holiday Cookies – The countdown to Christmas is underway, with the big guy’s anticipated 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.
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 cuter.
I’m no elf but last night I came up with a cookie idea. With so many cookies in production around our kitchen, there are scraps of dough and bits and pieces of other ingredients all over the place.
Last night as I was finishing up another batch of cookies, I found a bit of extra dough left over, 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.
Cherry Red Nose Holiday Cookies – In case you missed Scott’s beautifully nostalgic post featuring his grandmother’s Cherry Christmas Cookies, this is a good time to take a look at it. With the leftover cherries from that recipe 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.
Never Miss Another Platter Talk Recipe
Cherry Red Nose Cookies
Ingredients
- 1 cup butter softened
- 2 cups brown sugar firmly packed
- 2 eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup candied cherries halved
- Colored sprinkles
- Powdered sugar optional
Instructions
- Preheat 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 ¼ 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.
