Jeweled Cookie Slices Recipes

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CHRISTMAS JEWEL COOKIES



Christmas Jewel Cookies image

These cookies are made with candied fruit and nuts, flavored with nutmeg. Prep time does not include chill time.

Provided by Jo Anne

Categories     Drop Cookies

Time 1h15m

Yield 4-5 dozen

Number Of Ingredients 14

1 cup butter or 1 cup margarine, softened
1 1/2 cups brown sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
15 1/2 ounces flour (3 1/2 cups)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 cup walnuts, large chop
8 ounces candied red cherries, halved
8 ounces candied green cherries, halved
8 ounces candied pineapple, pieces cut in half
1 cup dates, large chop

Steps:

  • Set butter aside in a large bowl to soften.
  • In another bowl mix together flour, baking soda, salt and nutmeg.
  • Set aside enough cherry halves so that there is enough to top each cookie with one.
  • Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
  • After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
  • Add half of flour mixture and mix well. Add remaining flour and mix.
  • Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
  • Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
  • Refrigerate dough for an hour or more (may be refrigerated overnight).
  • Preheat oven to 350.
  • Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
  • Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
  • Remove and cool.

JEWEL COOKIES



Jewel Cookies image

I copied this recipe from a magazine while getting my hair done some years ago, and I'm so glad I did -- they're one of my favorite cookies! My children help me make them on New Year's Day and we polish them off on the same day. (They only make 2 dozen so they're nice for ending a good meal.) Easy to make! I use raspberry jam; any kind would do fine.

Provided by rochsann

Categories     Dessert

Time 1h

Yield 2 dozen

Number Of Ingredients 7

1/2 cup butter
1/4 cup brown sugar
1 egg, separated
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup finely chopped nuts
jelly

Steps:

  • Cream butter, brown sugar, egg yolk, and vanilla.
  • Stir in flour.
  • Refrigerate 30 minutes.
  • Preheat oven 375 degrees.
  • Roll dough into 1-inch balls and dip in egg white.
  • Roll in nuts.
  • (Cookie dough ball, not you!).
  • With floured thimble or thumb, press center of each cookie.
  • Bake 10- 12 minutes, or until delicate golden brown.
  • Cool on rack.
  • Place 1/2 teaspoon jelly in center.

Nutrition Facts : Calories 1187.8, Fat 84.4, SaturatedFat 34.8, Cholesterol 227.8, Sodium 832.3, Carbohydrate 92.3, Fiber 7.8, Sugar 30.3, Protein 21.9

JEWELED LACE COOKIES



Jeweled Lace Cookies image

Make and share this Jeweled Lace Cookies recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 25m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 8

1/3 cup brown sugar
1/4 cup corn syrup
4 tablespoons unsalted butter
1/2 cup rolled oats
1/4 cup flour
1 pinch salt
1/3 cup dried cranberries
1/2 cup shelled pistachios, chopped

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 325°F Grease 2 cookie sheets. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4 minutes. Remove from the heat. In a bowl, whisk together the oats, flour and salt. Stir into the pot, then stir in the cranberries and pistachios.
  • Drop rounded teaspoons of the mixture about 3 inches apart onto the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10 minutes. Let cool for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula. Let cool completely.
  • TIP : having a hard time removing your cookies? Pop the pan back in the oven for a minute to soften them.

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