+
3 (7)

Category: Desserts

Mum's red and green Christmas cookies

Mum's red and green Christmas cookies
Anne Cusack / Los Angeles Times

My friend Fi shared this delicious red and green cherry with cashew cookie recipe that was passed on to her from her Danish mother-in-law. The Danes are expert bakers, and this recipe immediately became one of our family favorites. Read more

Total time: 55 minutes, plus overnight chilling time | Makes about 6 dozen cookies
  • 1 cup (2 sticks) butter, softened slightly
  • 3/4 cup light brown sugar
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 1/2 cups (10 ounces) sifted flour
  • 1 cup almonds, roughly chopped
  • 1 cup roasted unsalted cashews, roughly chopped
  • 1/2 cup whole red candied cherries (about 24), well-drained
  • 1/2 cup whole green candied cherries (about 24), well-drained

Step 1In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the vanilla and salt, and beat until fully combined. Slowly add the flour while beating, until all of the flour is fully incorporated, careful not to overbeat (overbeating will toughen the cookies).

Step 2Stir in the almonds, cashews and cherries by hand, making sure the nuts and fruit are evenly distributed throughout the dough.

Step 3Divide the dough in half and roll each half into a log about 2 inches in diameter. Press firmly to make sure the dough is holding together with the fruit and nuts. Wrap tightly in plastic wrap and refrigerate overnight.

Step 4Heat the oven to 375 degrees. Line 2 cookie sheets with parchment paper. Cut the logs into slices approximately one-fourth inch thick. Bake until the edges are golden brown, about 10 minutes. Cool the cookies on a rack.

Each of 72 cookies:
Calories 78; Protein 1 gram; Carbohydrates 9 grams; Fiber 0; Fat 4 grams; Saturated fat 2 grams; Cholesterol 7 mg; Sugar 4 grams; Sodium 8 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Vegan hazelnut rice pudding with orange and dark chocolate
Chocolate apricot balls
Chilled banana and pistachio rice pudding
Tall and creamy cheesecake