Bready or Not: Noel Cookies
We made it to December! Let’s celebrate with these Noel Cookies.
These cookies are a fun mixture of textures and flavors. Chopped nuts crust a soft cookie, everything complemented by a zing of jam.
I used good ol’ Smuckers strawberry preserves for this recipe and avoided large chunks of fruit. Really, use whatever jam you like!
I was a bit concerned about how these cookies would travel to my husband’s work. I didn’t want jam to get everywhere and make a sticky mess. I found, though, that the dabs of jam stayed put and that waxed paper between the stacked cookies kept everything from going sticky.
These cookies will keep for at least 3 days in sealed containers. They might last longer, but you’ll need to test your restraint to find out!
Recipe modified from Taste of Home Best Holiday Recipes 2008.
Bready or Not: Noel Cookies
Equipment
- teaspoon scoop
- parchment paper
Ingredients
- 1/4 cup unsalted butter half stick
- 1/4 cup shortening
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
- 3/4 cup finely-chopped nuts
- 1/3 cup seedless fruit jam or preserves, avoid big chunks
Instructions
- Preheat oven at 350-degrees. Line cookie sheet with parchment paper.
- In a big bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the egg and vanilla.
- In another bowl, stir together the flour, salt, baking powder, baking soda. Gradually mix the dry ingredients into the butter mixture while also intermittently adding in the sour cream.
- Use a teaspoon scoop to measure the dough. Roll into balls, then roll each ball in the chopped walnuts. Place cookies about 2 inches apart on cookie sheet. Use the end of a wooden spoon or another kitchen tool to create a deep indentation in the middle of each cookie. Add a dollop of jam to fill each well.
- Bake for 10 to 12 minutes, until set. Let cool on cookies sheet for a few minutes, then move to rack. Store in a sealed container with waxed paper between the layers. Keeps for at least 3 days.
