7 Days of Christmas: Cranberry, Pistachio and Almond Cookies

Psst- this post is in a series where I share my family’s tradition of baking seven different cookies every Christmastime. To save time and money, each cookie in this series is based on this basic vanilla cookie dough recipe.

There was a patient at the office who used to bring batches of these cookies around Christmastime. They became famous in our office because we couldn’t believe that such a frail, elderly lady had the stamina to stand in front of the oven for days on end as she must have done, baking all of these cookies for her family and friends. She was so slouch either- each one was perfectly shaped, sliced and baked to perfection. This version pales in comparison to hers but it was the closest I could come. Try them for yourself and see why these cookies became such an obsession!

Cranberry, Pistachio and Almond Cookies (yields 10 dozen)

1/3 c. finely crushed pistachios

1/3 c. finely crushed almonds

1/3 c. finely chopped dried cranberries

one batch of this vanilla cookie dough (include the baking powder this time!)

Prepare the vanilla cookie dough by following the instructions here. In a separate bowl, mix together nuts and cranberries. Incorporate with the cookie dough. Once they’ve been mixed in, divide dough in two pieces. Shape each into a log approximately 10 inches long. Wrap each log in plastic wrap and refrigerate on a flat surface (like a cookie sheet) until very firm, approximately two hours.

Once dough is set, remove from fridge and unwrap plastic wrap. (Reshape the log if it’s looking a little sad.) Using a clean, sharp knife, slice your log into diagonal pieces, approximately 1/8-inch thick. Place on a cookie sheet approximately 1/2-inch apart. Bake in an oven preheated to 350F on a parchment-lined cookie sheet until firm, approximately 12-14 minutes.

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

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7 Days of Christmas Cookies: Yule Nut Log

Psst- this post is in a series where I share my family’s tradition of baking seven different cookies every Christmastime. To save time and money, each cookie in this series is based on this basic vanilla cookie dough recipe.

Let’s face it: Christmas is overloaded with sweet stuff. Between holiday parties and gifts and caroling with hot cocoa, we’ll probably consume enough sugar to last us for the whole year. (Or at least for a couple of weeks.)

That’s why I always think it’s nice to include a not-so-sweet cookie with a subtle flavor. Buttery vanilla pairs beautifully with any kind of salty, nutty flavor and it’s perfect with the hot drink of your choice.

Yule Nut Log (yields 10 dozen)

1/3 c. finely crushed peanuts

1/3 c. finely crushed pistachios

1/3 c. finely crushed hazelnuts

1/3 c. finely crushed almonds

one batch of this vanilla cookie dough (include the baking powder this time!)

Prepare the vanilla cookie dough by following the instructions here. In a separate bowl, mix together nuts. Pour in 1/3 of the bowl and incorporate with the cookie dough. (I wanted my cookies to have a really nutty flavor, but if you’re not into it then just keep all the nuts for the next part). Once incorporated, divide the dough in two pieces. Shape each into a log approximately 10 inches long. Spread out the rest of the nut mixture onto a flat surface and roll each log in it until fully coated, patting down as you go along to prevent too many crumbly bits falling off. Wrap each log in plastic wrap and refrigerate on a flat surface (like a cookie sheet) until very firm, approximately two hours.

Once dough is set, remove from fridge and unwrap plastic wrap. (Reshape the log if it’s looking a little sad.) Using a clean, sharp knife, slice your log into diagonal pieces, approximately 1/8-inch thick. Place on a cookie sheet approximately 1/2-inch apart. Bake in an oven preheated to 350F on a parchment-lined cookie sheet until firm, approximately 12-14 minutes.

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

7 Days of Christmas Cookies: Dried Fruit Thumbprints

Psst- this post is in a series where I share my family’s tradition of baking seven different cookies every Christmastime. To save time and money, each cookie in this series is based on this basic vanilla cookie dough recipe.

Dried fruit puts people instantly in mind of ancient fruit cakes from distant aunts that end up being used as doorstops but if you think this cookie is going to end up re-gifted (as so many fruit cakes are) you are mistaken. Pay no attention to the name- chopped dried fruit mixed into apricot jam packs a punch that’s neither too sweet or too tart in what would otherwise be a boring (but tasty!) thumbprint cookie.

Dried Fruit Thumbprints (yields approx. 5 dozen)

1 c. finely chopped dried fruit (I used dried cranberries, dried papaya and dried pineapple)

1 tbsp apricot jam

one batch of this vanilla cookie dough (minus the baking powder!)

Prepare the vanilla cookie dough by following the instructions here. Roll the dough out into 1-inch balls. Arrange on parchment-lined baking sheets, about 1 inch apart. Make a well in the center of each cookie by pressing down your finger. Refrigerate the dough until firm, about 30 minutes. Bake at 350F for 7 minutes. Remove cookies from oven and make sure the well in each centre is still firm (I used the handle of a wooden spoon). Bake for another 7-9 minutes.

Place cookies on rack to cool. In a small bowl, mix together the dried fruit and jam (I used apricot, but depending on the fruit you use you may wish to experiment with another flavour. Use a small spoon to fill the centre of each cookie with the jam mixture. Let the jam set before serving.

Happy baking!

B

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.