If there is one thing that means Christmas to me, it is these cookies. My mom has been making them for us and all our neighbors for as long as I can remember. Soft almond cookies with a little candied cherry right in the center - they are colorful, just slightly sweet and definitely addicting.
Where this recipe came from is somewhat of a mystery. There is a torn and tattered cookbook sitting on the back of my mom's shelf, the pages stained and dirty and falling out. Deep in the center of this old falling apart book is a recipe titled Cherry Drop Cookies by Nancy Weir. Who is Nancy? Where did this book come from? No one knows or remembers.
An important quality in Christmas Cookies is the ability to make them in bulk and make them quickly. These are a snap - and seeing as we have never made less than a triple batch of these cookies they are easy to make in bulk as well!Cherry Drop Cookies
1 cup Margarine
1 1/2 cups sugar
2 eggs
2 tbs milk
1 tsp vanilla
1 tsp almond extract
2 1/2 cups flour
1/2 tsp baking powder
1 tsp salt
Candied red and green (we sometimes only do red) cherries, cut in half
In a large mixing bowl cream margarine and sugar with a mixer. Add eggs and beat until fluffy. Add milk, vanilla and almond extract - mix well. Add flour, baking powder and salt and blend thoroughly.
Drop by teaspoonfuls onto greased or lined cookie sheets. Top each cookie with a cherry half. Bake at 375 F (190 C) for 10 to 12 minutes or until the edges are lightly browned. Cool on wire rack.
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Cherry Drop Cookies is what I wanna prepare at home because I consider I'm a sweet tooth, and this is the kind of recipe I need to avoid the anxiety.m10m
ReplyDeleteNancy Weir was a newspaper food writer. This was probably from a newspaper article.
ReplyDeleteExcellent recipe! These were very easy to make. In fact, I made them on the fly hours before a cookie exchange. I tripled the recipe as recommended and they still came out chewey and soft and not too sweet. Thank you for posting.
ReplyDelete