These Old-Fashioned Christmas Cookies are like a warm hug from the past, filled with the nostalgia of holiday gatherings. With a delightful mix of crunchy walnuts, chewy raisins, and festive candied cherries, they bring a bit of joy to every bite. Perfect for sharing, gifting, or simply indulging by the fire.
Butter is where the richness begins, providing a creamy base and aiding in the cookie's delightful texture. Granulated sugar and brown sugar work in tandem to deliver sweetness and moisture, with the brown sugar adding a hint of caramel. Eggs act as a binder, ensuring everything holds together perfectly. A splash of vanilla extract lends warmth and depth, enhancing the overall flavor. The all-purpose flour is our structural hero, while baking soda and baking powder provide just the right lift. A pinch of salt ties all the flavors together. Walnuts add a satisfying crunch, raisins bring a chewy sweetness, and candied cherries add festive color and a pop of flavor.
These cookies pair wonderfully with a glass of cold milk or a cup of warm spiced cider. For a holiday twist, serve them alongside a platter of assorted cheeses and nuts. They also make a delightful finish to a Christmas dinner, especially when shared with loved ones.
First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This little prep step ensures your cookies bake evenly and don't stick to the pan. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until you see a light, fluffy mixture. This usually takes about 3-5 minutes with an electric mixer. It's essential for getting a good texture.
Next, crack in the eggs one at a time, beating well after each addition. This helps incorporate the eggs thoroughly. Add the vanilla extract and give it another quick mix. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed, which is key for those cookies to rise just right.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix here; you want to keep the dough tender. Now, gently fold in the walnuts, raisins, and candied cherries. The key is to distribute these goodies evenly without overworking the dough.
Drop rounded tablespoonfuls of dough onto your prepared baking sheets, leaving about 2 inches of space between each. This gives them room to spread. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let them cool on the baking sheets for a good 5 minutes before transferring to a wire rack. This helps them firm up a bit more, making them easier to handle.
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