Gotta love cookies and especially during the holidays. Growing up, our Mom would make all sorts of deliciousness for the holidays. My sisters and I would be expected to help in various ways. It might be mixing, frosting, or, in my case, conducting quality control on the cookies. Yum! Yep, everyone was expected to help.
I carried on this tradition with my family for many years. But because of health issues, it had been several years since cookies were made at my place. Christmas 2018 changed that and my lady, Colleen, and I made lots of Christmas cookies. Some from her side and some from mine.
This recipe is one that’s been in my family for years and is part of the 1998 recipe collection. It’s simple and fast to make. And, the cookie is light, tasty, and looks good. Hope you enjoy them as much as we do.
- 1 cup butter – softened
- 1 cup sugar
- 1-½ cups of flour
- 2 eggs
- 1 cup finely chopped nuts- your choice
- 1 teaspoon vanilla
- ½ teaspoon salt
- Blend sugar, vanilla, and butter together.
- Add well-beaten eggs to butter mixture.
- Sift in flour and salt and combine until smooth.
- Add nuts and stir until smooth.
- Drop a heaping teaspoon onto greased (or parchment paper) cookie sheet keeping them well apart. These cookies spread a fair amount while baking.
- Place a nutmeat (walnut, etc) in center of the cookie. Better yet, use one half of red and/or green cherries in the middle.
- Bake at 350° for about 10 minutes or until golden brown around the edges.
- Remove from oven and place on cooling rack.
- You can use a teaspoon for dropping the cookies onto the baking sheet. What I prefer is using a cookie scoop like these.
- Greasing the cookie sheet works but parchment paper works much better in my opinion.
- These cookies hold up very well in the freezer. So make a bunch, freeze them, and enjoy them well past the holiday season.