Angie Hickson'S Christmas Cookies
Festive and nutty, these Christmas cookies combine candied fruits, pecans, and warm spices for a rich flavor perfect for holiday celebrations and gifting.
Ingredients
- 1 1/2 lb chopped pecans
- 1 lb candied pineapple (1/2 red and 1/2 green) ⓘ
- 1/2 lb red candied cherries ⓘ
- 1/4 lb white raisins ⓘ
- 1 stick butter ⓘ
- 1 cup brown sugar ⓘ
- 1 teaspoon allspice ⓘ
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon ⓘ
- 4 well beaten eggs
- 1/2 teaspoon salt
- scant teaspoon baking soda ⓘ
- 3 tablespoons milk ⓘ
- 4 cups sifted flour ⓘ
- brandy or whiskey ⓘ
Instructions
- Cream butter and brown sugar together until well blended.
- Add the well beaten eggs and milk to the creamed mixture and mix well.
- In a separate bowl, combine the sifted flour, allspice, nutmeg, cinnamon, salt, and soda.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Stir in the chopped pecans and candied fruits to the dry ingredients to coat them evenly.
- Add brandy or whiskey to the batter to moisten the mixture.
- Drop spoonfuls of the batter onto a greased cookie sheet.
- Bake at 325°F for 15 to 20 minutes until golden brown.
Tips & Substitutions
For a unique twist, consider substituting chopped walnuts for pecans or using dried cranberries instead of candied cherries. Ensure the butter is softened for easier creaming with the sugar. If you prefer a less sweet cookie, reduce the brown sugar slightly. Also, a splash of vanilla extract can enhance the flavor profile.
Serving Suggestions
These Christmas cookies are delightful on their own but can be served alongside a glass of milk or a warm cup of spiced tea. They pair beautifully with Peggy'S Maple Nut Squares for a festive dessert platter. Consider placing them in decorative tins for gift-giving during the holiday season.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe bag or container. To reheat, simply warm them in the oven at 300°F for about 5 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Angie Hickson'S Christmas Cookies contains roughly 3672 calories, with 16g protein, 168g carbohydrates, and 335g fat. It is an excellent source of dietary fiber (115% of the Daily Value), iron (40% of the Daily Value), and calcium (38% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 702mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to three days before baking. You can also freeze the cookie dough for up to three months. When ready to bake, just thaw in the fridge overnight, then scoop and bake as directed.
What can I substitute for the candied fruit?
If you don't have candied fruit, dried fruits like apricots or figs can work well. You could also use chocolate chips for a different flavor. Just ensure whatever substitute you choose complements the spices in the cookies.
How do I know when the cookies are done baking?
The cookies are done when they turn golden brown around the edges and the center appears set. A toothpick inserted into the center should come out clean or with a few moist crumbs. Keep an eye on them to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).