Fruit Filled Christmas Cookies
Deliciously sweet and nutty Christmas cookies packed with candied cherries, dates, and chopped nuts, perfect for holiday gatherings or gifting, offering rich flavors and festive crunch.
Ingredients
Instructions
- Cream shortening and brown sugar until fluffy.
- Add the egg and stir, then fold in sour milk.
- In a separate bowl, sift flour, baking soda, and salt.
- Combine the dry mixture with chopped nuts, candied cherries, and dates.
- Work the flour through to prevent the fruit from sticking together.
- Add the dry mixture to the sugar mixture and mix until combined.
- Drop small dough balls onto a cookie sheet.
- Bake at 350°F for about 10 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. You can also substitute sour milk with regular milk mixed with a teaspoon of vinegar or lemon juice. To enhance texture, try adding rolled oats or swapping out some of the flour for almond flour. If you prefer a nut-free version, simply omit the chopped nuts or replace them with seeds.
Serving Suggestions
These cookies are perfect for holiday gatherings and pair wonderfully with a warm cup of spiced cider or a glass of milk. For an extra festive touch, serve them alongside My Dad'S Mom'S Cupcake Treats or a platter of mixed holiday sweets. Consider garnishing with a sprinkle of powdered sugar for a beautiful presentation.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate them for up to two weeks or freeze them for up to three months. To reheat, simply warm them in a preheated oven at 350°F for a few minutes until they are soft and slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Filled Christmas Cookies contains roughly 64 calories, with 1g protein, 12g carbohydrates, and 2g fat.
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 use fresh fruit instead of candied fruit?
Fresh fruit can add moisture but may alter the texture of the cookies. If using fresh fruit, reduce the amount slightly and consider drying them first to prevent excess moisture. This can help maintain the cookie's structure while still providing a fruity flavor.
What can I substitute for brown sugar?
You can substitute brown sugar with an equal amount of white sugar mixed with a tablespoon of molasses. This will replicate the flavor and moisture of brown sugar. Light brown sugar works best, but dark brown sugar will also work if you prefer a stronger molasses flavor.
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by using a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum to help with texture. Some blends may work better than others, so it's a good idea to test a small batch first to see how they turn out.
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).