Fruit and Nut Christmas Cookies

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My mom made these cookies every year at Christmas time, and we loved them! I called her and asked for the recipe so I could tweak it a little bit to share in the Gallery of Christmas Cookies. The original recipe is “Helen’s Christmas Cookies” from the book “Golde’s Homemade Cookies” by Golde Hoffman Soloway.

Instead of canned maraschino cherries, I’m using dried, unsulphured cherries. The almonds should be soaked and dehydrated prior to becoming part of these cookies, to deactivate the enzyme inhibitors. I also call for butter rather than shortening. My Kerrygold butter I got from Trader Joe’s is coming in handy!

Also, these cookies, like all my cookies lately, call for sprouted flour.

Using sprouted flour offers great benefits:

  • sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption.
  • no need to soak the flour overnight because the phytic acid is already neutralized – a make and bake cookie!
  • sprouting grains increases the nutrition of the grain – for example, when wheat is sprouted, certain B vitamins and vitamin C levels go through the roof.
  • sprouted grains digest like vegetables – which is really exciting if you’re trying to watch your carbs!

Sprouted flour is available on my Resources page, or you can make your own.

  • 1/2 cup dried cherries
  • 1/2 cup date pieces or whole dates
  • 1/2 cup soaked and dehydrated almonds
  • 3/4 cup water
  • 1 cup butter, softened
  • 1-1/2 cups Rapadura or Sucanat
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 3 cups sprouted spelt flour – here’s how to do it yourself
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Preheat oven to 300 degrees Fahrenheit.

Coarsely chop cherries and dates (if whole). Chop the almonds. Combine in a small bowl and pour the water over all. Let soak for 1 hour.

In a mixing bowl, combine butter, sugar, eggs and vanilla. Beat well.

Add fruit and nut mixture to the mixing bowl. Mix well.

Add flour, baking soda and salt to the mixing bowl. Mix well.

Drop by teaspoonfuls onto baking sheet lined with parchment paper. Bake for 15 minutes, or until golden brown at the edges.

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Transfer cookies to cooling rack to cool, or slide the parchment paper off the baking tray (with the cookies) onto a work surface.

Store tightly when cool. Enjoy!

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Visit the Gallery of Christmas Cookies for more nourishing Christmas dessert ideas!

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Trackbacks

  1. [...] Fruity, Nutty Christmas Cookies – Baking these brought back so many memories! I remember the book that contains the recipe, and baking them as a family (or whoever was around) each year. Creating them with GNOWFGLINS ingredients made them chewier and every bit as yummy! [...]

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