TOLEDO, Ohio —
Christmas Jewel Cookies
Amanda and Diane tried out this delicious holiday recipe on Good Day. Here is the recipe so you can make it at home:
Ingredients:
1 cup butter, softened
1 tsp. vanilla
½ cup icing sugar, packed
2 tbsp. corn starch
2 cups all-purpose flour, gently packed
¼ heaping red and green maraschino cherries, drained and sliced in half
1/4 heaping cup of walnuts or nut of choice
Directions:
- In a large mixing bowl, cream together butter and vanilla. Add icing sugar and corn starch and continue mixing, scrapping down the bowl with a rubber spatula as needed.
- Gradually add flour, one cup at a time, until the dough slowly comes together. Make sure that any flour settled at the bottom of the bowl is fully incorporated into the dough.
- Using a wooden spoon, stir in red and green maraschino cherries (drained from their syrup and sliced in half) and sliced almonds. This part is a good arm workout!
- Tear off long pieces of wax paper (approximately 15-inch in length). Roll the dough in the wax paper to form a 12-inch round log and twist the ends of the wax paper to seal shut. Refrigerate the dough overnight or for at least two hours.
- Preheat your oven to 350F and line your baking sheet with parchment paper or a silicone baking mat.
- Remove the roll of dough from the fridge. Unwrap and slice in 1/4 inch rounds, placing the cookie slices on your baking sheet. Bake for 10-12 minutes until the edges of the cookies are slightly brown (do not overbake!).
- Remove from the oven and let cool on the baking sheet before digging in!
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