JEWEL NUT BARS
These colorful bars, with the eye-catching appeal of candied cherries and the crunchy goodness of mixed nuts, are certain to become a holiday favorite year after year. I get lots of compliments on the rich, chewy crust and the combination of sweet and salty flavors.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13x9-in. baking pan. Bake 15 minutes. , In a large bowl, whisk together egg and salt; stir in remaining brown sugar. Stir in nuts, cherries and chocolate chips. Spoon evenly over crust., Bake until topping is set, 20-25 minutes. Cool completely on a wire rack. Cut into bars.
Nutrition Facts :
PECAN CANDIED JEWELS
Bake up a batch of cookie jar cookies chock full of fruit and nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 42
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
- In large bowl, beat butter, 1/2 cup brown sugar and the granulated sugar with electric mixer on medium-high speed. Add eggs, one at a time, beating after each. On medium-low speed, beat in apple juice, flour, baking soda, cloves, nutmeg and cinnamon. Stir in nuts and fruit until incorporated (mixture will be stiff and sticky).
- On cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until edges are golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
- In 1-quart saucepan, heat all glaze ingredients to boiling; cook and stir until sugar is dissolved. Brush over tops of cookies.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 13 g, TransFat 0 g
CHRISTMAS JEWEL COOKIES
This has been a staple on my Christmas cookie plate since I first started making cookies as a teen. Now 40 years later, this cookie is still the most requested by my family at Christmas. This thumbprint cookie has a tender crumb & just melts in your mouth. The recipe is unique and I believe the hard cooked egg yolks are what...
Provided by Tami Hartlaub
Categories Cookies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Cream butter & sugar together until light & fluffy. Break up egg yolks into creamed mixture. Blend well. Add vanilla. Stir in flour. Chill for 1 hour in the refrigerator. Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheet. Make a small dent in the top of each cookie with finger. Bake in 375 degree oven for 10 minutes. Remove from oven, fill dent with jam. Return to oven for 1-2 minutes to set jam.
JEWELED COCONUT DROPS
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
CHRISTMAS JEWELS
Make and share this Christmas Jewels recipe from Food.com.
Provided by Lennie
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour with 1/3 cup brown sugar.
- Cut in margarine until mixture resembles coarse crumbs.
- Press mixture firmly and evenly onto bottom of an ungreased 15x10 jelly roll pan.
- Bake at 350 degrees for 15 minutes.
- Meanwhile, beat egg slightly in large bowl.
- Stir in remaining 1/3 cup brown sugar and salt.
- Add salted mixed nuts, 1-1/2 cups halved candied cherries and chocolate chips.
- Toss mixture lightly to coat.
- Spoon fruit mixture evenly over baked layer.
- Press firmly to adhere layers together.
- Bake for 20 minutes.
- Cool, then cut into approximately 24 bars.
JEWELED COOKIES
Candied fruits give a stained-glass look to these cookies that taste like shortbread. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12-14 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours. , Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 136 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 75mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
WHITE CHRISTMAS JEWEL FUDGE
Make and share this White Christmas Jewel Fudge recipe from Food.com.
Provided by looneytunesfan
Categories Candy
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Over low heat, melt chocolate with Eagle Brand®, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8x8 or 9x9 inch square pan.
- Chill 2 hours or until firm.
- Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
- Variations:.
- Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 teaspoon of white vinegar, 1 teaspoon rum flavoring and 3/4 cups raisins. Proceed as above.
- Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.
CHRISTMAS JEWEL COOKIES
These cookies are made with candied fruit and nuts, flavored with nutmeg. Prep time does not include chill time.
Provided by Jo Anne
Categories Drop Cookies
Time 1h15m
Yield 4-5 dozen
Number Of Ingredients 14
Steps:
- Set butter aside in a large bowl to soften.
- In another bowl mix together flour, baking soda, salt and nutmeg.
- Set aside enough cherry halves so that there is enough to top each cookie with one.
- Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
- After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
- Add half of flour mixture and mix well. Add remaining flour and mix.
- Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
- Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
- Refrigerate dough for an hour or more (may be refrigerated overnight).
- Preheat oven to 350.
- Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
- Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
- Remove and cool.
JEWELED THUMBPRINTS
When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure. -Maria Debono, New York, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg yolk and extract. Gradually beat in flour. Refrigerate, covered, at least 2 hours or until firm., Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb., Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 teaspoon preserves; cool completely. Freeze option: Freeze unfilled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and fill with preserves.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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