RECIPE: Tasty Holiday Fruit Cookies

shadowofodinOctober 23, 2008

My sister sent me a recipe the other day suggtesting that I use it for my upcoming Christmas get together. It was a recipe for Holiday cookies. I tried the recipe and was very impressed, not only at the taste but also at how simple they were considering the outcome. Anyway, the recipe was from a small blog called Living the Gourmet at

1 stick butter (softened)

3 cups flour

zest of 1 lemon

zest of 1 orange

1 egg

1 cup sugar

½ baking soda

½ tsp nutmeg

1 cup butter milk

1 tsp orange juice

1 tsp lemon juice

1 tsp vanilla


Favorite jam or preserve.

Preheat oven 375 degrees.

Combine dry ingredients, flour, nutmeg, sugar, and baking soda.

In separate bowl combine wet ingredients, buttermilk, butter, lemon juice, vanilla, egg, orange juice, and zests. Mix.

Combine all ingredients and mix well. Mold into ball and pat with flour. Wrap in kitchen towel and put in refrigerator over night.

Next day.

Cut into four pieces, take one piece and place remaining pieces back in refrigerator. Mold piece into ball, flour surface of work area, and roll out not too thin. Cut out circles (using cap of 30-ounce mayonnaise jar is perfect for cutting circles).

Place circles on non-stick cookie sheet. Fill middle of circles with about ¼ teaspoon jam, then pinch closed.

Bake for about 10 minutes. Let cool, then dust with powdered sugar.


HOpe you like it, I know I do.

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CA Kate

I bet these would be quite pretty on a mixed cookie plate. I think I'll try them..... maybe with the older grandkids.

    Bookmark   October 24, 2008 at 12:04AM
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How do you pinch them closed? Do you gather the dough from all around and pinch at the top, or do you fold them over and pinch a half-moon edge? What are they shaped like after baking?


    Bookmark   October 24, 2008 at 6:58AM
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I was wondering the same thing, seagrass.

    Bookmark   October 25, 2008 at 9:47AM
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Aha! I went to the original website and found a picture. Check it out.

Here is a link that might be useful: Living The Gourmet Blog

    Bookmark   October 25, 2008 at 9:53AM
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As far as 'pinching' them closed, I wasn't really sure about that either, so I just went by the picture and sort of 'pinched' the top closed. I didn't gather the dough, but rather just shut the tops.

I guess it could really be done either way, though.

    Bookmark   October 30, 2008 at 5:25PM
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