I made this recipe for cherry nut cookies a few years ago
and thought they were delicious. So when I came across the card again in my
search for the next of Mamaw’s creations to feature, I immediately pulled it
out of the file. Besides her distinctive handwriting, Mamaw almost always put
the name of the person who gave her the recipe, often with the date. I was
shocked to see my name printed at the card’s bottom. She got the recipe from
me? I don’t remember ever giving it to her. In fact, I thought I got it from her. The only explanation is she
copied it from a cookbook I showed to her, or from an article I’d clipped from
a newspaper or magazine. Whatever the reason, my heart warmed at the sight of
my name in her beautiful script.
This recipe reminds me of a cross between a shortbread
cookie (because of the shape and the butter) and a chocolate chip cookie
(because of the brown sugar.) The original called for butter-flavored Crisco,
but I used unsalted butter.
The ingredients also list chopped maraschino cherries, which
I used the first time I made these cookies. They tasted great and looked pretty
with the small flecks of red. However, this time I wanted to use real cherries—or
at least real canned cherries since they are not in season—so I chopped up some
dark, sweet cherries. They changed the look a bit—a little less pretty and more
rustic—but the cookies still tasted wonderful. Next time I may try canned tart
cherries, or perhaps wait until cherry season and use some bought fresh at the
farmer’s market.
Cherry Nut Cookies
1/2 cup butter-flavored Crisco (or unsalted butter)
1 cup light brown sugar1 egg, slightly beaten
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts (I used a mixture of walnuts and pecans, only because that’s what I had on hand.)
1/3 cup chopped maraschino cherries
Cream together the butter and sugar. Beat in egg and vanilla
until smooth.
Blend in flour, baking soda and salt. (I whisked these ingredients
together in a small bowl before adding to the butter/sugar mixture.) Stir in
the nuts and cherries.
Shape the dough into a roll about 14-inches long. Wrap in
foil or plastic wrap and refrigerate overnight.
With a sharp knife, cut the dough into 1/4-inch slices.
Place on an un-greased or parchment-lined cookie sheet. Bake at 375 degrees for
about 10 minutes or until just golden brown. Remove from cookie sheets. Cool on
racks. Store in an air-tight container.
Mamaw and I, sometime in 1963.
These sound delicious! My husband has a real sweet tooth and I'm betting he would love these cookies! Thank you for sharing Mamaw's (and your) recipe!
ReplyDeleteHow fun to have a family recipe - and such a delicious and unique one. Cherries and nuts are a grand combo!
ReplyDeleteHmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
ReplyDeleteSimon
Thanks, Simon! Let me know if you give them a try.
ReplyDelete