Perfect for Christmas or any time of the year!
When I stumbled upon this old recipe card for “Cherry Cookies” with a note that they were “nice for Christmas,” I couldn’t resist giving them a try. While they didn’t turn out exactly as I imagined, these cookies turned out to be a delightful surprise. With a base of oats, pudding mix, and cherry preserves, along with nuts and a touch of sugar, these cookies are unlike anything I’ve ever tasted.
This recipe is part of my Recipe Tin Project, where I explore and cook my way through vintage recipes. The recipe collection is filled with old recipe cards, most dating back to the ’60s and ’70s. I find food history fascinating, and this project gives me the opportunity to breathe new life into these classic recipes while learning a thing or two along the way. Each recipe card is unique, with different handwriting styles and varying levels of detail.
The recipe card for these Cherry Cookies is well-worn, with its edges frayed and a few smudges here and there. It starts in pencil and continues in blue ink. Although there’s no name on the card, it simply mentions that these cookies are “nice for Christmas.” Some of these cards provide detailed instructions and ingredient measurements, while others leave some room for interpretation – this one falls somewhere in the middle. The ingredient list is clear, but the specific quantities for the filling and topping are left to the baker’s discretion.
To make these Cherry Cookies, you start by creaming the shortening and then adding the pudding mix and oatmeal. The recipe calls for “uncooked oatmeal,” but it doesn’t specify the type. I used regular rolled oats, although quick or instant oats may have been a better choice for the dough’s consistency.
Once the dough comes together, you shape it into balls and dip them in beaten egg whites, rolling them in sugar and chopped nuts. Though the nuts may not stick at first, the mixture becomes stickier as you go along. Then, instead of trying to punch a hole through the cookies and fill them with preserves, I opted for a simpler thumbprint style, creating a small indentation to hold the cherry preserves.
After a quick ten minutes of baking, these cookies are ready to be enjoyed. And let me tell you, they turned out absolutely delicious! They have a soft texture with a slight chew from the oats, and they hold together beautifully. Each bite reveals a delightful combination of nuttiness, a delicate sugary crust, and a creamy vanilla flavor, complemented by the sweet and tangy burst of cherries. These cookies may seem like they have a lot going on, but trust me, every element comes together harmoniously.
So, whether it’s Christmas or any other time of the year, these Sweet and Festive Cherry Cookies are sure to make your taste buds dance with joy!
Recipe Tin Project: Cherry Cookies
Yield: 18 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
- 1/2 cup shortening
- 1 package vanilla or butterscotch pudding mix
- 1 egg
- 1 cup all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup uncooked oatmeal
For Rolling and Filling:
- Egg whites
- Granulated sugar
- Finely chopped nuts
- Cherry preserves
Preparation
- Preheat the oven to 350°F and grease a cookie sheet with nonstick spray. Set aside.
- In a mixing bowl, cream the shortening. Then add the pudding mix and egg, beating until light.
- Sift the dry ingredients and add them to the creamed mixture along with the oatmeal.
- Shape the dough into small balls. Dip each ball in egg white, then roll it in sugar and chopped nuts.
- Place the dough balls on the prepared baking sheet. Make a small indentation in the center of each cookie using your thumb.
- Spoon a dollop of cherry preserves into each indentation.
- Bake the cookies for 10-15 minutes, or until lightly golden.
- Allow the cookies to cool slightly before transferring them to a wire rack.
- Serve and enjoy these delightful Sweet and Festive Cherry Cookies!
