Christmas Jewels
Submitted by chefchris
Chewy molasses drop cookies loaded with candied fruit and warm spices like cinnamon, mace, nutmeg, and allspice. These colorful Christmas Jewels look like stained glass on a cookie platter.
YIELD
2 dozenPREP
15 minCOOK
15 minREADY
30 minNamed for the ruby, emerald, and gold candied fruit pieces that stud every bite, these drop cookies are a holiday classic that’s been gracing cookie platters for generations.
The batter is dark, fragrant, and spiced with cinnamon, mace, nutmeg, ginger, and allspice. Molasses gives them that deep, almost gingerbread-like chew. Two and a half cups of candied fruit means every cookie is more jewel than dough.
Drop them by the teaspoon, bake, and watch them puff up into little gems with crackled tops and sticky-sweet fruit poking through.
Thirty minutes from bowl to cooling rack. No chilling, no rolling, no fuss.
Kitchen Tips
- Use quality candied fruit. The cheap neon kind from the baking aisle won’t do these cookies justice. Look for naturally colored fruit at a specialty store if you can.
- Drop small spoonfuls. A teaspoon means a teaspoon. These spread and the candied fruit needs room to shine.
- Don’t overbake. Pull them at 12 minutes for a chewy center. They firm up as they cool on the sheet.
Ingredients
Directions
Heat oven to 325℉ (160℃).
Mix shortening, sugar, molasses and egg.
Stir dry ingredients; blend into shortening mixture.
Stir in fruit.
Drop by teaspoonfuls about 1inch apart on lightly greased baking sheet.
Bake 12 to 15 minutes.
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