Chocolate chip cookies are such a classic – but I never think of them as a Christmas cookie. In this recipe, they get some additional mix ins that make them absolutely perfect for the holiday season. These are soft and chewy, with sweet bites from the cherries and chocolate. They’re a great stand-along treat or a beautiful addition to a holiday cookie tray.
These are based on one of my Opa’s cookie recipes from his years working in a bakery, which means they’re foolproof. Because no-one has time for cookies that might not turn out perfectly in a bakery – or during the the holidays.
Christmas cookies are one of my favorite traditions. I always make a massive amount of cookies – both traditional family favorites and new ones – to share. We bring the cookies to every holiday party we’re invited to, and then fill some containers for recipients of the church’s wish tree and make up a big platter to go to the soup kitchen’s Christmas dinner.
These were one of my new tries for this year. I was drawn in by the color – it’s always fun to vary the cookie tray up with more color – but the subtle flavors really won me over.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
I always feel a little more nostalgic about my German heritage at Christmas. I think it’s a remnant of Opa’s Christmas cookie packages, which were synonymous with Christmas for all of my childhood. Without even thinking about it, I end up planning some German-inspired dessert for our holiday table – like this Black Forest Cheesecake.
This is obviously not traditional, but the flavors are there – and, I’ll be honest, this is going to be easier than your traditional Black Forest Cake.
This strawberry sour cream pie is probably my favorite pie – I make it during strawberry season every year. A few weeks ago when we ended up with a ton of cherries, I decided to try the pie in a cherry version and it was just as good.
It’s a tiny tweak to the recipe but definitely worth sharing!
Cherry Sour Cream Pie (adapted from this recipe) Makes 1 Pie
1 prepared pie crust
2 cups fresh cherries, pitted and halved
1 c. flour
1 1/4 c. sugar, reserve 1 tablespoon
1 c. sour cream (not fat-free)
Preheat oven to 450F degrees.
Whisk together the flour, sugar and salt in a large mixing bowl. Add sour cream, blending until creamy. Gently fold in the berries without over-mixing. Pour mixture into pie shell and spread to edges without packing down — there should be spaces throughout the filling. Sprinkle the top with the last 1 tablespoon sugar.
Bake the pie for 10 minutes, then reduce the heat to 350F degrees (leave the oven door open a minute to let the temperature drop a little) and bake an additional 30 minutes or until crust is golden brown.
Broil the pie for 2-3 minutes to brown up the top. Allow to cool completely before cutting.