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Jeweled Cookie Slices

 Jeweled Cookie Slices
Field editor Rosella Peters of Gull Lake, Saskatchewan notes, "I often mark recipes with 'G' for good, 'VG' for very good; this seasonal favorite is marked 'VVG'! I usually double the recipe."
15 ServingsPrep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1/3 cup butter, melted
  • 1/3 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped candied pineapple or red and green candies cherries
  • 2 tablespoons chopped blanched almonds
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg

Directions

  • In a large bowl, beat butter and sugars until combined. Beat in egg
  • and vanilla. Stir in pineapple and almonds. Combine dry ingredients;
  • gradually add to butter mixture and mix well. Transfer to a
  • foil-lined 8-in. x 4-in. loaf pan. Cover and refrigerate for at
  • least 2 hours.
  • Invert dough onto a cutting board; remove foil. Cut into 1/4-in.
  • slices; place on greased baking sheets. Bake at 350° for 10-12
  • minutes or until lightly browned. Cool on wire racks. Yield: about
  • 2-1/2 dozen.

2 of 2

Jeweled Cookie Slices (continued)

Nutritional Facts: 1 serving (2 each) equals 138 calories, 5 g fat (3 g saturated fat), 25 mg cholesterol, 87 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.