Jeweled Cookies Recipe
Jeweled Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Candied fruits give a stained-glass look to these cookies that taste like shortbread. —Ruth Ann Stelfox, Raymond, Alberta
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. + freezing Bake: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. + freezing Bake: 10 min./batch

Ingredients

  • 1 pound butter (no substitutes), softened
  • 2-1/2 cups sugar
  • 3 eggs
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-1/2 cups raisins
  • 1 cup coarsely chopped walnuts
  • 1/2 cup each chopped red and green candied cherries
  • 1/2 cup chopped candied pineapple

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours.
Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: 12-14 dozen.
Originally published as Jeweled Cookies in Taste of Home December/January 1996, p12

Nutritional Facts

2 each: 136 calories, 6g fat (3g saturated fat), 23mg cholesterol, 75mg sodium, 19g carbohydrate (11g sugars, 0 fiber), 2g protein.

  • 1 pound butter (no substitutes), softened
  • 2-1/2 cups sugar
  • 3 eggs
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-1/2 cups raisins
  • 1 cup coarsely chopped walnuts
  • 1/2 cup each chopped red and green candied cherries
  • 1/2 cup chopped candied pineapple
  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine flour and baking soda; add to creamed mixture. Stir in raisins, nuts, cherries and pineapple; mix well. Shape into 2-in. rolls; wrap in waxed paper or foil. Freeze at least 2 hours.
  2. Cut into 1/4-in. slices; place on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: 12-14 dozen.
Originally published as Jeweled Cookies in Taste of Home December/January 1996, p12

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