Holiday Cookies – Noelles

When I was a little kid, my favorite thing about the holidays wasn’t Santa, the music, or the tree. While other kids mostly looked forward to the gifts… I looked forward to my aunt making my favorite cookies.

She made them every year, as part of a larger, varied cookie tray. I honestly couldn’t tell you what else was on that tray, as my favorites – “Noelles” – always grabbed my attention in a very moth-to-the-candle sort of way. The presentation of that cookie tray, in my warped memory, involved a light shining down from the heavens, with angels singing the “Hallelujah” chorus.

These cookies were only made once a year, and in insane numbers. Baggies of them were frozen, for us to raid later on. So, so good. Mmmm. I think my eyes are actually glazing over at the thought right now…

Anyway, when I was writing “The Spirited Baker“, I knew that I had to include a variation of those favorite cookies from my childhood. In keeping with the theme of The Spirited Baker, these are flavored with a small amount of Amaretto, rather than the almond extract used in the original recipe.

I hope you enjoy these as much as I do! Also, if you’re looking to fill out your own cookie tray with even more show-stopping yummies that will leaving your competitors in your dust .. um.. your friends and family feeling fat, happy, and in awe of your prowess, you should also try my “Sweet Ecstasy Cookies“. Insanely addictive!

“Noelles” cookies

1/2 cup Butter
1/2 cup Sugar
1/4 cup Brown sugar
1 Large egg
1 Tbsp Amaretto
1 1/4 cup Flour
1/2 tsp Baking powder
1/2 tsp Salt
1 cup Dark chocolate chips
3/4 cup Coconut
3/4 Maraschino cherries, drained

Preheat oven to 350°F (180°F). Line 2 baking sheets with parchment paper.

Cream together butter and sugars until fluffy. Add in egg and amaretto, mix until well incorporated. In a separate bowl, combine flour, baking soda, and salt. Add to wet mixture, stir until fully incorporated and relatively smooth. Stir in chocolate chips, coconut, and cherries.

Use a teaspoon to drop very generous – about 2 tsp – mounds onto cookie sheets. Bake for 12-15 minutes, or until starting to turn a light golden brown on top. (The edges will turn golden earlier than the top.) Makes about 24 cookies.

Enjoy this recipe? Consider buying “The Spirited Baker“!

Entering this recipe in the Food Bloggers of Canada “Christmas in July” Cookie Contest!

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