Christmas cookies?

Question

I used to have a delicious recipe for cherry nut nougat that I made every Christmas. When we moved, my entire Christmas recipe file turned up missing. I have been able to re-create most of them, but not the Cherry Nut Nougat, made with candied cherries and walnuts. Any help would be greatly appreciated!

Answer 1

Found this on food network, it seems similar to what your looking for.

Toasted Almond and Dried Cherry Nougat Recipe

2 cups sugar
1 1/2 cups light corn syrup
Pinch salt
1/4 cup water
2 egg whites
2 sticks butter, at room temperature
1 cup chopped toasted almonds
1/2 cup dried cherries, reconstituted, roughly chopped

In a saucepan, over medium heat, combine the sugar, corn syrup, salt and water. Cook, stirring, until sugar is dissolved. Cook, without stirring, until the mixture reaches the hard ball stage, ( 250 to 260 degrees F) **This is when a small amount of the mixture dropped in cold water forms a hard ball. In the bowl of an electric mixer, fitted with a whip attachment, whip egg whites until stiff, but not dry. While the machine is running and in a steady stream, add 1/4 of the syrup to the egg whites, and continue whipping until mixture holds its shape. Place the syrup back over the heat and cook until the hard crack stage is reached, 300 degrees F. **This is when the mixture separates into hard and brittle threads when dropped in cold water. With the machine running and in a steady stream, add the remaining syrup to the egg white mixture and continue whipping until the mixture holds is shape. Add the butter, a tablespoon at a time and whip until very thick and satiny. Fold in the almonds and cherries. Press into a buttered 8 by 8 by 2-inch pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2 by 1-inch pieces. Wrap each piece individually in waxed paper.

Answer 2

Cherry Cordial Cookies

INGREDIENTS:

* 1 cup dried cherries
* 1/3 cup cherry liqueur
* 1/2 cup unsalted butter
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1 1/2 teaspoons vanilla extract
* 1 teaspoon almond extract
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 3/4 cup chopped white chocolate
* 1/2 cup chopped semisweet chocolate
* 1/2 cup chopped macadamia nuts

DIRECTIONS:

1. Immerse dried cherries in boiling water for 2 to 3 minutes. Drain and set in a small bowl with the cherry liqueur to soak, the longer, the better. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. In a medium bowl, cream the butter with the brown sugar and white sugar. Stir in the egg, vanilla, and almond extract. Sift together the flour, and baking soda; stir into the creamed mixture. Gently fold in the cherries, with the liqueur, white chocolate, semi-sweet chocolate and macadamia nuts. Batter should be soft and creamy.
3. Drop cookie dough by tablespoons onto the prepared cookie sheet. Leave 2 to 3 inches of space between cookies. Bake for 12 to 13 minutes in the preheated oven, cookies should be lightly browned. Remove from baking sheet to cool on wire racks.

Answer 3

Granny's Christmas Cookies:

1 pound butter, softened
1 cup sugar
2 large eggs
2 egg yolks
4 1/2 cups sifted all-purpose flour
2 teaspoons vanilla extract
1 (8-ounce) package candied cherries, cut in half

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs and egg yolks, 1 at a time, beating until blended.

Add flour to butter mixture gradually, beating at low speed just until blended. Add 2 teaspoons vanilla extract, beating just until blended.

Drop by rounded teaspoonfuls on lightly greased cookie sheets. Press a candied cherry half in center of each cookie.

Bake at 350° for 20 minutes or until golden brown. Remove cookies to wire racks, and let cool.

Yield: Makes 2 1/2 dozen

Answer 4

similar i found on a cookbook:
Chocolate Cherry Biscotti

2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 cup sugar
3 beaten
1 teaspoon vanilla
1 tablespoon Kirsch
1/8 teaspoon salt
1 cup chocolate chips
1/4 cup butter
1 cup almonds, coarsely chopped
1 cup dried cherries or cranberries

Preheat oven to 350F. Melt chocolate chips and butter together in the microwave or in a double boiler over low heat. Line two baking sheets with parchement paper or a baking liner. In a bowl, combine flour, cocoa, and baking powder. Stir well. In another large bowl, combine sugar, eggs, vanilla, Kirsch, and salt; stir in chocolate and butter until well blended. With a wooden spoon, mix in almonds and cherries or cranberries. Fold in flour mixture and mix well. Dough will be stiff. Divide dough in half. Working directly on prepared cookie sheets, shape each half into a log shape measuring about 2 1/2" wide by 15" long. Place a log on each baking sheet. Bake for 35 minutes, or until a toothpick inserted in center comes out clean. Alternate position of baking sheets after half the time. Cool logs and baking sheets on wire racks, then transfer them to a cutting board. Cut each log into diagonal 1/3" to 1/2" thick slices with a serrated knife. Lay slices on baking sheets and bake 10 minutes. Turn slices over and bake 10 minutes more, until crisp and dry. Cool on baking sheets.

Nougat Truffles


12 ounces Toblerone chocolate, chopped
6 tablespoons 35% cream
2 tablespoons half-salt butter, softened
2/3 to 1 cup toasted hazelnuts, chopped very fine


In the top of a double boiler over hot (not boiling) water, melt chocolate with cream and butter. Stir until smooth. Pour into a bowl and refrigerate until mixture is firm but malleable. Place the hazelnuts in a small bowl; set aside. Roll chocolate mixture into 1-inch balls, then roll in hazelnuts to coat. Place truffle in paper candy cup. Repeat until all truffles are made. Store in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 20 minutes before serving.

Answer 5

White-Chocolate Cherry Shortbread

Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.