My mom made these cookies every year at Christmas time, and we loved them! I called her and asked for the recipe so I could tweak it a little bit to share in the Gallery of Christmas Cookies. The original recipe is “Helen’s Christmas Cookies” from the book “Golde’s Homemade Cookies” by Golde Hoffman Soloway.
Instead of canned maraschino cherries, I’m using dried, unsulphured cherries. The almonds should be soaked and dehydrated prior to becoming part of these cookies, to deactivate the enzyme inhibitors. I also call for butter rather than shortening. My Kerrygold butter I got from Trader Joe’s is coming in handy!
Also, these cookies, like all my cookies lately, call for sprouted flour.
Using sprouted flour offers great benefits
- sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption.
- no need to soak the flour overnight because the phytic acid is already neutralized – a make and bake cookie!
- sprouting grains increases the nutrition of the grain – for example, when wheat is sprouted, certain B vitamins and vitamin C levels go through the roof.
- sprouted grains digest like vegetables – which is really exciting if you’re trying to watch your carbs!
Fruit and Nut Christmas Cookies
Sprouted flour is available on my Resources page, or you can make your own.
- 1/2 cup dried cherries
- 1/2 cup date pieces or whole dates
- 1/2 cup almonds soaked and dehydrated
- 3/4 cup pure water
- 1 cup grass-fed butter softened
- 1-1/2 cups Rapadura or Sucanat
- 1 teaspoon vanilla extract
- 3 organic or pastured eggs
- 3 cups sprouted spelt flour *
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Preheat oven to 300 degrees Fahrenheit.
Coarsely chop cherries and dates (if whole).
Chop the almonds.
Combine in a small bowl and pour the water over all.
Let soak for 1 hour.
In a mixing bowl, combine butter, sugar, eggs and vanilla.
Add fruit and nut mixture to the mixing bowl.
Add flour, baking soda and salt to the mixing bowl.
Drop by teaspoonfuls onto baking sheet lined with parchment paper.
Bake for 15 minutes, or until golden brown at the edges.
Transfer cookies to cooling rack to cool, or slide the parchment paper off the baking tray (with the cookieonto a work surface.
Store tightly when cool.
*Make your own sprouted flour! Here's how.
Visit the Gallery of Christmas Cookies for more nourishing Christmas dessert ideas!
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