Make Ahead Cherry Christmas Slices
Delight your holiday guests with these festive Make Ahead Cherry Christmas Slices! Bursting with the vibrant colors of candied red and green cherries, this buttery slice-and-bake cookie is a must-have for your Christmas cookie platter. The dough, enriched with a hint of vanilla and optional crunchy nuts like pecans or walnuts, is perfect for prepping ahead—simply chill, slice, and bake when ready. With a crisp buttery texture and fruity bursts in every bite, these cookies are as visually stunning as they are delicious. Plus, they store beautifully, making them ideal for holiday gifting or last-minute entertaining. Celebrate the season with this easy, freezer-friendly recipe that keeps your holidays stress-free and full of cheer!
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 150 grams candied cherries (red or green), chopped
- 100 grams chopped pecans or walnuts (optional)
Instructions
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix just until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until fully incorporated and a dough begins to form.
Gently fold in the chopped candied cherries and nuts (if using) until evenly distributed throughout the dough.
Divide the dough into two equal portions and shape each into a rectangular log approximately 2 inches wide and 8 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 175°C (350°F) and line two baking trays with parchment paper.
Using a sharp knife, slice the chilled dough into 1/4-inch thick slices and place them about 1 inch apart on the prepared baking trays.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Do not overbake.
Remove the trays from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to 2 weeks, or freeze for longer storage.
Nutrition Facts
Calories |
4373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.0 g | 342% | |
| Saturated Fat | 119.3 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 489.8 g | 178% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 252.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
