Christmas Joy Bomb Cookies
Adapted from a 1930's recipe, these simple holiday cookies are chock full of pecans, currants and dried fruits giving them a seasonal flavor without being overly sweet.
Servings 24 2-cookies servings(4 dozen cookies)
Calories 184kcal
Ingredients
- 3 cups all purpose Flour (gluten free or regular)
- 2 teaspoons Baking Powder
- 1/2 teaspoon ground Cinnamon
- 1/4 teaspoon Kosher Salt
- 1 1/4 cups Light Brown Sugar
- 1/2 cup Shortening (I use vegetable shortening)
- 3 Eggs , room temperature
- 1 teaspoon Vanilla Extract
- 1/2 cup Currants
- 1/2 cup total mixed Dried Fruits: crystallized ginger , sweetened cranberries, golden raisins, blueberries and/or cherries; chopped
- 1 cup Pecans , chopped
- 1 tablespoon Milk
Instructions
- Preheat the oven to 350 degrees. Fit baking sheets with a Silpat or parchment paper.
- In the bowl of a standing mixer*, sift together the flour, baking powder, cinnamon and salt. Add sugar and mix on low to combine.
- Add shortening and mix on medium to combine.
- Add eggs (do not beat first) and vanilla; mix well on medium speed.
- Add currants, dried fruit, pecans and milk. Mix to fully combine.
- Drop by rounded tablespoons onto prepared baking sheets. Bake for 12-15 minutes until cookies begin to become golden. Allow to cool on pan for 5 minutes and transfer to cooling racks to fully cool. Store any uneaten cookies in an air tight sealed container.
Notes
*can also be made in a mixing bowl with a hand held mixer.
Nutrition
Calories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 36mg | Potassium: 116mg | Fiber: 1g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1.1mg