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Christmas Cherry Refrigerator Cookies

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  • Author: Maureen Haddock
  • Total Time: 38-47 minutes
  • Yield: 16 cookies 1x


Units Scale

Dry Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Moist Ingredients:

  • 1/2 cup softened butter
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla

Additional Ingredients:

  • 1 cup chopped candied cherries or other fruit
  • 1/2 cup chopped nuts


Combine flour, baking powder, baking soda, and salt. Whisk together and set aside.

Cream butter, shortening, sugar, eggs, and vanilla thoroughly.

Sift the flour mixture into the creamed mixture. Mix well. Add fruits and nuts. If desired, refrigerate for 30 minutes before handling.

Shape dough into 2 smooth rolls about 1 ½ inches in diameter. Wrap them in waxed paper or plastic wrap. Refrigerate the rolls until firm, which will take a minimum of four hours. I usually chill this dough overnight.

When ready to bake, preheat the oven to 375°F

Using a sharp knife, slice rolls of dough into disks about ¼” thick.

Place cookies on an ungreased cookie sheet, about 2″ apart, because they spread as they cook. Bake in the oven for 8 to 12 minutes or until golden.

When baked, remove the cookies from the pan after a minute because they will stick if left longer. Place the cookies on a wire rack to finish cooling.

These cookies freeze well and are a crisp, colourful addition to a teatime tray.

Other “slice-and-bake” cookies are featured in Prairies North Magazine, Winter 2023.

  • Prep Time: 30-35 minutes
  • Cook Time: 8-12 minutes
  • Category: Cookies
  • Method: Bake

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