We made it to December! Let’s celebrate with these Noel Cookies.
![Bready or Not: Noel Cookies](https://www.bethcato.com/blog/wp-content/uploads/2020/09/Noel-Jam-Cookies2_sm.jpg)
These cookies are a fun mixture of textures and flavors. Chopped nuts crust a soft cookie, everything complemented by a zing of jam.
![Bready or Not: Noel Cookies](https://www.bethcato.com/blog/wp-content/uploads/2020/09/Noel-Jam-Cookies3_sm.jpg)
I used good ol’ Smuckers strawberry preserves for this recipe and avoided large chunks of fruit. Really, use whatever jam you like!
![Bready or Not: Noel Cookies](https://www.bethcato.com/blog/wp-content/uploads/2020/09/Noel-Jam-Cookies4_sm.jpg)
I was a bit concerned about how these cookies would travel to my husband’s work. I didn’t want jam to get everywhere and make a sticky mess. I found, though, that the dabs of jam stayed put and that waxed paper between the stacked cookies kept everything from going sticky.
![Bready or Not: Noel Cookies](https://www.bethcato.com/blog/wp-content/uploads/2020/09/Noel-Jam-Cookies6_sm.jpg)
These cookies will keep for at least 3 days in sealed containers. They might last longer, but you’ll need to test your restraint to find out!
![](https://www.bethcato.com/blog/wp-content/uploads/2020/09/Noel-Jam-Cookies9_sm.jpg)
Recipe modified from Taste of Home Best Holiday Recipes 2008.
Bready or Not: Noel Cookies
Equipment
- teaspoon scoop
- parchment paper
Ingredients
- 1/4 cup unsalted butter half stick
- 1/4 cup shortening
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
- 3/4 cup finely-chopped nuts
- 1/3 cup seedless fruit jam or preserves, avoid big chunks
Instructions
- Preheat oven at 350-degrees. Line cookie sheet with parchment paper.
- In a big bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the egg and vanilla.
- In another bowl, stir together the flour, salt, baking powder, baking soda. Gradually mix the dry ingredients into the butter mixture while also intermittently adding in the sour cream.
- Use a teaspoon scoop to measure the dough. Roll into balls, then roll each ball in the chopped walnuts. Place cookies about 2 inches apart on cookie sheet. Use the end of a wooden spoon or another kitchen tool to create a deep indentation in the middle of each cookie. Add a dollop of jam to fill each well.
- Bake for 10 to 12 minutes, until set. Let cool on cookies sheet for a few minutes, then move to rack. Store in a sealed container with waxed paper between the layers. Keeps for at least 3 days.