August 23, 2017


13° C, Light rain

Full Forecast


Advertise With Us

Jewelled cookie slices

Hey there, time traveller!
This article was published 18/12/2013 (1343 days ago), so information in it may no longer be current.

FRUITCAKE cookies are a popular Christmas choice for many bakers, as they offer the tastes of fruitcake without all the trouble. Thanks to Susan Chodirker, Berenice Keryluk and to Myrla Smederovac, whose recipe is below.


Jewelled cookie slices


Jewelled cookie slices

Jewelled cookie slices

80 ml (1/3 cup) butter, melted

80 ml (1/3 cup) granulated sugar

60 ml (1/4 cup) brown sugar

1 egg

2 ml (1/2 tsp) vanilla

125 ml (1/2 cup) chopped red and green cherries

30 ml (2 tbsp) chopped almonds

375 ml (1 1/2 cups) all-purpose flour

5 ml (1 tsp) baking powder

0.5 ml (1/8 tsp) baking soda

0.5 ml (1/8 tsp) ground nutmeg

In large bowl, beat melted butter with both sugars. Add egg and vanilla and mix well. Stir in fruit and nuts. In small bowl, whisk together flour, baking powder, baking soda and nutmeg. Add to butter mixture. Form dough into two rolls and wrap tightly with plastic wrap and refrigerate for at least 2 hours. Preheat oven to 175 C (350 F.) Using sharp knife, cut rolls into slices about 6 mm (1/4 inch) thick and place on greased baking sheet. Bake for 8-11 minutes. Cool on baking sheet for 5 minutes, then carefully remove cookies to cool on rack.


Tester's notes: An easy, tasty fruitcake alternative. The amount of nutmeg might seem small, but even a pinch of this strong spice packs quite a lot of power. It's handy to have slice-and-bake dough on hand, although doughs containing eggs, like this one, should be baked within three days or stored in the freezer. Some bakers use paper towel rolls to get perfectly round logs, but there's no shame in square cookies.

Read more by Alison Gillmor.


Advertise With Us


Updated on Thursday, December 19, 2013 at 8:49 AM CST: adds photo

You can comment on most stories on You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective January 2015.

Photo Store

Scroll down to load more