Prize Winning Holiday Cheery Cookies


Cathleen McKernan won an honorable mention in the 2012 Holiday Cookie Contest sponsored by Fayette Woman and the Peachtree City Farmers’ Market with this delightful recipe.

Holiday Cheery Cookie

Cathleen McKernan with Holiday Cheery Cookies

Makes about 2 dozen

Recipe adapted from Bon Appetit

1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 stick butter, softened
1/4 cup brown sugar
1/4 cup sugar
1/4 cup honey
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract

1 tablespoon orange zest
1 cup cooked quinoa, cooled
1 cup oats
1 cup dried cherries
1/4 cup Cointreau



Holiday Cheery Cookies

3 oz. Neufenchetul

3 oz. Greek yogurt

2 Tablespoons softened butter

1 teaspoon vanilla
1 Tablespoon orange zest

2 Tablespoons orange juice, freshly squeezed

1 ½ c. Confectioner’s sugar


Preheat the oven to 350 and line a baking sheet with parchment. Combine the cherries and booze in your smallest saucepan and simmer over low heat, stirring occasionally, until the fruit is happily sloshed. You know they are ready when there is no liquid left in the pan and the cherries are plump and drunk. Set aside.

In a medium bowl combine the flour, salt, baking soda, baking powder and cinnamon. In a larger bowl beat the butter, honey and sugars together until light and fluffy. Add the eggs, zest and the extracts until well blended. Add the quinoa, oats, and cherries and stir to combine, then add the flour until it is fully incorporated. Scoop into heaping tablespoons and bake for 12-15 minutes or until the cookies are lightly brown.


Whip all ingredients together until well combined. Add more powdered sugar, to taste. Make another cookie that needs frosting because I made waay too much icing.

Honorable Mention Winner Cathleen McKernan



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