Noelles - Holiday Cookies
When I was growing up, one of my favourite holiday treats was my aunt's Noelles Cookies. This is my version of that holiday cookies recipe!
Originally published December 21, 2010, Updated on 10/4/20
When I was a little kid, my favorite thing about the holidays wasn't Santa, the music, or the tree. While other kids mostly looked forward to the gifts... I looked forward to my aunt making my favorite cookies.
She made them every year, as part of a larger, varied cookie tray. I honestly couldn't tell you what else was on that tray, as my favorites - "Noelles" - always grabbed my attention in a very moth-to-the-candle sort of way.
The presentation of that cookie tray, in my warped memory, involved a light shining down from the heavens, with angels singing the "Hallelujah" chorus.
These cookies were only made once a year, and in insane numbers. Baggies of them were frozen, for us to raid later on. So, so good. Mmmm. I think my eyes are actually glazing over at the thought right now...
Anyway, when I was writing "The Spirited Baker", I knew that I had to include a variation of those favorite cookies from my childhood.
In keeping with the theme of The Spirited Baker, these are flavored with a small amount of Amaretto, rather than the almond extract used in the original recipe.
I hope you enjoy these as much as I do!
Also, if you're looking to fill out your own cookie tray with even more show-stopping yummies that will leaving your competitors in your dust .. um.. your friends and family feeling fat, happy, and in awe of your prowess, you should also try my "Sweet Ecstasy Cookies". Insanely addictive!
More Holiday Recipes
Looking for more inspiration for your holiday spread? Whether Thanksgiving, Christmas, Easter, or any of the other holidays, here's a few ideas for you!
Bacon Roasted Brussels Sprouts
Brandied Apple Upside Down Cake
Chicken Based Potato Sausage Recipe - Potatiskorv
Cranberry Wine
Gluten-Free Chicken Mushroom Tortiere
Maple Bourbon Glazed Carrots
Mushroom Brie Turnovers
Orange Ginger Cranberry Sauce
Pumpkin Mead
Pumpkin Spice Nanaimo Bars
Savoury Mushroom Chestnut Stuffing
Southern Comfort Glazed Ham
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more!
Order your hard copy here on my website, through Amazon, or through any major bookseller.
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @OverlordMarie - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Now, on to that Noelles Cookie recipe!
Noelles - Holiday Cookies
Equipment
Ingredients
- ½ cup Butter
- ½ cup Granulated Sugar
- ¼ cup Brown sugar
- 1 Large egg
- 1 Tbsp Amaretto
- 1 ¼ cup all-purpose flour
- ½ tsp Baking powder
- ½ tsp Salt
- 1 cup Dark chocolate chips
- ¾ cup Coconut
- ¾ Maraschino cherries drained
Instructions
- Preheat oven to 350°F (180°F). Line 2 baking sheets with parchment paper.
- Cream together butter and sugars until fluffy. Add in egg and amaretto, mix until well incorporated.
- In a separate bowl, combine flour, baking soda, and salt. Add to wet mixture, stir until fully incorporated and relatively smooth.
- Stir in chocolate chips, coconut, and cherries.
- Use a teaspoon to drop very generous – about 2 tsp – mounds onto cookie sheets.
- Bake for 12-15 minutes, or until starting to turn a light golden brown on top. (The edges will turn golden earlier than the top.)
- Makes about 24 cookies.
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