A very festive and appropriate cookie for the holidays. These easy to make Poinsettia Ball Cookies are sweetened only with honey. The nutty pecans gives them a crunchy coating. The addition of red and green candied cherries are a pretty addition to your Christmas cookie tray!
The very first time I made these Poinsettia Ball Cookies was back in 2008. I have a Betty Crocker Christmas Cookie cookbook that I have had for at least 30 years. When I pulled the book out this year, I realized there really are a lot of cookie recipes in that book that I have never made! I made it my mission to make at least one new recipe this year that I will share with you when the 2015 Great Food Blogger Cookie Swap post goes up on December 16th!
When I made these the first time, I took them to my Aunt Ann's home as a hostess gift. My friend Theresa and I went to Albany to see the Trans Siberian Orchestra and my Aunt was willing to host us overnight. Her reward for being hostess were these delicious Poinsettia Ball Cookies. As I reflect back on that time, I think who would have ever thought that just two years later Grumpy and I would actually be moving to the Albany area! It certainly was not a planned move, but I am grateful that if we had to move away from home and friends, that at least we had some family where we had to go!
These cookies are very easy to make. They look complicated when you see the pretty result, but they aren't. I set ingredients out before I re-read my recipe so that is why you see sugar setting on my baking table. Just pretend you its not there! These wonderful cookies are sweetened only with ⅓ cup of honey.
These cookies are shaped into balls then dipped into the egg white before rolling it onto the chopped pecans. This makes the chopped pecans stick to the ball of dough quite well. I would say this is an essential part of the recipe success.
Once they are all shaped and you have placed the candied cherries on top, you will think to yourself "what a beautiful cookie these are going to be! Then when they are ready to pull them out of the oven, you might feel a sense of deflation.
Do not be disappointed like I was. Because of the baking, the cookie dough spreads and that means the cherries move out of place! If your concerned about aesthetics, you can re-adjust the cherries to be pretty on the cookie again. Just be very careful that you don't burn yourself. If your not too worried about aesthetics, your cookies will taste good, even if the cherries have moved on the cookie!
What is your favorite Christmas-y cookie to make? I'd love to have you tell me in the comment section. Feel free to link me up to the recipe!
Poinsettia Ball Cookies
- 1-½ cups all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup butter
- ⅓ cup honey
- 1 egg yolk
- 4 teaspoons orange juice
- 1 slightly beaten egg white
- 1 cup finely chopped pecans
- ½ cup red or green candied cherries
- Stir together flour, baking soda, salt, and nutmeg.
- In a small mixer bowl beat butter till softened. Beat in honey. Add egg yolk and orange juice. Beat well.
- Add flour mixture and beat until well mixed. Cover and chill at least 3 hours or till easy to handle.
- Shape into 1-inch balls.
- Dip in egg white, then roll in nuts.
- Place 2 inches apart on an ungreased cookie sheet.
- Cut each cherry into six petals.
- Place four or five petals on top of each ball and press lightly.
- Bake in 325 degree oven for 15-18 minutes or till done.
- Remove and cool.
PIN IT- Poinsettia Ball Cookies