Rudolph’s Red-Nosed Cookies

These cookies are another recipe from my retro/traditional cookie collection. I remember my grandma making these when I was little and they were always one of my favorites. Although back then, I tended to just pick the cherry out of the center and leave the rest for someone else.

I don’t do that anymore though, although my kids do try it sometimes. So, my husband and I have learned the fine art of appreciating the leftovers. And that’s easy with this dough. It’s a rich, buttery shortbread-type cookie with just a hint of almond flavor and a nice crunch from the pecans.


Rudolph’s Red-Nosed Cookies

  • 1 c. butter, softened
  • 1/4 c. powdered sugar
  • 1 t. almond extract (or 2 t. vanilla)
  • 2 c. flour
  • 1 c. coarsely crushed pecans
  • 1 small jar maraschino cherry halves

1. Beat butter until creamy. Add powdered sugar, extract and flour. Mix until combined and dough comes together.

2. Roll teaspoons of dough into balls then roll in crushed pecans to coat. Place balls on a baking sheet and make a finger-sized indentation in each ball. Place one cherry half in each cookie.

3. Bake at 325 degrees for 15-20 minutes. Cool on wire racks.

Stop by Blessed With Grace for more Tempt My Tummy Tuesday and Balancing Beauty & Bedlam for more Tasty Tuesday.

5 thoughts on “Rudolph’s Red-Nosed Cookies

  1. I have made two batches for my family and they can’t get enough. The first batch I made I actually rolled the balls in the pecans and then rerolled them so that there weren’t as many pecans surrounding the cookie but more as part of the cookie – yummy, yummy, yummy.

  2. Hello!! I’m baking these cookies right now as one of my xmas cookies for our annual cookie bake exchange. Could you please tell me if you have ever put these in the freezer? I do not need them untili Saturday. How do they turn out if you freeze them? Or should I keep them in the fridge in baggies until Saturday? Any help would be fabulous! 🙂 Thank you and I LOVE reading your blog – your recipes are awesome! 🙂

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