Up next in 10
Cherry Christmas Cookies Recipe - Paula's cousin Don joins her in the kitchen for an annual tradition—making his homemade cherry Christmas cookie recipe.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Cherry Christmas Cookies Recipe: https://www.pauladeen.com/recipe/italian-cherry-cookies/
------------------------
For more Holiday Cooking & Baking Recipes videos, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGAhuN4aB9eQCNZtrfVxz13
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Hey y'all, I'm in the kitchen.
0:03
I have the pleasure of being here in the kitchen
0:05
with my cousin, Don Hires.
0:10
With the exception of COVID,
0:12
it's like Christmas and Thanksgiving didn't happen.
0:15
- That's right.
0:16
- Because we were kinda home-bound,
0:21
but y'all have spent every Christmas with us,
0:24
you and Darlene, for how many years?
0:27
- 12, 15, something like that.
0:28
- Yeah something like that.
0:29
- I mean a lot. It's crazy - Every Christmas.
0:31
Well guess what?
0:32
They're not spending Christmas
0:34
with us this year cause they're going
0:35
to New Jersey and dogsit.
0:38
- And having a ball!
0:39
(both laughing)
0:41
Yeah.
0:42
- Picking up dog turds.
0:44
(both laughing)
0:47
And cleaning up pee pee spots.
0:48
- Oh yeah. - So y'all will have a ball.
0:51
So, every Christmas as soon as Don and Darlene
0:55
walk in the door I said "Okay, ready to make
0:58
your Cherry Christmas Cookies?"
1:01
He makes them every year.
1:03
Well last year we shot a YouTube.
1:05
- Uh huh.
1:06
- Of the twelve days of Christmas cookies.
1:08
- Yeah, yeah.
1:09
- And we made a cherry cookie
1:11
but is wasn't the same thing Don.
1:14
So, this Christmas we are making the real deal,
1:19
Christmas cookie that you make every year.
1:22
So go.
1:23
- Batches and batches and batches.
1:24
- Go.
1:24
- Okay well this ain't,
1:25
(both laughing)
1:27
- It's really pretty simple,
1:28
the hardest part is just the setup.
1:32
- Yeah.
1:32
- Because, well you can see here.
1:33
- And Heidi did that for you.
1:35
- Well, I tell you what-
1:36
(lady laughing)
1:37
this is going to be the best year for making these cookies.
1:39
- I know!
1:40
- What we have here, we have,
1:41
I think it's about a half a cup.
1:43
- Cup, a cup of sugar - A cup of sugar,
1:45
a half a cup of Crisco.
1:46
- Yes and we're using the butter flavored.
1:48
- Butter flavored.
1:49
- Solid shortening.
1:51
- Yes, that's right.
1:52
And then a half a cup of Maraschino cherry juice.
1:55
- Yeah.
1:56
- And the trick here is, I don't know
1:58
that you can buy Maraschino cherry juice.
2:01
- You can, I've bought it before.
2:02
- Oh, you have?
2:03
- But why, because you need-
2:04
- We're gonna need the cherries?
2:06
- Yeah you need the cherries.
2:07
- So just buy a combat sized jar of Maraschino cherries
2:12
- Okay
2:13
- And separate the cherries and you have the juice.
2:15
(beater whirring)
2:16
- That's what I recommend too, so, okay,
2:19
I've got your solid shortening with your cup of sugar.
2:23
- That's right.
2:23
- And, do you want to add
2:26
- I like-
2:28
- Do I need to cream this a little better?
2:29
- I think it needs to be creamed a little better.
2:31
- Okay.
2:32
- And then just, you do this like you do a lot of
2:34
baking you add a little and add a little until you're
2:38
- Well the only thing is baking is so precise.
2:41
- It's chemistry.
2:43
- It darn sure is, it's all about science.
2:48
Okay Don
2:49
- All right here we go.
2:50
- Just slowly okay?
2:52
So I won't splash it all over us.
2:56
- Well we gotta add an egg, one egg
2:57
- Okay.
2:59
- And then we add a, about a half a teaspoon of
3:01
salt Paula.
3:02
- Okay.
3:03
- And a couple of teaspoons of baking powder.
3:07
- Okay. It is powder now not soda?
3:10
- It's not soda no, no no no.
3:12
- Okay, why don't we add this powder to the flour.
3:15
(phone rings)
3:17
- I think so, you're gonna
3:18
- And I'll give you
3:19
- A whisk. - A whisk.
3:21
- And then we mix it all together.
3:23
- Yeah.
3:23
- There you go.
3:24
- So I'm going to go ahead
3:27
and beat this egg in it while you're
3:29
- Please!
3:30
- Okay so, we've got the prep done over on this side,
3:38
now we need to add the cherries, the nuts
3:40
and the flour, but I think we'll start with
3:42
- I would recommend the flour first.
3:44
- Flour first, yes.
3:46
- And then fold this in with a spatula or something.
3:49
- Yes that's right.
3:51
- [Davey] And the almond.
3:52
- And the almond.
3:53
- I'm going to go ahead and add the almond
3:55
- About a half a teaspoon.
3:56
- Yeah, that's what I'm going to do.
3:59
- All right, well, there you go.
4:01
One little cuppy, cap.
4:05
- [Davey] I think it called for a full teaspoon.
4:09
- Interesting
4:09
- [Mikey] You might want to keep some of that recipe.
4:10
- [Davey] Is it half teaspoon?
4:11
- Yeah. Yeah.
4:12
- Don you might want to keep some of that recipe
4:14
a secret because once Paula finds out you may not
4:16
but you know.
4:18
(both laughing)
4:19
- Well there is that.
4:20
- [Mikey] You may not get another invitation.
4:21
- Yeah, well.
4:22
- Oh don't tell him that Mikey.
4:25
- Oh stop making my day, stop making my day.
4:28
- Cause listen, I love it when he comes in and takes
4:30
some of the pressure off our hands. I love it.
4:33
- And we have a good time cooking together.
4:35
- Yes we do have a good time.
4:36
- Not just making deserts, and cookies,
4:39
but the prep we do on Christmas morning together
4:43
- Yeah.
4:43
- When everybody else is in bed.
4:45
- Yeah.
4:46
(beater whirring)
4:48
- It's like a, the most powerful little hand mixer.
4:51
- It is, well it's a good brand too so.
4:58
- Do you want me to dump the rest of your flour in?
5:00
- Yeah, yeah, let me
5:04
use this a little bit.
5:10
There we go.
5:12
- Yeah, so, lefty.
5:14
- That's me, that's me.
5:17
Are there any other lefties in our family?
5:19
- My Daddy was a lefty.
5:21
- Well there you go.
5:22
- And, Don and I are first cousins,
5:27
his father, and my father were brothers
5:29
- That's right, that's right.
5:31
- My father lived a very lived a very short life.
5:33
Uncle Bernie enjoyed a fairly long life.
5:36
- He did.
5:37
- How old was uncle Bernie when he passed?
5:39
- He was 76.
5:41
- You know, for the life he lived
5:43
- He beat the odds,
5:47
because health and him was
5:48
not exactly close friends.
5:51
- No, I mean he smoked them cigarettes like
5:53
there was no tomorrow.
5:54
- Well there weren't going to make them anymore.
5:56
- And liquor drinks.
5:58
- Yeah he enjoyed it.
5:59
- And liquor drinks to go with those cigarettes
6:02
he lived life large.
6:04
- He did. He did.
6:06
And he enjoyed it.
6:07
- He did. He did.
6:09
- Whereas, and it's funny about Uncle Earl
6:11
being left handed, everybody said when I was
6:13
young, that I resembled him more than anyone else
6:16
in the family.
6:17
- Really? - Yeah
6:19
And grandma always said that.
6:20
- Really?
6:21
- Yeah.
6:23
- Our little angel Grandmamma.
6:24
- Yeah she said "Donny, you look just like
6:27
Earl Wayne."
6:28
(Paula laughs)
6:32
And your Daddy, all the kids loved your Daddy,
6:35
as you're well aware.
6:36
- Yes
6:37
- He gave his time, he acted like he was really
6:40
interested in the children.
6:43
- And my Daddy he loved to laugh.
6:45
- He loved it and your laugh is just like his laugh.
6:49
- Oh, you think so?
6:50
- Oh, Paula no question.
6:54
Okay I think we've got this just about
6:56
- I think we do too so now we're just going to
6:59
fold in the cherries and the nuts.
7:03
You want me to chop these nuts a little bit finer?
7:05
- What do you think?
7:06
- Well lets lift that up. - Yeah.
7:08
- If you would just pass me a knife.
7:11
Not that little one.
7:13
- No, no let's use this one, because you can rock it.
7:15
- Okay.
7:18
- There you go.
7:21
And I like the way you do that, I think it's
7:23
important that when you are using sharp instruments
7:27
that you use them correctly.
7:28
You rock the knife and sort of push at the same time.
7:33
- Yes, you want to be careful.
7:34
- So you and me going to put in these cherries?
7:37
- Yeah, I'm right behind you with your nuts.
7:40
- I know you are. Nuts for nuts.
7:47
Okay.
7:50
And this is, probably the most strenuous part
7:54
is folding these in.
7:56
- Uh huh.
7:57
You know what? This poor guy,
7:59
and I really do feel bad about it now,
8:03
but I would almost drive him crazy,
8:05
(both laughing)
8:08
because I was a big teaser, but now I just like
8:10
to play jokes on folks (chuckles)
8:15
and he was the lucky recipient.
8:17
(Paula laughing)
8:18
- Lucky me.
8:19
- That's why he's screwed up in the head.
8:22
(Paula laughing)
8:23
- Thank you for that little shock too.
8:26
- Uh huh, watch your sore groin.
8:29
Is your groin growing?
8:31
- My groin, yeah.
8:33
- All right, here's something I forgot to do
8:36
that's so very important.
8:37
- Yeah, spray it
8:39
- I forgot to spray it, so.
8:42
- There you go.
8:44
- Here we go.
8:46
- You like that or you want the powder?
8:48
- No.
8:49
- Okay, how about flour?
8:52
- I was going to say I don't know what kind
8:54
of powder you are talking about.
8:57
So, is this about the size you make?
8:59
- Yeah I think so, and I usually do four or five
9:03
times six or seven, so I can get, you know,
9:06
two or three dozens a pan.
9:06
- All right, I'm going to turn it over to you now
9:08
since it's your cookies.
9:13
Now do these spread much?
9:15
Can we get four?
9:17
- We can get four.
9:18
- Okay, well I'm going to slide them.
9:20
- Yeah you can get four.
9:21
- Over a little bit.
9:22
- Okay
9:23
- Okay, you may have to keep spraying that.
9:25
- Yeah I'm afraid so.
9:27
- I mean I can get a spoon and help you, but
9:30
you know it's very important y'all,
9:34
when you're making your cookies,
9:37
that they're all the same size because
9:40
if they're different sizes
9:42
- They cook differently and.
9:44
- Yes, yes.
9:45
- You have some that are overcooked and,
9:48
- Some that are raw.
9:49
- Mhmm.
9:50
- All right let's see if we can share this bowl Don.
9:52
- I think so because its going to take forever.
9:53
- If you'll take your cookie sheet and sit down there.
9:57
- Yeah.
9:59
- And then we can share the bowl.
10:01
- Okay good.
10:02
- How's that?
10:03
- Works perfect.
10:06
- Okay Don.
10:08
- Well as you can see, these are prettier than yours.
10:11
- No they're not!
10:13
(both laughing)
10:15
You are wrong sucker!
10:18
- These are, yours are pretty, mine are uniform.
10:22
- Yes.
10:23
But mine are uniform.
10:24
- Well, yeah they are.
10:26
So what do we do now?
10:27
- We gon' put them in the oven.
10:28
- All two? Okay we'll do that. - Yes, all two.
10:32
- So let's go.
10:34
And two cookies sheets used up all the dough
10:39
so that's perfect.
10:42
What you saying Mikey?
10:44
- [Mikey] Nothing.
10:45
- And we're going to bake these,
10:47
for eight to nine minutes.
10:50
- [Davey] At?
10:51
- 350.
10:53
All right so Don?
10:55
- Yes ma'am?
10:57
- You've got to make your frosting.
10:59
- Lucky me! Let's do it.
11:02
- He's a lucky guy!
11:04
- That's it.
11:05
- All right I'm going to kind of clean up this mess
11:07
- Okay.
11:10
- And I can't remember if you used the mixer with your,
11:13
- Well you almost have to.
11:16
- Okay, well I'm going to wash these
11:18
and get these back to you.
11:21
- Okay, this, this frosting you can use,
11:26
you know, a store bought frosting if you want to.
11:30
I like to use this because it's not as thick,
11:34
and when it sets it's a nice finish to it.
11:39
- Yes
11:40
- So, what we have is a teaspoon of Crisco.
11:45
- A solid shortening.
11:47
- Yes, yes. Solid shortening.
11:51
- I don't know why you'd go through the trouble
11:53
of making this wonderful cookie, and then use a canned
11:57
frosting with it. I just wouldn't do it.
12:00
- I don't understand that.
12:01
- If I was going to do it, I'd do it right.
12:03
- Do it right.
12:04
Do it right or don't do it.
12:06
- Yeah. Okay let me make sure that these are
12:07
in the right spot for you, because it makes a difference.
12:13
- It does, and making the recipe,
12:18
the tricky part is ensuring
12:20
that the confectioners sugar stays in the bowl,
12:26
so you have to use a low speed at first,
12:30
to get underway.
12:32
- A teaspoons not very much.
12:33
- No. No.
12:35
- So here you go.
12:39
That's a teaspoon.
12:40
- There we go.
12:43
- In my guestimation.
12:45
- Well it's close.
12:48
- Do you need
12:50
here let me reach in here and get you some scissors.
12:53
- Okay, and it says three quarters of a pound,
12:56
but we don't have a-
12:57
- Three quarters of a pound would be
13:01
about two and a half cups. - Okay.
13:02
that's a pound. - Okay
13:04
And this is a two pound bag.
13:06
- Yeah.
13:08
- So I would say,
13:11
- What are you gonna use? Okay.
13:12
- Yeah.
13:21
All right, there's two, so there's like three
13:24
and a half cups to a pound of sugar
13:26
so use three quarters of a pound.
13:28
- I think that's about right.
13:29
- Is that what the recipe calls for?
13:30
- Yeah three quarters of a pound.
13:31
- Okay. So I'm going to use about two and a half cups.
13:34
- That'll be perfect.
13:35
- And we can always add more.
13:37
- Sure. Sure.
13:38
And we are going to need a dash of milk.
13:42
- Okay.
13:43
Well you can start with the frosting
13:45
and I'll get your stuff anything that you need
13:48
- All right.
13:49
So set this on low, when you start.
13:53
(beater whirs)
13:58
- I'm going to go ahead and add your almond.
14:01
- Almond? - Yes.
14:03
- I'm going to use this because that top.
14:07
That top has a little something-something
14:10
in it to keep it fresh.
14:11
- Yeah , yeah.
14:14
- All right. So it calls for a half teaspoon.
14:19
- We're going to use a dash of milk
14:21
and I think everybody will be surprised at how
14:26
that helps this liquefy.
14:32
- I've just pulled out half and half y'all.
14:39
And you got to have some red food coloring right?
14:42
- Mhmm.
14:44
- Okeydokey.
14:48
Oh here it is we already had it out.
14:51
- Good.
14:55
- I like this gel.
14:57
- I haven't used it.
15:01
- It's a little bit more intense.
15:03
- Mhmm, I can smell it, it smells good.
15:09
There we go.
15:10
- Yeah it's going to take more than a dash.
15:12
- Yeah it sure is.
15:19
But it's starting to come together.
15:21
- Mhmm.
15:28
- I think we'll need another little dash.
15:29
- Oh yeah, yeah.
15:35
But when you see it starting to take shape,
15:39
a little liquid will go a very long way.
15:42
- Yes, yeah.
15:43
- With your confectioners sugar y'all, so,
15:45
you'll want to be a little aware.
15:51
So you tell me when it's about the consistency that-
15:54
- Okay, it's starting to get that-
15:58
- You may want to turn that,
15:59
okay you're just on one that thing is powerful,
16:02
how does that look?
16:04
- I think its starting to look good.
16:06
- I think so too.
16:08
- You see how it's kinda creamy there?
16:10
- Yeah.
16:11
- I mean, do we need to add more powdered sugar?
16:15
- I don't know.
16:18
- I don't remember.
16:20
- What you do is that
16:22
you don't cover that cookie completely because
16:23
it's going to spread a little.
16:25
- Unless you're Paula or Michael Drew.
16:27
- Unless you're Paula or Michael Drew.
16:31
- Then Mike wanna come back for a double dip.
16:33
- Yeah.
16:36
This is a good start.
16:39
(inaudible)
16:47
- We can always add to it to get it all thicker.
16:49
- We can, we can
16:51
- But if you did want it, I know that you used to
16:54
that it was thin enough for it to
16:58
- Yeah that's just about the right consistency.
17:01
I think, I think.
17:02
- Kind of roll down your cookie.
17:05
- Sure.
17:06
- And what are we doing with these?
17:08
- Those go on top of the cookie after you ice it.
17:10
- Okay, are we going to use the whole cherry
17:12
or cut them in half? - What we can do,
17:13
we've got a few minutes before the cookies are done,
17:17
I'm thinking cut them in half.
17:19
- Okay.
17:22
You can get you a knife, maybe one of that little nice.
17:25
- Yeah, I think so.
17:27
- Cause that cherry ain't very big.
17:29
- No.
17:33
And I personally think this makes the cookie.
17:37
Myself.
17:40
- Oh mine are so much prettier than yours.
17:42
- I doubt that very seriously, but we will see.
17:47
We'll see what the comments are too.
17:51
- Okay I believe I'll have a bite.
17:53
Who wants a bite?
17:54
Who wants a bite?
17:56
- You want a bite.
17:58
- All right now we have to let these cool y'all
18:01
and then we'll ice them.
18:03
But piggy Paula, couldn't wait that long so
18:08
I just frosted one, hot.
18:16
- Tell me if it's bad or good.
18:21
- It's everything I remember Don.
18:23
(Don chuckles)
18:24
Cause the only time we had these are at Christmas.
18:27
- Yeah. Yeah. Yeah.
18:29
I know there are people they just, they like them.
18:35
- We like them.
18:40
Does anybody else want to taste?
18:43
- I do.
18:44
- Okay.
18:45
(Don laughing)
18:47
Would the film-maker like a little taste?
18:50
- Just a little taste, thank you.
18:52
- I can't tempt Davey, he is on his special diet.
18:59
He doesn't vary.
19:00
- Now what I'm going to do is I'm going to
19:02
take one of these, and look at that.
19:05
- Now I'm going to have to eat another one,
19:07
cause I ain't have the cherry on top of mine.
19:12
Right?
19:14
- Oh Paula.
19:15
See it's dripping, but, it'll harden up.
19:23
But it's not going to be around long enough to harden up
19:28
because it's basically going between my lips.
19:30
- There you go.
19:32
Okay now remembered my half of cherry, that time.
19:40
- These are crispy.
19:41
- Mhmm.
19:43
- These are crispier than I remember,
19:45
and they're good.
19:46
- That's that wonderful restaurant commercial oven.
19:51
- It is.
19:53
- So good Don.
20:01
- That is good.
20:07
- It's worth having you around just to make these
20:09
(both laughing)
20:12
It's worth having your aggravating butt around.
20:15
- There you go.
20:17
- I love you Cause.
20:18
- I love you.
#Food & Drink
#Hobbies & Leisure