I baked Mocha Pecan Cookies with Cherries for my holiday cookie contest 2022! Inspired by my MIL’s ribbon cookies, these were crispy, thin, buttery and delicious! They go great with coffee, and the cherries make them look like stained glass windows. Very pretty!
Try my fruity cherry chippers if you love candied cherries, or Ascanio’s Chocolate Chip Cherry Brown-Butter Cookies.
Previous Holiday Cookie Recipe Winners
The 2021 Winner – Brenda’s – Nana’s Raspberry Tarts
Holiday Cookie Contest 2020 Winner – Candice’s – Soft & Chewy Rum Crinkle Cookies
Mocha Pecan Cookies with Cherries
I originally posted a quick version of this mocha pecan recipe in the 2020 Cookie Contest. I finally got around to writing up a full recipe for these Mocha Pecan Cookies with Cherries. These cookies were inspired by my MIL’s Neapolitan ribbon cookie recipe.
I’m not sure what I’m baking up for the contest this year, maybe it’ll be a no-bake cookie. Maybe I’ll enter my chocolate wine balls, do balls count as cookies or candy?
How to make Mocha Pecan Cookies with Cherries
Mocha Pecan Cookies with Cherries
Equipment
- loaf pan to form the cookies
- cookie sheet I used two large sheets
- standing mixer Hand mixer will work, but a standing mixer is much easier
- parchment paper not necessary but helpful
- plastic wrap parchment would work in a pinch
- food scale optional
Ingredients
- 1 cup butter salted – Room Temperature
- 1¼ cup sugar white sugar
- 1 egg
- 1½ tsp vanilla extract
- 2½ cups flour all purpose flour
- 1½ tsp baking powder
- ⅛ tsp salt just a small pinch if using salted butter
Cherry Layer
- ⅓ cup candied cherries chopped
- 1 tbsp AP flour
Pecan Layer
- ½ cup pecans chopped very finely
Mocha Layer
- 1½ tbsp cocoa powder
- 2 tbsp dark chocolate chips or milk chocolate
- 2½ tsp espresso powder instant coffee powder
Instructions
Prepare the Dough
- Cream the butter and sugar until fluffy.
- Add in the egg and vanilla and mix well.
- Sift together flour, baking powder and salt and mix slowly into the wet mixture, about a third at a time.
- Split the dough into three even balls. (I use a food scale)
Create the 3 Flavors of Dough
- Melt the chocolate in ten second increments in the microwave just until it stirs smooth. Stir in espresso powder.
- Stir the chocolate espresso into a ball of dough.
- Stir the pecans into a ball of dough.
- Stir the chopped cherries into a ball of dough.
Prepare the Loaf Pan
- Line a loaf pan with plastic wrap.
- Using your hands, roll/press the doughs separately into 3 long flat logs roughly as long and wide as the loaf pan.
- Layer and press the dough in the loaf pan and tightly wrap it in plastic wrap. Let it chill in the refrigerator for about an hour. *or freeze the dough.
- Line your cookie sheets with parchment paper.
- Remove the dough from the loaf pan and set it onto a cutting surface.
- Slice the dough in half lengthwise so you have two long pieces.
- Slice with a very sharp knife (non-serrated) into very thin slices, about ⅛ inch thin.
- Bake at 375° F for 8-12 minutes. They are finished when they are barely starting to brown.
- *Let them sit on the tray for at least one minute or until firm before moving them to a cooling rack. Once they are cooled completely they are ready to serve.
Notes
Nutrition
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Holiday Cookies from past years links below:
Holiday Cookie Contest Winner 2022
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