Today’s Christmas cookie recipe comes all the way from Germany….or at least it did at one point. I got the recipe from my grandma, who got the recipe from her mother-in-law, so at some point it was over in Germany. If you Google Harlequin Dippers, you’ll find the recipe classified as a “Vintage Cookie” but they’ve always been my favorite for the simple reason that they don’t contain eggs….which means the raw dough doesn’t contain eggs….which means nom nom nom get in my belly cookie dough!
Anyways, this is a simple cookie dough recipe, and the last part of dipping them in chocolate and nuts is great for kids to help with. Plus, they stand out on cookie platters for their uniqueness!
- 2 cups butter, softened
- 2 cups powdered sugar (NOT GRANULATED!!)
- 4 teaspoons vanilla extract
- 4 cups flour
- 2 cups uncooked quick oats
- 2 cups semi-sweet chocolate chips
- 2 tsp vegetable oil
- 2 cups finely chopped pecans
- Beat butter, sugar, and vanilla with a mixer until creamy. Add flour and oats. Mix until the dough comes together into a ball and pulls away from the side of the mixing bowl.
- Roll dough into 1 inch balls and place on parchment lined cookie sheets. (These cookies don’t spread much, so you don’t need a ton of room between them).
- Bake at 325 degrees for 25 minutes (yes, it’s a long, low-temp bake)
- To melt the chocolate, add oil to chocolate chips and slowly melt in microwave checking frequently so it doesn’t burn.
- When cookies have cooled, dip tops into chocolate and then pecans.