AMISH CHERRY COOKIES
Make and share this Amish Cherry Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 40m
Yield 3 dozen
Number Of Ingredients 14
Steps:
- Sift together flour,baking powder,soda and salt.
- Combine the shortening and sugar then blend in the eggs.
- Add to this mixture the milk,almond extract and vanilla.
- Blend i the sifted dry ingredients and mix well.
- Add the pecans,cherries and dates,and mix it well again.
- Shape the dough into balls,using 1 level tablespoon per cookie.
- Crush the cornflakes and roll each ball of dough in them.
- Place the balls on greased cookie sheet and top ech one with 1/4 cherries.
- Bake at 375 until done,about 20 minutes.
Nutrition Facts : Calories 1618.7, Fat 82.3, SaturatedFat 16.5, Cholesterol 142.4, Sodium 942, Carbohydrate 209.5, Fiber 11.3, Sugar 109, Protein 20.5
VANILLA CHIP CHERRY COOKIES
Make and share this Vanilla Chip Cherry Cookies recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. beat in almond extract. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in chips and cherries.
- Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets. bake at 350* for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 125.2, Fat 6, SaturatedFat 3.7, Cholesterol 19.8, Sodium 87.7, Carbohydrate 17, Fiber 0.3, Sugar 12.3, Protein 1.3
CHERRY FLIP COOKIES
Make and share this Cherry Flip Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- drain cherries on paper towels.reserve juice.
- mix all ingredients except cherries --
- pinch off a piece of dough enough to cover a cherry and roll up around cherry --
- place on ungreased cookie sheet.
- bake at 325* for 25 minutes or barely golden.
- when cool.dip in maraschino cherry icing.
- to prepare MARASCHINO CHERRY ICING:.
- combine powdered sugar and 1/2 cup reserved cherry juice -- .
Nutrition Facts : Calories 1583.6, Fat 98, SaturatedFat 60.1, Cholesterol 428.5, Sodium 1115.8, Carbohydrate 161.8, Fiber 6.1, Sugar 63, Protein 16.8
CHERRY WINK COOKIES
My husband was at a client's house and she served these to him. He loved them and asked her for the recipe so I could make them. Neither of us like dates or cherries, but we love these cookies.
Provided by CookingONTheSide
Categories Dessert
Time 40m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, sift together flour, baking powder, baking soda and salt.
- In a large mixing bowl, cream together the shortening and granulated sugar.
- Blend in the eggs, one at a time, until well combined.
- Add the milk and vanilla.
- Gradually add the flour mixture and mix well.
- Carefully add the chopped dates, nuts and 1/3 cup cherries and mix well.
- Chill dough for about 1 hour so it is easier to roll into balls.
- Shape dough into small balls using a level tablespoon for each cookie.
- Roll each ball into the crushed cornflakes.
- Place on greased baking sheet or parchment-lined baking sheet.
- Top each cookie with 1/4 of a cherry, if desired.
- Bake at 375 degrees for 10-12 minutes.
- Enjoy!
BLACK FOREST CHOCOLATE CHIP & CHERRY COOKIES
An excellent cookie for chocolate and cherry lovers alike. As you may know, the appellation 'Black Forest' does in fact refer to a forest of that name found in Germany, where the Black Forest Gateau was believed to have originated. Since then chefs have used their imagination to apply the combination of chocolate and tart cherries, customarily soaked in Kirschwasser (also credited to that region, where tart morello cherries grow) to a number of different desserts and delicacies. That being said, this delicious cookie is very adaptable to suit different tastes. It can be made without the chocolate (just add an extra 1/2 cup or so of cherries), extra chocolatey (add 2/3 cup unsw cocoa powder to the batter with the flour), kid friendly (soak the cherries in juice or a simply syrup), or easily halved. These cookies are very moist and chewy, which I love, but if you prefer crunchier cookies you may want to use a different batter base. This recipe is adapted from Dede Wilson's "Chocolate Chip Cookies". Cook time includes chill time. Cheers!
Provided by Oenophilly
Categories Drop Cookies
Time 2h12m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 12
Steps:
- Microwave the cherries and Kirsch on high for about a minute. Let them sit for 15 minutes to plump the cherries and cool down.
- Whisk flour, baking soda, and salt together in a medium bowl.
- In a large bowl with an electric mixer on medium-high, beat (using the flat paddle attachment) butter until creamy, about 2 minutes.
- Add sugars gradually, beating until light and fluffly, about 3 minutes. Scrape down the bowl as needed.
- Beat in extracts and then eggs.
- Turn the mixer down to low and add the flour in three increments, scraping down the bowl frequently. Do not overmix - I usually turn off the mixer and hand mix the last remains.
- Stir in the chocolate chunks, the cooled cherries, and up to 1 tbsp of the kirsch (discard, or drink, the rest!).
- Cover the bowl and chill for at least 2 hours
- Preheat the oven to 375°F Line two cookie sheets with parchment paper or grease them.
- Drop chilled dough by rounded tablespoon at 2 inch intervals (they spread out a good bit) onto the sheets.
- Bake for about 12 minutes (give or take based on your 'chewiness' preference), or until the edges and tops turn golden brown. Remove from the oven, cool for several minutes, and enjoy!
Nutrition Facts : Calories 126.4, Fat 8.1, SaturatedFat 5, Cholesterol 17.2, Sodium 78.2, Carbohydrate 14.3, Fiber 1.6, Sugar 6.8, Protein 2.1
AMISH BLACK CHERRY COOKIES
yes, this recipe for cookies has mild cheddar cheese in it..it adds something a little extra to the texture and flavor..
Provided by grandma2969
Categories Bar Cookie
Time 40m
Yield 32 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- note* to toast walnuts, bake them in a shallow pan at 375.
- In a medium mixing bowl, whisk together flour, baking powder, salt and the sugars. With a pastry blender, cut in the butter until mixture resembles crumbs.
- Add the cheeseand toss to combine.
- Remove 3/4 cup of the mixture and set aside.
- Press the remaining mixture evenly into the bottom of a greased 8" square baking pan. Spread the jam evenly over the crust. Sprinkle the nuts over the jam and top with the reserved crumb mixture, pressing the crumbs gently into the jam.
- Bake for 25-30 minutes, or until golden. Cool completely, in the pan then cut into 1x2" squares.
- Cover with plastic wrap and store in the refrigerator.
Nutrition Facts : Calories 105.5, Fat 5.3, SaturatedFat 2.7, Cholesterol 11.3, Sodium 75.5, Carbohydrate 12.9, Fiber 0.4, Sugar 6.2, Protein 1.8
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