Amish Cherry Cookies Food

CHERRY ALMOND AMISH SUGAR COOKIES

Steps:

• As noted above, drain the maraschino cherries, reserving the juice (!), finely mince the cherries, and then pat/squeeze VERY dry. Set aside.
• In a large mixing bowl, beat the butter, oil, and sugars until combined.
• Beat in eggs, almond extract, cherry extract, and minced cherries.
• In a large bowl, whisk together flour, baking soda, and cream of tartar.
• Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
• Line baking sheets with parchment paper or silicone baking mats.
• Drop dough by teaspoonfuls onto baking sheets.
• Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
• Remove to wire racks to cool.
• Whisk together butter, maraschino cherry juice, and extracts.
• Stir in 4 cups powdered sugar, mixing until smooth.
• Add additional maraschino cherry juice or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable.
• Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if desired, and allow to set.

AMISH SUGAR COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture., Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

AMISH BLACK CHERRY COOKIES

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.

AMISH CHERRY COOKIES

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.

AMISH RAISIN COOKIES

Steps:

• In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in raisins with liquid. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until the surface cracks. Remove to wire racks to cool.