Cheery Cherry Christmas Cookies Food

OLD FASHIONED CHRISTMAS CHERRY COOKIES

Steps:

• In the bowl of a stand mixer, cream together the butter and the sugar on medium speed until light and fluffy.
• Add the vanilla and incorporate into the butter and sugar mixture.
• Add the flour and cornstarch. On low speed, mix into the butter and sugar until well incorporated.
• Divide the dough into two portions, wrap each portion completely in plastic wrap and store in the fridge for 2 hours.
• When ready to bake, remove dough from fridge and let sit at room temperature for a few minutes. Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone liner. Set aside.
• Roll one portion of the dough to 1/4 inch thick on a lightly floured surface. Use a cookie cutter to cut out the cookies. Transfer to the prepared baking sheet, leaving 2 inches of space between each cookie.
• Bake for 15 minutes. Remove from oven and let sit for 2 minutes before transferring to a wire cooling rack to finish cooling.
• Once the cookie is completely cooled, whisk together the icing ingredients and set aside.
• Line the cookies up on the cooling rack so that they are evenly spaced. Place a layer of paper towels under the cooling rack for easy clean up. (This will catch the icing if any drips over the side.)
• Transfer the prepared icing to a Ziploc bag. Cut a small hole in one lower corner with scissors. Drizzle the cookies with the icing.
• Top the cookies with the halved glace cherries.
• Allow the iced cookies to sit undisturbed for one hour. This will allow the icing to harden.
• Cookies can be stacked. Store in a food-safe container. Can be frozen up to 3 months.

CHEERY CHERRY COOKIES

Steps:

• In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.

CHERRY CHRISTMAS COOKIES - AN OLD FASHIONED SLICE AND BAKE RECIPE

Steps:

• Preheat the oven to 325°F (165°C). You may need to set the temperature a bit lower for a fan or convection oven.
• Cream butter and sugar in an electric mixer.
• Add the egg and either the vanilla or almond extract to the butter and sugar mixture.
• Beat until the mixture is light and fluffy.
• Gradually add the flour, beating in slowly a bit at a time..
• Remove the bowl from the electric mixer and fold in the cherry halves and chopped pecans using a wooden spoon.
• Put the dough in the fridge for an hour.
• Shape the dough into 3 rolls, each about 9 to 10 inches long.
• Wrap the dough rolls in cling film (plastic wrap) and either refrigerate for up to 3 days, or place the rolls in freezer bags and freeze for up to 2 months.
• When ready to bake, remove the rolls from the fridge or freezer and allow to warm up a little.
• Gently roll the wrapped rolls on a flat surface to ensure they are round and don't have a flat edge where they have been sitting.
• Cut the chilled or frozen rolls in ⅛ inch slices.
• Bake on ungreased baking sheets for 10 - 12 minutes until the edges of the cookies are beginning to turn golden.
• Allow to cool for 5 minutes on the cookie sheets before removing to wire racks to cool completely.

CHEERY CHERRY CHRISTMAS COOKIES

Steps:

• 1. Beat butter & sugar for about 3 minutes with an electric mixer, or until fluffy. Add egg and vanilla and beat 1 minute more.
• 2. Mix dry ingredients in a bowl. Add gradually to the butter mixture, making sure not to beat too much and stir in cherries by hand.
• 3. Divide the dough into thirds; roll each into a log. Cover in waxed paper or parchment paper, then plastic wrap. Chill overnight or freeze until ready to use, for up to a month (be sure to thaw out if frozen).
• 4. When ready to bake, preheat oven to 375 degrees. Slice into ¼" slices and bake 375 10 minutes, until barely brown. Store wrapped in refrigerator or freeze until ready to thaw and slice.

CHERRY CARDAMOM COOKIES

Steps:

• Heat oven to 350 F.
• Toss chopped cherries and 2 Tbsp flour: set aside.
• Beat butter, sugar and cream cheese in large bowl with electric mixer on medium speed until fluffy.
• Beat in egg, buttermilk and vanilla.
• Beat in 2 1/3 cups flour, the cardamom, baking powder and baking soda on low speed just until flour is moistened.
• Stir in cherries (Dough may be streaked with pink).
• Shape dough into 1 inch balls and place 1 1/2 inches apart on ungreased cookie sheet.
• Bake 12 to 14 min or until bottoms are light golden.
• Remove from cookie sheet to wire rack;cool.
• Sprinkle with powdered sugar.

CHERRY CHRISTMAS SLICES

Steps:

• Cream butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill 1 hour. , Shape dough into three 10-in.-long logs; wrap securely and place in a freezer bag. Freeze until ready to bake, or up to 2 months., To bake, cut frozen logs into 1/8-in. slices, and place on ungreased baking sheets. Bake at 325° until edges are golden brown, 10-12 minutes. Cool on wire racks.

CHRISTMAS CHOCOLATE CHERRY COOKIES

Steps:

• Cream shortening and sugar in large bowl with electric mixer until well blended.
• Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes.
• Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries.
• Drop dough by spoonfuls onto greased cookie sheets.
• Bake at 350° for 12-15 minutes or until lightly browned around edges.

CHERRY COOKIES

Steps:

• Pre heat oven to 375 and grease well cookie sheets.
• Combine butter, sugar, vanilla, salt and flour.
• Will be stiff.
• Stir in chopped cherries.
• Form into balls and place on sheets 2 inches apart.
• Bake for 15 minutes, DO NOT LET BROWN.