CHERRY COOKIES
Make and share this Cherry Cookies recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 25m
Yield 3 dozen cookies (or so)
Number Of Ingredients 6
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.
CHOCOLATE-COVERED CHERRY COOKIES
Inspired by the nostalgic candy, this indulgent dessert is both familiar and elegant. Almond paste fortifies the rich aroma of the cherries, while kirsch adds cherry and floral notes. High-quality candied cherries, such as Luxardo or Amarena, work best here for flavor, but you can also use cocktail maraschino or glace cherries in a pinch.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, cocoa, baking powder and salt in a bowl until evenly combined; set aside. Break the almond paste into small pieces in the bowl of a stand mixer, add the sugar and beat on low speed until the paste forms small crumbles in the sugar, about 2 minutes. Add half the butter and continue beating until the mixture starts forming large clumps and wiping the sides of the bowl. Add the remaining butter, increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Add the vanilla, egg and kirsch if using and beat until smooth. Add the dry ingredients and beat on low until the dough just comes together.
- Scoop 30 tablespoon-size portions of dough, roll into balls and divide between the prepared baking sheets, spacing them evenly apart. Press a cherry in the center of each dough ball, then refrigerate the cookies on the baking sheets for 30 minutes.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are puffed and set at the edges, 12 to 15 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.
- For the glaze: Combine the sugar, 2 tablespoons of the reserved cherry syrup and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat, add the chocolate chips and stir slowly until smooth.
- Using a teaspoon, spoon the chocolate glaze over the cherry of each cookie, letting it drip down the sides. Allow the glaze to set before serving, about 10 minutes. Store the cookies in a single layer in an airtight containers for up to 5 days.
CHEERY CHERRY COOKIES
With a tall glass of ice-cold milk, a couple of cherry cookies really hit the spot for dessert or as a snack. The coconut and bits of cherries provide a fun look and texture. -Judy Clark, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
GOOEY CHOCOLATE CHERRY COOKIES
If you like American-style cookies, you'll love these pale, chewy delights. Plus, they can be baked from frozen
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20 large cookies
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
- Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.
Nutrition Facts : Calories 186 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
CHEWY CHERRY-OATMEAL COOKIES
Cherry-oatmeal cookies are a nice twist on a classic. Serve these at your next gathering, or make a batch and slip one into your loved one's lunch bag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
- In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
- Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.
YULETIDE CHERRY COOKIES
Crispy on the outside, these eye-catching cherry-topped cookies are chewy and tender on the inside. They're a big hit whenever I take them to holiday parties or cookie exchanges! -Verna Hofer, Mitchell, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, cream cheese and sugar. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., Shape dough into 1-in. balls; roll in crushed cereal. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Immediately press a cherry half into the center of each cookie. Remove to wire racks to cool.
Nutrition Facts : Calories 72 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 69mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY CHOCOLATE CHIP COOKIES
Fresh cherry cookies made with chocolate chunks!
Provided by Madeline
Categories Dessert
Time 42m
Number Of Ingredients 11
Steps:
- Add room temperature butter, brown sugar and granulated sugar to a large mixing bowl. Mix with a hand mixer or the paddle attachment of a stand mixer. Mix until smooth and fluffy.
- Pour room temperature egg and vanilla extract into the bowl and mix again. Mix until a smooth mixture remains. Add flour, salt, baking soda, and baking powder to the mixing bowl and mix once more.
- You should be left with a smooth, thick dough. Add chopped cherries and chocolate chunks to the bowl and mix in with a spatula. Pop the bowl into the fridge to chill for 20 minutes.
- Preheat oven to 350F and line a baking sheet with parchment paper. Scoop out 2 tbsp of dough for each cookie and roll into a ball. Place on the baking sheet with space between each cookie.
- Bake at 350F for 20-22 minutes. Remove from the oven and cook on a cooling rack and enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 232 calories, Sugar 19 g, Sodium 90 mg, Fat 9.7 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 33.5 g, Fiber 1.2 g, Protein 2.8 g, Cholesterol 29.1 mg
CHERRY ICEBOX COOKIES
I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.
Provided by Barenakedchef
Categories Dessert
Time 3h15m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
- Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
- Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
- Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
- Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.
OLD FASHIONED CHRISTMAS CHERRY COOKIES
Old Fashioned Christmas Cherry Cookies are sugary, buttery, shortbread cookies, topped with royal icing and a festive candied cherry center. Not only do they look vintage, they also look really delicious, don't they!?
Provided by Lord Byron's Kitchen
Categories Dessert
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 200 kcal, Carbohydrate 25 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 92 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
MARASCHINO CHERRY COOKIES
These Maraschino Cherry Cookies are so pretty and so yummy! Chopped maraschino cherries with shortbread cookie dough and miniature chocolate chips - these little cookies are addictive!
Provided by Kelly Miller
Categories Dessert
Time 18m
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer, beat butter, powdered sugar, salt, cherry juice, almond extract, and food coloring (if using). Gradually beat in flour.
- Add in chopped cherries while mixer is on low speed. Remove bowl from mixer and fold in chocolate chips.
- Drop rounded tablespoonfuls onto parchment lined cookie sheets. Bake at 350 degrees for 8 - 10 minutes or until slightly browned on the edges.
- Transfer to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 86 kcal, Carbohydrate 8 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 58 mg, Sugar 3 g, ServingSize 1 serving
CHERRY ALMOND COOKIES RECIPE
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, add the butter, cream cheese and brown sugar and mix until everything is creamed together. Add in the egg, salt, almond extract, and vanilla extract and continue to mix until well combined.
- Slowly add the flour into the wet mixture and mix until smooth.
- Cover the bowl and chill for several hours.
- Using a small cookie scoop, scoop 1-inch balls and roll them into balls. Place the dough onto your cookie sheet and press a small well into the tops of them with your thumb.
- Grab a maraschino cherry and gently squeeze it in a paper towel, to make sure it's not wet, and place it into the well of your cookie.
- *Note - If the cherries are still wet they will leave red stains around the top of your cookies.
- Bake for about 12 minutes and cool completely on a cooling rack.
- Once all of the cookies are baked and cooled, place the white chocolate chips into a microwave safe bowl. Microwave the chocolate for 20 seconds, stir and then microwave 5-7 seconds at a time until the chocolate is all melted. Pour the melted chocolate into a baggie, snip the end just very slightly and drizzle the chocolate all over your cookies. Let the cookies sit for a few minutes so the chocolate can set.
Nutrition Facts : Calories 201 kcal, Carbohydrate 29 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 89 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
CHERRY VANILLA COOKIES
Cherry Vanilla Cookies are moist, chewy, and full of creamy vanilla and tart cherry flavor. A delicious twist on the classic chocolate chip cookie!
Provided by Echo Blickenstaff
Categories Dessert
Time 24m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Beat the butter and sugars together in a large bowl or electric mixer.
- Add almond extract and eggs. Mix well.
- Gradually mix in flour, baking soda, and salt.
- Stir in vanilla chips and dried cherries.
- Roll dough into walnut-sized balls and place on an ungreased cookie sheet.
- Bake for 9-11 minutes or until just starting to lightly brown on top.
- Makes approximately 5 dozen cookies.
Nutrition Facts : Calories 348 kcal, Carbohydrate 50 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 286 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
DOUBLE CHOCOLATE CHERRY COOKIES
Provided by Food Network
Categories dessert
Time 35m
Yield about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.
MARASCHINO CHERRY CHOCOLATE CHIP COOKIES
Thick & chewy maraschino cherry chocolate chip cookie recipe! No chilling of the dough needed! This recipe is a pinterest favorite.
Provided by Beth
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350º F.
- In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
- Add in a small amount of pink gel food coloring and mix.
- In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
- Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
- Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
- Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown.
- Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.
Nutrition Facts : Calories 144 kcal, Carbohydrate 23 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 16 mg, Sodium 64 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHERRY SNOWBALL COOKIES
What's better than shortbread cookies? Cherry Snowball Cookies with chocolate chips and maraschino cherries of course! These melt-in-your-mouth cookies are made with plenty of cherry flavor, rolled in powdered sugar, and have such an addicting rich taste yet retain just the right amount of flavorful buttery pecan crunch that they are popularly known for. We love to dip the cookies into a cup of homemade hot chocolate.
Provided by Jessica (swankyrecipes.com)
Categories Dessert
Time 32m
Number Of Ingredients 12
Steps:
- Beat butter, powdered sugar, and granulated sugar until light and fluffy; about 5 minutes.
- Mix in salt, almond extract, vanilla extract, and cherry extract (if using)
- Drain cherry juice. Chop cherries. Remove as much of the liquid as possible with paper towels. Add to bowl and mix.
- Mix in finely ground pecans.
- Slowly beat in flour, ½ cup at a time until incorporated. Anywhere from 3½-4½ cups. See tip below.TIP: Based on how much cherry juice is added to the cookie batter, the consistency of the dough may change. To fix this, simply add more flour or add a splash of milk is too much flour is added.
- Slowly mix in or stir in chocolate chips.
- Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Scoop 1½ tbsp dough and roll into a round ball. TIP: If using a cookie scoop and the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
- Place on baking sheet spaced 1-inch apart.
- Bake in oven 15-17 minutes.
- Transfer to a cooling rack and allow to cool for 5 minutes.
- Roll cookies in powdered sugar.TIP: I coat mine a second time after they have completely cooled.
- Store in an air-tight container.
Nutrition Facts : Calories 179 kcal, Carbohydrate 22 g, Protein 2 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 127 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
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