CHERRY ALMOND SUGAR COOKIES
These cherry almond sugar cookies are crispy around the edges and soft and chewy inside.
Provided by Ann Otis
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In a large bowl, combine the sugar, cream cheese, and melted butter until smooth.
- Add the oil and mix until combined. Add the egg and combine again.
- Add cherry juice and almond extract and mix well. Fold in the chopped cherries.
- Add the dry ingredients to the cherry mixture and stir with a rubber spatula until well combined and a soft dough forms.
- Roll the dough into balls of about 2 tablespoons each and drop, about 2 inches apart, on a baking sheet line with a baking mat or parchment. (The dough will be very soft).
- Bake for 12-15 minutes, until edges have started to brown and look set.
- Cool the cookies on the baking sheet for 5-10 minutes and move to a cooling rack to cool completely.
Nutrition Facts : Calories 154 kcal, Carbohydrate 21 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 82 mg, Sugar 12 g, ServingSize 1 serving
CHOCOLATE-CHERRY DROP COOKIES
Stir dried cherries into chocolate dough with chocolate chunks.
Provided by Food Network Kitchen
Time 1h30m
Yield about 2 dozen
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment.
- Whisk the flour, cocoa and salt together in a medium bowl. Put the butter, unsweetened and semisweet chocolates in a large microwave-safe bowl. Microwave in 30 second increments, stirring until melted, 3 to 4 minutes.
- Stir the granulated and light brown sugars into the chocolate mixture until blended and then add the milk, vanilla and eggs and beat vigorously with a wooden spoon or spatula until thick and glossy. Add the flour mixture and stir until just combined. Stir in chocolate chunks and dried cherries.
- Drop the batter in heaping tablespoons onto the prepared baking sheets, about 2-inches apart. Bake until the cookies are set on the edges but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through the baking time. Cool on the baking sheets on a wire rack for 5 minutes, then transfer to the wire rack to cool completely.
CHERRY DROPS
These colorful cookies will add that festive touch to any cookie platter this holiday season. The recipe for Cherry Drops is so easy, you'll want to make these all year long!
Provided by Ginsburg Enterprises
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, beat butter until creamy. Add gelatin and sugar and beat until well mixed. Beat in egg and vanilla. Gradually add flour and baking powder; mix well.
- Shape dough into 1-inch balls and place on baking sheets. Flatten with bottom of glass, and make an indentation in center of each cookie with your thumb. Place a cherry in indentation and sprinkle with sugar crystals.
- Bake 8 to 10 minutes, or until edges are lightly browned. Cool 5 minutes, then remove to a wire rack to cool completely.
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.
FROSTED CHERRY DROP COOKIES RECIPE - (4.5/5)
Provided by sankey007
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, combine cake mix, sour cream, 3 tablespoons cherry juice, almond and egg; stir until well blended. Fold in chopped cherries. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 minutes or until edges are light brown. Let cool completely before you add frosting. In small bowl, combine all frosting ingredients, except maraschino cherries, adding enough milk for spreading consistency. Frost cooled cookies. Top with cherry piece
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.
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.
CHOCOLATE CHERRY COOKIES
A hidden cherry under the chocolate makes a sweet surprise when you bite into these wonderful chocolate cookies.
Provided by Karen From Colorado
Categories Dessert
Time 55m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Combine flour and cocoa; set aside.
- Beat butter in a med bowl on med speed until softened.
- Add sugar, baking soda, baking powder and salt.
- Beat until well mixed.
- Beat in egg and vanilla, scraping the side of the bowl.
- Gradually beat in flour mixture.
- Shape dough into 1-inch balls.
- Place 2-inches apart on an ungreased cooking sheet.
- Press down the centers with your thumb.
- Drain cherries, reserving juice.
- Place a cherry in the center of each cookie in the depression you made with your thumb.
- Combine chocolate pieces and condensed milk in a small saucepan.
- Cook and stir over low heat until the chocolate is melted.
- Stir in 4 teaspoons of the reserved cherry juice.
- Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
- If the frosting is too thick, thin with additional cherry juice.
- Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
- Cool on cookie sheet for 1 minute.
- Transfer to a wire rack to finish cooling.
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.
CHERRY DROP COOKIES
Make and share this Cherry Drop Cookies recipe from Food.com.
Provided by Dienia B.
Categories Drop Cookies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- cream butter and sugar
- add chocolate
- add egg
- add vanilla
- add dry ingredients
- add chopped cherries
- drop by teaspoon
- bake 350 10 minutes or until browned.
Nutrition Facts : Calories 421, Fat 21.4, SaturatedFat 13.1, Cholesterol 75.9, Sodium 325.2, Carbohydrate 56.2, Fiber 2.3, Sugar 33.6, Protein 5.1
CHERRY DROP COOKIES RECIPE - (4/5)
Provided by AnnSmith
Number Of Ingredients 15
Steps:
- Cream butter and cream cheese; add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flavorings. Combine flours, baking powder, soda and salt in a medium mixing bowl. Gradually add to creamed mixture. Stir in chocolate chips, chopped cherries and pecans. Drop dough by heaping tablespoons 2" apart onto ungreased cookie sheets. Top with half cherry. Bake at 375 F. for 12 min. Remove to wire racks to cool.
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