CHERRY-FILLED CUTOUTS
Mom has been making this cookie since 1953. They will freeze for over two months and still taste great! -Beth Neels, Ontario, NY
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate 4 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Using floured 2-3/4-in. and 3-in. cookie cutters, cut an equal number of circles in each size. Using a floured 1-in. cookie cutter, cut out centers from larger circles., For filling, mix preserves and almonds. Place solid circles 1-1/2 in. apart on parchment-lined baking sheets. Spoon 2 teaspoons filling on center of each. Top with cutout circles., Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 240 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 170mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY-FILLED COOKIES
This luscious cherry filling peeking out of these rounds is just a hint of how scrumptious they are. Using a doughnut cutter to shape each cookie top really speeds up the process.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream shortening and sugars. Add eggs, buttermilk and vanilla; mix well. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm. , Divide dough in half. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 2-3/4-in. round cutter. Place half of the circles 2 in. apart on greased baking sheets; top each with a heaping teaspoon of pie filling. Cut holes in the center of remaining circles with a 1-in. round cutter; place over filled circles. Seal edges. , Bake at 375° for 10 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 253 calories, Fat 6g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 122mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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 CREAM CHEESE COOKIES
A rich unique cookie that has the cream cheese and cherries baked right in. This recipe produces a soft and delicate cookie. You may top them with a Cherry half Before baking or you can drizzle a glaze over them or eat them just as they are!
Provided by MTpockets
Categories Drop Cookies
Time 30m
Yield 2-3 Dozen
Number Of Ingredients 9
Steps:
- Preheat Oven to 375'.
- In a large bowl, cream together butter and cream cheese until fluffy.
- Stir in Remaining Ingredients. (dough will be a bit stiff).
- Drop by rounded tablespoonsful about 1 inch apart onto ungreased cookie sheet.
- Bake about 8-10 minutes. Watch them closely and don't let them get too brown.
- Remove to wire rack to cool.
- Yield is approximate.
Nutrition Facts : Calories 1903.2, Fat 110.4, SaturatedFat 67.5, Cholesterol 383.9, Sodium 2197.4, Carbohydrate 209.7, Fiber 3.8, Sugar 102.1, Protein 21.2
CHOCOLATE CHERRY SANDWICH COOKIES
Time 17m
Number Of Ingredients 19
Steps:
- Soft Chocolate Cookies: ---------------------------------- Preheat oven to 350*F. Line two cookie sheets with parchment paper, silicone baking mats or non stick foil. Using a stand mixer, cream together butter and both sugars. Mix in egg and vanilla and mix until smooth and creamy. Add salt, baking soda and cocoa powder, mix until combined. Add flour and mix until dough comes together. Using a small cookie scoop, scoop balls of dough onto cookie sheets. If you don't own a cookie scoop, scoop approximately 1 Tablespoon sized balls onto cookie sheet. You should get about 40 cookies, making a total of 20 sandwiches. Bake for 5-6 minutes. These cookies are dark so you wont be able to "see when they start to darken". Do a test batch (3 cookies) to determine if 5 minutes is long enough or if 6 is needed {each oven will be different}. You'd rather have underdone cookies than overdone hard crunchy cookies - promise! Once done, let cool 2 minutes before transferring to a wire cooling rack. Once they are completely cool, you can fill them. ---------------------------------- Cherry Cream Filling: ---------------------------------- In a large mixing bowl beat the butter until smooth. Add 1 cup powdered sugar and mix well. Add cherry juice and mix. Add last 1 cup of powdered sugar and mix well. Add vanilla and beat until combined. With spatula, fold in the cherries and add more powdered sugar or cherry juice as needed to reach desired frosting consistency and flavor. {Should be thick} Place a spoon full of frosting on bottom of 1 cookie. Place bottom of a second cookie on top of frosting to create a sandwich. Do this for all cookies. Eat immediately or store in an air tight container up to 5 days.
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