Festive Chewy Cherry Cookies Food

CHEWY CHERRY-OATMEAL COOKIES

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.

CHEWY CHERRY CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside.
• Place dried cherries in a small bowl, and cover with 1 cup boiling water to plump them; let stand 5 minutes. Drain, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add egg and vanilla extract, and beat to combine. Beat in flour, baking soda, and salt. Mix in cherries, white and milk chocolate, and pecans. Batter should be stiff.
• Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on the baking sheets. Bake until golden and just set, rotating the sheets between the oven racks halfway through baking to ensure even browning, about 15 minutes for large cookies and 12 minutes for small cookies. Transfer sheets to a wire rack to cool for about 5 minutes before transferring cookies to rack.

FESTIVE CHEWY CHERRY COOKIES

Steps:

• Cream butter and sugar together until fluffy, then blend in juice from drained cherries and extract.
• Mix in flour until combined then stir in coconut and cherries.
• Shape the dough into rolls in plastic wrap(this will be very sticky!) and place in fridge for a few hours until firm (or freeze until needed).
• Preheat oven to 380°F
• remove from fridge and slice into rounds and place on an ungreased cookie sheet and bake for about 10-12 minutes.
• I did mine convection at 360 for about 10 minutes also.
• Bake until edges are slightly brown.

CHOCOLATE CHIP CHERRY OATMEAL COOKIES

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

CHEWY CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 350°.
• Toast pecans on foil lined baking sheet for about 5-7 minutes.
• Remove nuts from oven as soon as they start to smell toasted, remove nuts from pan and set aside.
• Coarsely chop chocolate bars and set aside.
• In a large bowl, with mixer on medium speed, cream butter and brown sugar.
• Add eggs, honey, cinnamon and vanilla, mix throughly.
• Add flour, oats and baking soda, mixing together on low speed.
• Stir in cherries, nuts and chocolate with a wooden spoon.
• Drop batter by rounded tablespoons on to two ungreased baking sheets, leave at least 2 inches between each cookie (they will spread).
• Bake at 350°F for about 10 to 12 minutes.
• Do NOT over bake - cookies will be chewier if slightly underdone.
• Let cookies rest on pan for 1 minute, then transfer to wire rack to cool completely.
• Store in airtight container.

DIPPED CHERRY COOKIES

Steps:

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in cherries, 2/3 cup white chocolate and the extract until dough forms a ball. , Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining white chocolate; stir until smooth. , Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container.

CHEWY CHRISTMAS COOKIES

Steps:

• In a medium bowl, combine the golden raisins, dates, red and green candied cherries, pecans and grape juice. Set aside to soak. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, vanilla, and egg yolks until light and fluffy. Combine the flour, baking soda and baking powder; stir into the creamed mixture. Mix in the dried fruit mixture. Beat egg whites to stiff peaks; fold into the dough. Scoop cookies with a small ice cream scoop onto prepared cookie sheets. Pat down slightly.
• Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

GOOEY CHOCOLATE CHERRY COOKIES

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.

CHEWY CHOCOLATE-CHERRY COOKIES

Steps:

• Heat oven to 350°F.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs and baking soda; mix well. Gradually beat in flour until blended. Stir in remaining ingredients.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.