Frosted Cherry Drop Cookies Recipe 455 Food

CHERRY DROPS

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.

CHERRY DROP COOKIES

Steps:

• Beat the butter, egg yolks and brown sugar until creamy. Add vanilla and beat again. Remove beater and get a spoon to mix the rest of the way. Alternate adding flour, nuts and candied cherries.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake at 350F for 12-13 minutes. These cookies will brown very fast due to the butter content. You should remove them when the bottoms are just starting to turn brown.

FROSTED CHERRY DROP COOKIES RECIPE - (4.5/5)

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

CHOCOLATE-CHERRY DROP COOKIES

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.

LANNETTE'S FROSTED CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 375°F.
• Cream butter and sugar; add eggs and vanilla; beat well.
• Add cocoa, then sour cream; beat till well blended.
• Sift remaining dry ingredients together, then add to creamed mixture.
• Drop from rounded teaspoonfuls onto greased baking sheets.
• Bake cookies 8 to 10 minutes. Frost while still hot.
• For frosting, combine all ingredients, and beat well. Start with 2-1/2 cups of the powdered sugar, and add more if needed. Frosting should be slightly thin.

CHOCOLATE CHERRY DROP COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, stir together hot cocoa mix and water.
• Add the flour, cocoa powder, cinnamon, and salt.
• In a separate bowl, add butter, sugar and egg.
• Combine thoroughly, and add this mixture to the dry ingredients.
• Beat on high until thoroughly combined.
• Drop by heaping teaspoonfuls onto a lightly greased cookie sheet about 2-inch apart.
• Press a cherry into each cookie.
• Bake in oven for 12-14 minutes.
• Cookies may seem soft when taken out, but they will firm up as they cool.

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.

CHUNKY DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in pretzels, peanuts, chocolate chunks and raisins. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 10-14 minutes. Cool 2 minutes before removing to wire racks.

CHERRY BALL COOKIES (FROSTED)

Steps:

• Mix together - butter, sugar & vanilla.
• Add flour & salt (will be fairly dry/crumbly, if too dry to wrap around a cherry add a tbsp of cream/milk).
• Mold by tbsp fully around cherry.
• Place on un-greased cookie sheet about 1" apart.
• Bake at 350* for 12-15 minutes until set, but not brown.
• Icing: Mix together 1 Celsius powdered sugar, 1 1/2 tablespoons milk (I like to use leftover cherry juice instead of milk), 1 teaspoons vanilla (add cocoa if desired).
• Dip in frosting mix & set on waxed paper to harden.

FROSTED CHERRY DROPS

Steps:

• Preheat oven to 350 degrees.
• In large bowl, combine all ingredients EXCEPT cherries; stir until well blended.
• Fold in cherries.
• Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake at 350 degrees for 8 to 12 minutes or until edges are light golden brown.
• Cool for 1 minute; remove from cookie sheets.
• Cool completely.
• FROSTING:.
• In small bowl, combine all frosting ingredients EXCEPT cherries, adding enough half-and-half for desired spreading consistency.
• Frost cooled cookies; top each with one-fourth maraschino cherry.