Maraschino Cherry Icing Food

MARASCHINO CHERRY ICING

Steps:

• Combine cherry juice and water together.
• Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
• Mix together at a medium speed.
• Slowly add 1/4 cup of juice mixture.
• While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).
• Remove bowl from mixer and scrape paddle.
• Gently fold in the well drained cherries.
• Gently fold in the Cool Whip.
• Place in a glass container with a tight fitting lid.
• Refrigerate. Will keep approximately 1 week.
• *Be sure to drain the cherries well after they are chopped or you may notice the cherries "seep" a little juice into the icing.
• I do not add all of the juice mixture when I make this icing.
• I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
• Enjoy!

MARASCHINO CHERRY POUND CAKE

Steps:

• In a large bowl, cream the shortening and the white sugar together until fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add the flavoring.
• In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.
• Pour batter into a greased tube pan, and bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
• To Make the Frosting: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the confectioners' sugar. Stir in the 1/4 cup cherries and coconut. Frost cake when cool.

MARASCHINO CHERRY BARS

Steps:

• 1. Preheat oven to 350 degrees. Mix flour, sugar, and butter until crumbly. Press into 9 x 13 pan. Bake for 20 minutes.
• 2. Blend eggs, brown sugar, salt, baking powder, and vanilla. Stir in chopped cherries and nuts. Put on top of crust. Bake 25 minutes. Let cool.
• 3. Frosting: Combine the 1 tablespoon soft butter 1 cup powdered sugar Add the saved cherry juice a little at a time until you get the right consistency to drizzle the frosting over the cooled bars.

MARASCHINO CHERRY BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, butter, and confectioners' sugar in a large bowl. Beat with an electric mixer until creamy and smooth, about 10 minutes. Drop teaspoonfuls of cookie dough onto rimmed baking sheets. Decorate cookies with maraschino cherry pieces.
• Bake in the preheated oven until bottoms are lightly browned, 15 to 18 minutes. Transfer to wire racks to cool completely.

MARASCHINO CHERRY ALMOND COOKIES

Steps:

• Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
• Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
• Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
• Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes.
• To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.