Cherry Cookies

December 26, 2012 by Michelle

It may be past Christmas now, but that doesn’t mean that the time for cookies is over.  I hope I’m not the only one who makes them year ’round!  For the cookie swap this year, I shared already my apricot crescent cookies that were so much fun.  The other cookie I made this time was a cherry cookie.

I wasn’t very inspired by anything this year, at least not until Mister Man suggested that I make cherry cookies.  Suddenly, I remembered my favorite cookie from a child.  I have no idea what it’s called, but it’s the one that came in a blue round tin with all sorts of other cookies.  It was a round cookie buttery cookie with almost a scallop design.  And a cherry in the center.  I ate around that cherry every single time and then popped the best part in my mouth.  I decided to make a takeoff of that for the cookie swap, using a sugar cookie type base and this time spreading out the love of the cherries so that every bite was equally yummy.

And they were.

Plated Cherry CookiesCherry Cookies

Ingredients:

1 c butter, softened

1 c sugar

1 egg

1 t vanilla bean paste (or extract but oh is the paste yummy!)

1 t baking powder

1/2 t salt

2 3/4 c flour

1 jar maraschino cherries (16 oz)

Directions:

Drain and rinse the maraschino cherries.  Finely chop the entire jar into nice bite size pieces.

Maraschino cherries for cherry cookies

Beat together the butter and sugar until light and fluffy.  Add the egg and vanilla, again beating well.

Add the baking powder and salt and mix until combined.  Add the flour and stir until just mixed.  The dough will be thick and crumby.  That’s fine.

Cherry Cookie Dough ready to stir

Add the cherries and stir just until distributed within the dough.

Dough for cherry cookies is thick and crumbly

Turn the dough out onto two pieces of plastic wrap.   Form a log with each half, wrapped in plastic wrap.  Try to get it round, as you’ll be slicing your cookies from here, and they retain their shape fairly well.  For the same reason, you want your log to be the same diameter throughout.  If one log is longer than the other, however, that is not an issue.  Trust me, I speak from experience.

Cherry cookie dough logs

Make sure the plastic wrap is sealing the dough inside well so that it doesn’t dry out.  Chill the dough for at least two hours and up to overnight.0

Preheat your oven to 400 degrees.

Remove the plastic wrap, and slice the dough into 1/4 inch slices.  Place on cookie sheets that have sil pats, parchment paper or are lightly greased. Keep the dough that is not baking in the fridge so that it stays cold.  These cookies do not spread a ton, so you can place them closer together than you can many other cookies.  They puff up instead, which I like.

Slice cookies 1/4 inch thick

Bake at 400 degrees for 8 to 10 minutes, until they’re just starting to turn a beautiful golden brown.  Let cool for a couple minutes on the cookie sheet, then remove to cool completely on a wire rack.  These will keep in a sealed container for several days.

Cherry cookies ready to eat

Cherry Cookies
 
Recipe type: dessert
Serves: 48
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 c butter, softened
  • 1 c sugar
  • 1 egg
  • 1 t vanilla bean paste (or extract but oh is the paste yummy!)
  • 1 t baking powder
  • ½ t salt
  • 2¾ c flour
  • 1 jar maraschino cherries (16 oz)
Instructions
  1. Drain and rinse the maraschino cherries. Finely chop the entire jar into nice bite size pieces.
  2. Beat together the butter and sugar until light and fluffy. Add the egg and vanilla, again beating well.
  3. Add the baking powder and salt and mix until combined. Add the flour and stir until just mixed. The dough will be thick and crumby. That's fine.
  4. Add the cherries and stir just until distributed within the dough.
  5. Turn the dough out onto two pieces of plastic wrap. Form a log with each half, wrapped in plastic wrap. Try to get it round, as you'll be slicing your cookies from here, and they retain their shape fairly well. For the same reason, you want your log to be the same diameter throughout. If one log is longer than the other, however, that is not an issue. Trust me, I speak from experience.
  6. Make sure the plastic wrap is sealing the dough inside well so that it doesn't dry out. Chill the dough for at least two hours and up to overnight.0
  7. Preheat your oven to 400 degrees.
  8. Remove the plastic wrap, and slice the dough into ¼ inch slices. Place on cookie sheets that have sil pats, parchment paper or are lightly greased. Keep the dough that is not baking in the fridge so that it stays cold. These cookies do not spread a ton, so you can place them closer together than you can many other cookies. They puff up instead, which I like.
  9. Bake at 400 degrees for 8 to 10 minutes, until they're just starting to turn a beautiful golden brown. Let cool for a couple minutes on the cookie sheet, then remove to cool completely on a wire rack. These will keep in a sealed container for several days.

 

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    Comments

  • Tara R.


    Mister Man had a great idea. These cookies sound wonderful. I wonder if fresh cherries would work too.

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