Cheery Cherry Christmas Cookies Recipes

OLD FASHIONED CHRISTMAS CHERRY COOKIES

Steps:

• In the bowl of a stand mixer, cream together the butter and the sugar on medium speed until light and fluffy.
• Add the vanilla and incorporate into the butter and sugar mixture.
• Add the flour and cornstarch. On low speed, mix into the butter and sugar until well incorporated.
• Divide the dough into two portions, wrap each portion completely in plastic wrap and store in the fridge for 2 hours.
• When ready to bake, remove dough from fridge and let sit at room temperature for a few minutes. Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone liner. Set aside.
• Roll one portion of the dough to 1/4 inch thick on a lightly floured surface. Use a cookie cutter to cut out the cookies. Transfer to the prepared baking sheet, leaving 2 inches of space between each cookie.
• Bake for 15 minutes. Remove from oven and let sit for 2 minutes before transferring to a wire cooling rack to finish cooling.
• Once the cookie is completely cooled, whisk together the icing ingredients and set aside.
• Line the cookies up on the cooling rack so that they are evenly spaced. Place a layer of paper towels under the cooling rack for easy clean up. (This will catch the icing if any drips over the side.)
• Transfer the prepared icing to a Ziploc bag. Cut a small hole in one lower corner with scissors. Drizzle the cookies with the icing.
• Top the cookies with the halved glace cherries.
• Allow the iced cookies to sit undisturbed for one hour. This will allow the icing to harden.
• Cookies can be stacked. Store in a food-safe container. Can be frozen up to 3 months.

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.

CHERRY SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy; gradually add flour and mix well. , Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 in. apart on ungreased baking sheets., Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

CHERRY ICEBOX COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. , Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.

CHERRY KISS COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries., Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets. , Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

CHEERY CHERRY CHRISTMAS COOKIES

Steps:

• 1. Beat butter & sugar for about 3 minutes with an electric mixer, or until fluffy. Add egg and vanilla and beat 1 minute more.
• 2. Mix dry ingredients in a bowl. Add gradually to the butter mixture, making sure not to beat too much and stir in cherries by hand.
• 3. Divide the dough into thirds; roll each into a log. Cover in waxed paper or parchment paper, then plastic wrap. Chill overnight or freeze until ready to use, for up to a month (be sure to thaw out if frozen).
• 4. When ready to bake, preheat oven to 375 degrees. Slice into ¼" slices and bake 375 10 minutes, until barely brown. Store wrapped in refrigerator or freeze until ready to thaw and slice.

CHERRY COOKIES

Steps:

• Pre heat oven to 375 and grease well cookie sheets.
• Combine butter, sugar, vanilla, salt and flour.
• Will be stiff.
• Stir in chopped cherries.
• Form into balls and place on sheets 2 inches apart.
• Bake for 15 minutes, DO NOT LET BROWN.

CHERRY CHRISTMAS SLICES

Steps:

• Cream butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill 1 hour. , Shape dough into three 10-in.-long logs; wrap securely and place in a freezer bag. Freeze until ready to bake, or up to 2 months., To bake, cut frozen logs into 1/8-in. slices, and place on ungreased baking sheets. Bake at 325° until edges are golden brown, 10-12 minutes. Cool on wire racks.