Cherry Cashew Cookies Recipes

CHERRY CASHEW COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine butter, sugar, brown sugar, eggs and vanilla with an electric mixer on medium speed until thoroughly mixed.
• In a seperate bowl combine flour and baking soda.
• Gradually add flour mixture to butter mixture.
• Stir in vanilla milk chips, dried cherries and cashews.
• Drop by rounded tablespoonfuls onto ungreased baking sheets.
• Bake for 12-15 minutes, or until golden brown.
• Let cool on wire racks; store in a tightly covered container.

CHERRY CHEESECAKE COOKIES RECIPE

Steps:

• In a medium bowl, cream butter, cream cheese, egg yolk, vanilla, 1 teaspoon lemon zest, and salt until fluffy.
• Gradually mix in powdered sugar and flour to make stiff dough.
• Cover bowl with plastic wrap and place in the fridge to chill for about 2 hours.
• Remove from fridge and preheat oven to 325 degrees.
• Shape dough into small one inch balls.
• Beat egg white until foamy.
• Dip balls in egg white then roll in graham cracker crumbs. Arrange cookie dough balls about 2 inches apart on ungreased cookie sheet and make a depression in the middle of each cookie with your thumb.
• Bake for 12-15 minutes, or until cookies begin to brown on the bottoms.
• Remove cookies from baking sheet and let cool.
• Fill depression with a teaspoon of pie filling (or as much as you can fit on each cookie).

CASHEW COOKIES

Steps:

• Preheat oven to 375°. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; add alternately with sour cream to creamed mixture. Stir in chopped cashews. Drop by tablespoonfuls onto greased baking sheets. Bake until lightly browned, 8-10 minutes. Cool on a wire rack. For frosting, lightly brown butter in a small saucepan. Remove from the heat and cool slightly. Add cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies; top each with a cashew half.

CHERRY CHEESECAKE COOKIES

Steps:

• MAKE DOUGH Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
• HEAT OVEN Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.
• ASSEMBLE COOKIES Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days.).