Cherry Date Cookies Recipes

CHERRY-DATE SKILLET COOKIES

Steps:

• Melt butter in a 10-inch skillet over medium heat. Add sugar and dates to the melted butter; stir until the sugar dissolves, 1 to 2 minutes.
• Remove skillet from heat, add egg, and stir quickly to prevent the egg from cooking.
• Return skillet to medium heat and cook, stirring constantly, until the mixture comes to a full boil, 4 to 6 minutes; cook at a boil, stirring constantly, for 1 minute more.
• Remove skillet from heat. Stir rice cereal, chopped coconut, chopped cherries, and vanilla extract with the dates. Let mixture cool until beginning to firm, about 10 minutes.
• Shape mixture by rounded teaspoonful into 1-inch balls. Spread flaked coconut into a wide, shallow dish and roll balls in the coconut to coat.

GRANDMA PARSON'S CHEERY CHERRY DATE NUT DROP COOKIES

Steps:

• 1. Sift together flour, soda, salt. Set aside.
• 2. Cream butter, brown sugar, eggs. Mix til light and fluffy
• 3. Add creamed mixture alternately with flour mixture, then add buttermilk.
• 4. Stir in nuts, cherries, dates.
• 5. Drop by teaspoons on a lightly greased cookie sheet.
• 6. Bake in a preheated 350 degree oven for 12 to 15 minutes, or unti lightly browned.

DATE SWIRL COOKIES

Steps:

• In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill. , For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Chill for at least 1 hour. , On a lightly floured surface, roll out half of the dough to a 12x9-in. rectangle, about 1/4 in. thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap in plastic; chill overnight. , Cut rolls into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.

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 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.

CHEWY CHERRY-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

CHERRY NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

CHEWY DATE COOKIES

Steps:

• In a bowl, cream butter and brown sugar. Add egg; mix well. Combine the flours, lemon zest, baking powder, cinnamon, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in dates., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.