CHERRY FILLED BUTTER COOKIES
This recipe is so amazing! It melts in your mouth and can be used in three different types of cookie recipes! This is Two of Three and One of Three is my http://www.justapinch.com/recipes/dessert/dessert-cookies/peppermint-sugar-cookies.html?p=1 recipe. I Hope you find this cookie at your next Christmas bash! Merry Christmas and...
Provided by Elizabeth Lancaster
Categories Other Desserts
Time 3h10m
Number Of Ingredients 8
Steps:
- 1. Drain your cherries well, with paper towels and place in fridge for 6-8 hours before making cookie dough.
- 2. In a mixing bowl, add butter,salt,powdered sugar,egg and vanilla, mix on slow speed till creamed
- 3. Add flour mix on low speed until dough is stiff. cover and chill for at least 3-4 hours
- 4. pre-heat oven to 375*. Roll out small balls and make a finger tip hole in the top of the dough, place one cherry in the middle and roll the dough over the cherry (to hide in the middle) and place on a none greased pan and bake for 10-12 mins.
- 5. Remove from oven and cool on racks.
- 6. Once cooled,lay wax paper or parchment paper down on a flat surface and melt candy melts in the microwave according to package directions, (do your own decor) (I do lines back and forth over the tops )and let setup. (about 2-3 hours will be dry)
- 7. These cookies are best used the same day or freeze up to 6 months . I hope you find my Great, Great Grandmothers Cherry Cookies melt in your mouth! Merry Christmas and Enjoy!!
JAM FILLED BUTTER COOKIES
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
Provided by MKHG
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g
~ CHERRY FILLED COOKIES ~ SOFT
A family tradition! Soft, tender cherry filled cookies! We've made these at Christmas time for as long as I remember. They're always a welcomed addition to our cookie trays!
Provided by Cassie *
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Sift together flour, salt, baking powder. Set aside. Cream together shortening, butter, sugar until fluffy. Beat in egg and vanilla. Beat in flour, then milk. Chill covered for 25 minutes.
- 2. Roll out half dough to about 1/8 inch on well floured surface. If too sticky add a little more flour. Just make sure your surface is well floured...you can always dust extra off cookie. Cut with 3 inch cookie cutter. I made mine larger, therefore less cookies. Place cookies 1 inch apart on ungreased baking sheet or as I did on parchment paper. Add 1/2 - 1 tablespoon cherry filling. Roll out remaining dough and cut tops for filled cookies.
- 3. Crimp with fork tines around edges. Cut a slit on top to release steam or poke with tines of fork.
- 4. Bake at 375 degree F for 12 - 15 minutes or until starting to turn golden on edges. Cool on cooling rack. Store in container with lid.
CHERRY BONBON COOKIES
This is a very old recipe from my grandma. The sweet cherry filling surprises folks trying them for the first time. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture. , Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.
Nutrition Facts : Calories 113 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY BUTTER COOKIES
This is not a real sweet cookie. It is more like a shortbread cookie. This is a nice "tea cookie" for brunch or the holidays.....or anytime in my opinion! It tastes excellent with a cup of coffee or hot tea. You could also add a 1/2 cup of almond chips or ground almonds to this recipe, if you like.
Provided by Olive
Categories Dessert
Time 27m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a mixing bowl, cream the butter & sugar. Beat until fluffy. Beat in egg and almond extract. Blend in the flour and mix well. Stir in cherries. Roll dough into small balls and place on a parchment lined cookie sheet. Flatten each cookie slightly with your fingers. Bake about 10-12 minutes or until bottoms are golden brown. Remove cookies from sheet and cool on wire racks.
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
Our Chocolate Cherry Dump Cake brings together the dream team - sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
- Spread pie filling in baking dish.
- Top with dry cake mix; gently shake pan to distribute evenly.
- Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
- Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Nutrition Facts : Calories 340, Carbohydrate 54 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 35 g, TransFat 0 g
CHERRY-FILLED HEART COOKIES
These crisp, flaky cookies are a wonderful way to show you care. They take a little effort, but the smiles of satisfaction make it worthwhile. -Audrey Groe, Lake Mills, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4-1/2 dozen filled cookies.
Number Of Ingredients 18
Steps:
- In a bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. , Meanwhile, for filling, combine sugar and cornstarch in small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill. , Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour., Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1-1/2-in. heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. , Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 183 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 164mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
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