Cherry Filled Cookies Soft Recipes

CHERRY-FILLED COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs, buttermilk and vanilla; mix well. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm. , Divide dough in half. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 2-3/4-in. round cutter. Place half of the circles 2 in. apart on greased baking sheets; top each with a heaping teaspoon of pie filling. Cut holes in the center of remaining circles with a 1-in. round cutter; place over filled circles. Seal edges. , Bake at 375° for 10 minutes or until golden brown. 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.

~ SOFT CHERRY FILLED - SOUR CREAM SUGAR COOKIES ~

Steps:

• 1. Prep time does not include chill time.
• 2. If using home made cherry filling. Let it cool before filling cookies. Here's how I made mine : Dump a 15 ounce can of dark sweet cherries & juice in a med saucepan. Add 2 tablespoons sugar, 1/2 tsp almond extract, stir. bring to a boil. Whisk together 1/3 cup water and 2 tablespoons corn starch. Once cherries are boiling, whisk in the cornstarch and when thickened, remove from heat, cover and cool.
• 3. Cookies: In a medium bowl, sift together the flour, salt, baking soda and baking powder. Set aside. In a large bowl, cream together the shortening and sugar. Add the eggs and beat until well incorporated. Beat in the extract.
• 4. Start adding the flour a little at a time alternating with the sour cream - ending with flour. Make sure it's blended well. Refrigerate for at least 3 hours for easier rolling.
• 5. Preheat oven to 350 degree F. Line baking sheet with parchment paper. Roll out desired amount of dough to desired thickness on a lightly floured surface. I used the ring of a large canning jar as I filled my cookies. If just baking to frost you can make them smaller.
• 6. Once I cut the circles I placed them on parchment lined baking sheet. Add about 1 tsp filling and fold over the filling lightly. Crimp edges with a fork or just use your finger tips to enclose. Prick the top with fork tines, or cut a small slit with a knife. I then sprinkled with sugar and baked for 10 - 12 minutes. You want to take them out when just the edges are starting to brown. The top will almost look like it needs to bake longer, but this is when I take them out. They will continue to cook some.
• 7. Place on a cooling rack and repeat with remaining batter. You can use regular pie fillings or just make frosted sugar cookies. These freeze well too. Enjoy!
• 8. I glazed some of my filled cookies with this glaze. 1 cup confectioners' sugar, 1 tsp almond extract or can use vanilla, 3 - 4 tablespoons cream. Whisk until smooth. Glaze when cookies are cool.