DIPPED CHERRY COOKIES
Our seven children and four grandkids voted this festive, flavorful cookie a "keeper." We gave a batch to our mail carrier, in thanks for trudging through so much snow, and she asked for the recipe. -Ruth Anne Dale, Titusville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in cherries, 2/3 cup white chocolate and the extract until dough forms a ball. , Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining white chocolate; stir until smooth. , Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 108 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE-DIPPED CHERRY THINS
Try these delicious cherry and walnut cookies dipped in vanilla-flavored candy coating - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 72
Number Of Ingredients 12
Steps:
- In large bowl, beat sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda and salt. Stir in cherries and walnuts.
- Divide dough in half. Shape each half into a roll, about 8 inches long and 2 inches in diameter. Wrap each roll in plastic wrap; refrigerate about 2 hours or until firm.
- Heat oven to 375°F. Cut rolls into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 6 to 8 minutes or until light brown. Cool slightly; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave candy coating as directed on package until melted and smooth. Dip about 1/3 of each cookie at an angle into coating, allowing excess coating to drip back into bowl. Place on waxed paper; sprinkle with glitter. Let stand about 1 hour or until coating is set.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 8 g, TransFat 0 g
CHOCOLATE-DIPPED CHERRIES
These sweet treats are not only delicious, they pack the power of two awesome superfoods in one: cherries that are bursting with vitamins and antioxidants and heart-healthy dark chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 1 pound of chocolate-dipped cherries
Number Of Ingredients 0
Steps:
- Finely chop 1/2 pound dark chocolate. Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate is melted; stir in the remaining chocolate until smooth. Dip 1 pound fresh cherries in the chocolate by the stems and set on parchment paper. Let harden at room temperature.
CHOCOLATE DIPPED BING CHERRIES
Fresh sweet Bing cherries, infused with vanilla and dipped in dark chocolate. Best if eaten fresh but can be frozen for weeks in a covered tin.
Provided by Barry
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h
Yield 24
Number Of Ingredients 4
Steps:
- Pour the sugar into a shallow dish. Drop two drops of vanilla at a time into the dish in 24 separate places to form lumps of vanilla sugar. Set aside to allow the lumps to harden.
- Pit the cherries carefully from the bottom. I use a small curved dental tool. Make sure the stem stays intact.
- When the lumps of sugar have hardened, insert them into the cherries where the pits were; set aside. Melt chocolate in the microwave, stirring every 30 seconds until melted and smooth.
- Hold cherries by the stem and dip into the chocolate leaving the very top uncovered. Set on waxed paper to dry. Refrigerate overnight to allow the sugar lumps to dissolve.
Nutrition Facts : Calories 84.6 calories, Carbohydrate 14.8 g, Fat 3.1 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 1.7 g, Sugar 14 g
CHOCOLATE-DIPPED CHERRIES
Steps:
- Line baking sheet with waxed paper. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Remove chocolate from over water. Holding cherry stem, dip 1 cherry halfway into chocolate. Place cherry, chocolate side down, on prepared sheet. Repeat with remaining cherries and chocolate. Chill until chocolate is firm, at least 15 minutes. (Can be made 2 days ahead. Keep chilled.)
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- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Add the cherries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand; don't overmix or the cherries will break.
- Notes regarding the flours - Solely using all-purpose flour will work, but the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. I live in a dry climate and only need 1 3/4 cups flour total but if you are in more humidity or your dough is very moist or loose, or are exclusively using all-purpose flour, adding up to 1/4 cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking and the less likely they will be to spread. If you're uncertain, err on the side of more, and if the cookies are too puffy after baking, you can tap them with the back of a spoon a couple times as they cool on the baking sheets to flatten them. Regardless of using bread or all-purpose, this is a fairly sticky and tacky dough because of the cherries.
- Using a 2-ounce or medium cookie scoop, form heaping mounds weighing 2 1/4-ounces each, a scant 1/4-cup measure; or divide dough into approximately 14 equal-sized pieces. Place dough mounds on a large plate, cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
- Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool For crunchier cookies, extend baking time by 1 to 2 minutes. Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days (I had success for 7 days), or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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