cherry cookies Posts

Recipe: Pink Cookies

Recipe: Pink Cookies


1 c. powdered sugar
1 c. shortening
1/2 t. salt
3/4 c. chopped pecans
1 egg
1/4 c. milk
1 t. vanilla flavoring
1/2 t. lemon flavoring
4 c. cake flour
Icing Ingredients (below)

Mix all ingredients into a smooth dough. Roll into a log shape and cut into 1-inch slices.
Make an indention in the center of each cookie by pressing with thumb. Bake about 10 minutes at 350°, until just light brown.

Icing Ingredients:
1/4 c. oil
1/4 c. white Karo syrup
1 T. water
drop red food coloring
pinch of salt
1/8 t. (or slightly more) Cherry flavoring
1 c (or more) powdered sugar
1 1/2 t. maraschino cherry juice

Bring oil, Karo syrup and water to a boil. Transfer to a mixing bowl and add flavorings and powdered sugar until it becomes a thick paste. Continue mixing until smooth. Add cherry juice to reach consistency to drop into the indention of cooked cookies. May also add a piece of chopped cherry to the indention.

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Recipe: Becky’s Ribbon Cookies

Recipe: Becky’s Ribbon Cookies

2 cups butter or margarine
2 cups sugar
2 eggs, beaten
1 teaspoon vanilla
4 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup candied cherries, chopped
2 squares unsweetened chocolate
1/3 cup poppy seeds
1/3 cup pecans
food coloring, green or red

Preheat oven to 375 degrees.

In a mixing bowl, cream butter or margarine and sugar. Add eggs and vanilla. Mix in flour, baking powder and salt. Mix well. Divide dough into 3 parts.

To one part add the cherries and mix well.

To the second part add the chocolate and pecans.

To the third part add the poppy seeds.

Add green or red food coloring to one or both of the white dough parts. Take one part and pat into a long flat rectangle, about 12 to 18 inches long and about 2 to 3 inches wide. Pat another part across the top of the first and the third part on top of that. Roll all in waxed paper and refrigerate overnight.

Cut in 1/8 inch slices and bake for 10 to 12 minutes.

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Recipe: Buried Cherry Cookies

Recipe: Buried Cherry Cookies


1/2 c Margarine (1 stick)
1 c Sugar
1 Egg
1 1/2 tsp Vanilla extract
1 1/2 c Flour
1/2 c Cocoa powder
1/4 tsp Baking soda
1/4 tsp Baking powder
1/4 tsp Salt

FROSTING:
10 oz Jar maraschino cherries – (about-48)
6 oz Pkg. semisweet chocolate – pieces 1-cup
1/2 c Eagle Brand Milk

Turn oven to 350 degrees. In a large mixer bowl beat butter or margarine with electric mixer on medium speed till softened (about 30 seconds). Add sugar and beat till mixture is fluffy. Add egg and vanilla. Beat well. In a medium mixing bowl stir together flour,
cocoa powder, baking soda, baking powder, and salt. With mixer on low speed gradually add flour mixture to butter mixture, beating till well mixed.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheets. Press down center of each ball with your thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie. For frosting, in a small saucepan combine chocolate and condensed milk. Cook and stir over low heat till chocolate is melted.

Stir in a 4 teaspoons reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice if necessary). Bake in the 350 degree oven about 10 minutes or till edges are firm. With a pancake turner lift cookies onto a cooling rack to cool.

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Recipe: White Cherry Drop Cookies

Recipe: White Cherry Drop Cookies


1 c shortening
3 c sugar; creamed
4 ea eggs
1 c milk; sweet
5 1/4 c flour
1 ts baking soda; dissolved in a little water
1/4 c. sour milk or sour cream
4 ts baking powder
1 ts vanilla
1/4 ts nutmeg
1 cup chopped, rinsed and dried maraschino cherries

This makes 6 dozen cookies.

Combine ingredients. Drop by teaspoonfuls onto cookie sheets,

Bake in moderate 350 F. oven.

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