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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Soft Italian Cherry Cookies Recipe

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This recipe for Soft Italian Cherry Cookies is from The Pletl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup butter, softened
½ cup shortening
2 cup granulated sugar
4 eggs, room temperature
1 tbsp almond liqueur
1 tsp vanilla extract
½ cup milk (almond or reg.)
½ cup maraschino cherry juice
1 cup maraschino cherries chopped
7-7 ½ cup flour
5 tsp baking powder
½ tsp kosher salt
Cherry Glaze (recipe below)
Directions:
Directions:
In a mixing bowl combine margarine and shortening. Beat to mix together, then add sugar and beat until light and fluffy, about 3 minutes. Add eggs and extracts. Mix well. Add milk and cherry juice. Mix, then add cherries and beat until mixed, about 1 minute. Sift flour, baking powder, and salt and gradually add to the wet ingredients. Cover with plastic wrap and chill overnight.

The next day line four baking sheets with parchment paper and preheat oven to 350 degrees. Sprinkle a bit of flour over the dough and onto hands. Roll dough into balls just a bit larger than a marble. Place on baking sheet and bake 8-9 minutes until cookies are light golden on bottom. Cool on rack. Dip cookies into glaze. Let excess glaze drip off. Place on rack to dry. Store cookies in an airtight container with wax paper between cookie layers. Allow cookies to age for several days before eating.

CHERRY GLAZE
1 cup powdered sugar, sifted
3 tbsp. maraschino cherry juice
1 ½ tsp. almond emulsion or extract

Whisk together glaze ingredients until smooth.
Number Of Servings:
Number Of Servings:
Makes 175 Cookies

 

 

 

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