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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Maraschino Cherry Cookies Recipe

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This recipe for Maraschino Cherry Cookies is from The Collander Family Cookbook Project, 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:  
1 cup butter softened
1 cup powdered sugar
½ teaspoon salt
2 1/4 cups all-purpose flour
3 teaspoons cherry juice *from cherry jar
1/2 teaspoon almond extract
½ cup maraschino cherries chopped, and pat dry
¾ cup mini chocolate chips
½ teaspoon red food dye *optional (not used in my lighter pink cookies)
Directions:
Directions:
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
In a stand mixer fitted with the paddle attachment, add the softened butter, powdered sugar, extract, salt, and cherry juice. Reduce the mixer speed and slowly add in the all-purpose flour. If you feel like the dough is too dry, add an additional teaspoon of cherry juice.
Reduce the stand mixer to low speed, and fold in the cherries and mini chocolate chips.
Using a tablespoon-sized cookie scoop, scoop rounded tablespoons of dough on the lined baking sheet with 2 inches of space in-between each.
Bake for 10-12 minutes. Cookies will be fluffy, firm to the touch, and golden brown around the edges.
Transfer cookies to a cooling rack before transferring to a platter or airtight container.
Number Of Servings:
Number Of Servings:
32 cookies
Preparation Time:
Preparation Time:
Prep Time 10 mins Cook Time 12 mins Total Time 22 mins
Personal Notes:
Personal Notes:
How to Store these Cookies
Once your cherry cookies have baked, and cooled, place them on a baking sheet lined with parchment paper or wax paper. Place the baking sheet in the freezer and freeze until solid (overnight is best). Remove the cookies from the tray and store in large, airtight freezer bags for up to 3 months.
When you want to enjoy them, allow them to thaw in the refrigerator. These also last for up to one week when stored at room temperature in an airtight container.

 

 

 

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