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Cherry Cookies Recipe

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This recipe for Cherry Cookies, by , is from Chris's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lissa Eubanks

Category:
Category:

Ingredients:  
Ingredients:  
1 cup powdered sugar
1 cup unsalted butter, softened
1/2 tsp salt
1 Tbsp Maraschino cherry liquid
1/2 tsp almond extract
2 1/4 cups unbleached all purpose flour
1/2 cup drained maraschino cherries, chopped well

Directions:
Directions:
With an electric mixer beat together the sugar, butter, salt, maraschino cherry liquid, and almond extract. Once combined, add the flour and mix until just incorporated. Add the chopped maraschino cherries and mix together. Cover and refrigerate for a minimum of 2 hours.
Remove the dough from the refrigerator and set on counter for 30 minutes. Meanwhile preheat the oven to 350 and line two cookie sheets with parchment paper.
Scoop the dough with a standard cookie scoop (size 50) and roll into balls. Place 1 inch apart on cookie sheet and bake one sheet at a time for 9 to 11 minutes or until very lightly brown on the bottom. Let rest on the cookie sheet for a few minutes and move to a cooling rack. Once cool, store in an airtight container to cure overnight before serving.

Personal Notes:
Personal Notes:
I have baked them without resting in the refrigerator, and I have eaten them without curing overnight and they're still good. These are pretty, little pink cookies, and you can't eat just one. Thanks Lissa.

 

 

 

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