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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cherry Cookies Recipe

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This recipe for Cherry Cookies is from Chris's 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:  
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 350º 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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