Prep 30 mins
Cook 20 mins
These cookies have become a Christmas tradition in our family. They are easy to make ahead and freeze--just let them thaw THEN roll them in the powdered sugar. The cookies look like a typical tea cookie but there is always a surprise when you bite into it and discover the yummy cherry center. You will want to make a double batch.
- 24 maraschino cherries
- 1⁄2 cup butter, softened
- 3⁄4 cup powdered sugar
- 1 1⁄2 cups flour
- 1⁄8 teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla
- powdered sugar, to roll cookies in
- Drain the cherries and place on paper towels to dry.
- Beat butter until creamy.
- Gradually add 3/4 cup powdered sugar, beating well.
- Stir in flour, salt, milk and vanilla.
- Shape into 24 balls. Press each ball around a cherry, covering completely.
- Place on ungreased cooke sheets.
- Bake at 350 degrees for 18-20 minutes. Transfer to a wire rack to cool completely.
- Roll each cookie in powdered sugar to coat.
These turned out great! The store I shop only had jumbo maraschino cherries so I cut them in half and only used 12 cherries. The dough itself came together so easy and was just the right amount for 24 cookies. I baked them on parchment paper at 325 degrees for 18 minutes. I put the dough together first and then chilled it while cutting cherries and parchment paper, I was a little worried that they would spreading and leave a lump of cherry in the center, but they only spread a little. You would never guess there are cherries in them. Rather than roll them in powdered sugar, I drizzled Perfect Sugar Cookie Glaze over them, using the maraschino cherry juice instead of the liquid called for. Then I dusted them with powdered sugar.
Oh. My. Yummness! I made these today and they are FANTASTIC. And easy. I used a 1 Tablespoon scoop and got 25 cookies with a single batch. Next time I'm going to try using almond extract to see how that goes.