Cherry Cordial Cookies Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Set cookie dough at room temp for approx 10 min to soften.
• 3. Empty dough into bowl. Add dry pkg of sugar free cherry jello mix well til dough is a bright pink throughou. Add level 1/2 cup of semi sweet choc chip morsels and fold into dough.
• 4. Spoon batter onto cookie sheet spaced 2" apart. I use a serving spoon. Just depends on what size you want your cookies to be.
• 5. Bake at 350 for 10-13 minutes. For a gooey cookie 10 mins.
• 6. ***You may also use a sugar cookie dry mix for the cookie dough. Just follow the directions on the box for the cookies mixing well and then add the sugar free cherry jello and chocolate chip morsels. These make a more cakey cookie. I have made these cookies both ways and both are awesome!

Steps:

• 1. Pre-heat oven to 350° F.
• 2. Cream together butter and sugar.
• 3. Blend in egg and vanilla.
• 4. Sift together flour, baking powder, and salt.
• 5. Add to butter mixture along with dried cherries, just until blended.
• 6. Scoop rounded teaspoonsful of dough onto a parchment-lined baking sheet.
• 7. Bake at 350° F. for 10-12 minutes or until lightly golden.
• 8. While cookies are baking, melt cherry preserves. In a microwave-safe bowl, heat cherry preserves on high for one minute in the microwave.
• 9. Using an immersion blender blend the preserves to break up the cherries. Or use a small chopper or fork to mash them.
• 10. Stir semi-sweet chocolate chips into the hot cherry preserves. Continue to stir until chocolate chips are melted and the mixture is smooth.
• 11. Remove cookies from the oven. Using the back of a spoon, immediately form a shallow well on the top of each cookie. Transfer cookies to a rack to cool.
• 12. Spoon chocolate cherry mixture into the wells on top of each cookie.
• 13. Melt white chocolate chips in a double boiler or in a stainless steel bowl set over boiling water.
• 14. Drizzle white chocolate over filled cookies. Allow to cool completely.

Steps:

• Place cherries in a small bowl; add brandy. Cover and freeze for at least 3 hours., Place chocolate chips in a small heavy saucepan. Cook over low heat until chips begin to melt. Remove from the heat; stir. Return to the heat; cook just until melted. Immediately remove from the heat; stir until smooth., Pat cherries dry. Holding onto the stems, dip cherries into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate for 10 minutes or until firm. Store in an airtight container in the refrigerator.

Steps:

• Preheat oven to 325 degrees. In a mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined (scrape sides of bowl). Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour and the chopped cherries.
• Roll dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart. Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick. Bake 14 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.

Steps:

• Pre-heat oven to 350 degrees in a large bowl beat butter, sugar, eggs and rum extract until light and fluffy.
• Add flour cocoa, salt, baking powder and baking soda. Beat well.
• Flatten about 1 tablespoon of dough.
• Place a cherry in the middle of the dough and mold the dough around it.
• Roll in sugar and repeat with remaining dough.
• Place cookies 2 inches apart of an un-greased baking sheet.
• Bake for 8 minutes and let cool on rack.
• For glaze whisk ingredients together and spoon over cookies.