Cherry Drop Cookies Recipes

Steps:

• In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment.
• Whisk the flour, cocoa and salt together in a medium bowl. Put the butter, unsweetened and semisweet chocolates in a large microwave-safe bowl. Microwave in 30 second increments, stirring until melted, 3 to 4 minutes.
• Stir the granulated and light brown sugars into the chocolate mixture until blended and then add the milk, vanilla and eggs and beat vigorously with a wooden spoon or spatula until thick and glossy. Add the flour mixture and stir until just combined. Stir in chocolate chunks and dried cherries.
• Drop the batter in heaping tablespoons onto the prepared baking sheets, about 2-inches apart. Bake until the cookies are set on the edges but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through the baking time. Cool on the baking sheets on a wire rack for 5 minutes, then transfer to the wire rack to cool completely.

Steps:

• Heat oven to 350°F. In large bowl, combine cake mix, sour cream, 3 tablespoons cherry juice, almond and egg; stir until well blended. Fold in chopped cherries. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 minutes or until edges are light brown. Let cool completely before you add frosting. In small bowl, combine all frosting ingredients, except maraschino cherries, adding enough milk for spreading consistency. Frost cooled cookies. Top with cherry piece

Steps:

• Drop cookie dough by teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a chocolate star and wrap dough around it. Top each with a candied cherry half. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Steps:

• cream butter and sugar
• add chocolate
• add egg
• add vanilla
• add dry ingredients
• add chopped cherries
• drop by teaspoon
• bake 350 10 minutes or until browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries., Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets. , Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.