~ CHERRY FILLED COOKIES ~ SOFT
A family tradition! Soft, tender cherry filled cookies! We've made these at Christmas time for as long as I remember. They're always a welcomed addition to our cookie trays!
Provided by Cassie *
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Sift together flour, salt, baking powder. Set aside. Cream together shortening, butter, sugar until fluffy. Beat in egg and vanilla. Beat in flour, then milk. Chill covered for 25 minutes.
- 2. Roll out half dough to about 1/8 inch on well floured surface. If too sticky add a little more flour. Just make sure your surface is well floured...you can always dust extra off cookie. Cut with 3 inch cookie cutter. I made mine larger, therefore less cookies. Place cookies 1 inch apart on ungreased baking sheet or as I did on parchment paper. Add 1/2 - 1 tablespoon cherry filling. Roll out remaining dough and cut tops for filled cookies.
- 3. Crimp with fork tines around edges. Cut a slit on top to release steam or poke with tines of fork.
- 4. Bake at 375 degree F for 12 - 15 minutes or until starting to turn golden on edges. Cool on cooling rack. Store in container with lid.
~ SOFT CHERRY FILLED - SOUR CREAM SUGAR COOKIES ~
From the time I was old enough to help, mom, sis and I enjoyed making these cookies. Froze them for Christmas, then would sneak them when mom wasn't looking! LOL! I changed them up this time. Instead of using 2 cookies ( bottom and top ) I folded them over. What a time saver. I made a homemade cherry filling for these ones. You...
Provided by Cassie *
Categories Fruit Desserts
Time 20m
Number Of Ingredients 9
Steps:
- 1. Prep time does not include chill time.
- 2. If using home made cherry filling. Let it cool before filling cookies. Here's how I made mine : Dump a 15 ounce can of dark sweet cherries & juice in a med saucepan. Add 2 tablespoons sugar, 1/2 tsp almond extract, stir. bring to a boil. Whisk together 1/3 cup water and 2 tablespoons corn starch. Once cherries are boiling, whisk in the cornstarch and when thickened, remove from heat, cover and cool.
- 3. Cookies: In a medium bowl, sift together the flour, salt, baking soda and baking powder. Set aside. In a large bowl, cream together the shortening and sugar. Add the eggs and beat until well incorporated. Beat in the extract.
- 4. Start adding the flour a little at a time alternating with the sour cream - ending with flour. Make sure it's blended well. Refrigerate for at least 3 hours for easier rolling.
- 5. Preheat oven to 350 degree F. Line baking sheet with parchment paper. Roll out desired amount of dough to desired thickness on a lightly floured surface. I used the ring of a large canning jar as I filled my cookies. If just baking to frost you can make them smaller.
- 6. Once I cut the circles I placed them on parchment lined baking sheet. Add about 1 tsp filling and fold over the filling lightly. Crimp edges with a fork or just use your finger tips to enclose. Prick the top with fork tines, or cut a small slit with a knife. I then sprinkled with sugar and baked for 10 - 12 minutes. You want to take them out when just the edges are starting to brown. The top will almost look like it needs to bake longer, but this is when I take them out. They will continue to cook some.
- 7. Place on a cooling rack and repeat with remaining batter. You can use regular pie fillings or just make frosted sugar cookies. These freeze well too. Enjoy!
- 8. I glazed some of my filled cookies with this glaze. 1 cup confectioners' sugar, 1 tsp almond extract or can use vanilla, 3 - 4 tablespoons cream. Whisk until smooth. Glaze when cookies are cool.
CHERRY-FILLED HEART COOKIES
These crisp, flaky cookies are a wonderful way to show you care. They take a little effort, but the smiles of satisfaction make it worthwhile. -Audrey Groe, Lake Mills, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4-1/2 dozen filled cookies.
Number Of Ingredients 18
Steps:
- In a bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. , Meanwhile, for filling, combine sugar and cornstarch in small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill. , Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour., Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1-1/2-in. heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. , Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 183 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 164mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY BONBON COOKIES
This is a very old recipe from my grandma. The sweet cherry filling surprises folks trying them for the first time. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture. , Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.
Nutrition Facts : Calories 113 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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CHERRY ALMOND SHORTBREAD COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
4.4/5 (5)Category CookiesCuisine AmericanTotal Time 5 hrs 15 mins
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
- Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted white chocolate.
CHERRY PIE COOKIES | THE RECIPE CRITIC
From therecipecritic.com
Reviews 75Category Dessert, SnackCuisine AmericanTotal Time 25 mins
- Preheat oven to 325 degrees. In a stand mixer or with a hand mixer beat together butter, and margarine until fluffy. Add flour powdered sugar, and vanilla just until combined and a soft dough is formed.
- Roll the dough into tablespoon sized balls and place on an ungreased cookie sheet. about 2 inches apart. Make an indentation in the center of each ball. Scoop 1-2 cherries into each center indentation in the cookie.
- Bake for 12 to 15 minutes. Allow cookies to cool. Melt the 1/2 cup white chocolate in the microwave stirring 30 seconds at a time in a microwave safe dish until smooth and be careful not to let it burn.
- Once chocolate is melted scoop into a ziplock blog. Snip the corner with scissors and drizzle the chocolate over each cookie.
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