CHERRY ALMOND DELIGHTS
A tender cream cheese dough filled with homemade almond paste and maraschino cherries makes an elegant cookie tart fit for a party.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Beat in egg. Add cookie mix; mix well (dough will be sticky). Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Place almonds and sugar in a food processor; pulse until almonds are finely chopped. Add eggs; process until mixture forms a paste. Add butter and vanilla; process until blended., Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press onto bottom and up the sides of greased mini muffin cups., Place 1 Tbsp. filling in each cup. Top each with a cherry. Bake 16-18 minutes or until edges are golden and filling is set. Cool in pans 10 minutes. Remove to wire racks to cool completely. Dust tops with confectioners' sugar before serving.
Nutrition Facts : Calories 235 calories, Fat 13g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 114mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY ALMOND CHEWS
I make these attractive cherry coconut cookies every Christmas for family and friends. During that busy time of year, I appreciate the fact that they freeze well, so I can make them ahead.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in coconut and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 152 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 106mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY ALMOND CHEWS
Make and share this Cherry Almond Chews recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 32m
Yield 84 chews
Number Of Ingredients 11
Steps:
- In a mixing bowl cream shortening and sugar.
- Add the eggs one at a time,beating well after each addition.
- Beat in extract.
- Combine the flour baking soda and salt,gradually add to creamed mixture.
- Stir in coconut and nuts if desired.
- Drop by rounded teaspoonfuls 2 inches apart on lightly greased baking sheets.
- Place a cherry half in the center of each cookie.
- Bake at 350 for 12-14 minutes or until lightly browned.
- Remove to wire racks to cool.
CHERRY ALMOND BARS
Steps:
- HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
- STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
- BAKE 15 minutes.
- SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
- BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.
CHERRY ALMOND BARS
A rich tasting bar filled with maraschino cherries and chopped almonds, topped with a cherry almond flavoured frosting. Source: Chatelaine magazine, recipe by Carolyn Potts.
Provided by Elly in Canada
Categories Bar Cookie
Time 1h20m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees.
- Spray 9x13 inch baking dish with oil.
- In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
- OR.
- Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
- Press mixture over bottom of baking dish.
- Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
- Meanwhile, in a bowl, stir flour, baking powder and salt.
- In a separate bowl, put beaten eggs then stir in brown sugar.
- Gradually stir in flour mixture, then add almonds and cherries.
- Spread over warm base.
- Bake in centre of oven until filling is set, 25 - 30 minutes.
- To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
- Gradually beat in 2 cups icing sugar until fluffy.
- Cover and set aside. Cool bars, then spread icing evenly over top.
- Refrigerate at least 2 hours before cutting into bars.
- Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
- Note: if you use the cherry juice for the frosting it will be a nice pink colour!
Nutrition Facts : Calories 176.4, Fat 8.4, SaturatedFat 4.1, Cholesterol 26.4, Sodium 58, Carbohydrate 24.1, Fiber 0.6, Sugar 17.3, Protein 2
CHERRY-ALMOND BARS
Categories Fruit Nut Dessert Bake Cherry Almond Vanilla Spring Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 11x7-inch glass baking dish with foil. Combine first 3 ingredients in medium bowl; whisk to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until light. Beat in vanilla and almond extracts. Add flour mixture and beat just until dough begins to come together. Mix in almonds. Press dough onto bottom of prepared dish. Pierce all over with fork. Bake until just firm to touch, about 45 minutes.
- Stir preserves in small saucepan over medium-low heat until melted and hot; spread over warm pastry. Bake until preserves bubble in center, about 15 minutes. Cool in dish on rack.
- Using foil as aid, lift entire cookie from dish; trim edges. Cut into 2x1-inch bars. (Can be prepared 2 days ahead. Cover and store in single layer in refrigerator.)
CHERRY-ALMOND CRISP
Steps:
- For Fruit:
- Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine all ingredients in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Transfer to prepared dish. Bake until fruit is tender and juices bubble thickly, about 50 minutes. Cool in dish. (Can be made 4 hours ahead. Let stand at room temperature.)
- For Topping
- Preheat oven to 375°F. Place almonds in medium bowl. Sprinkle with almond extract; toss to coat. Mix in flour, brown sugar, oats and salt. Add butter and rub in with fingertips until mixture resembles coarse meal.
- Sprinkle topping over fruit. Bake until fruit is heated through and topping is golden brown and firm to touch, about 25 minutes. Serve crisp warm with ice cream.
CHERRY CHEWS
A delicious square popular in our family during the holidays.
Provided by Laura
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h5m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together 1 cup flour, oats, 1 cup brown sugar, baking soda and 1/4 teaspoon salt. Rub in the 1/2 cup of butter until crumbly. Press into the bottom of a 9x13 inch baking pan.
- Bake for 10 minutes in the preheated oven. Remove and cool. Make the filling while the crust is baking. In a medium bowl, beat eggs, almond extract, 1 cup of brown sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked crust.
- Bake for 25 minutes in the preheated oven, until light brown. Let cool before icing.
- To make the icing, mix together the remaining 6 tablespoons butter, confectioners' sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled bars before cutting into squares.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 49.5 g, Cholesterol 33.3 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 208.2 mg, Sugar 38.7 g
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