Christmas Cherry Chews Recipes

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.

Steps:

• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour.
• When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half.
• Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack.

Steps:

• Set oven to 350 degrees.
• Grease a 9" x 13" baking pan.
• In a bowl, mix together the first 5 ingredients.
• Cut in the cold butter with a pastry blender until crumbly.
• Press mixture into the prepared baking pan.
• Bake for 8-9 minutes (don't overbake); remove and cool.
• Lower the oven temperature to 325 degrees.
• In a bowl, combine all topping ingredients; mix well.
• Spread topping over the cooled base.
• Sprinkle with pecan halves over top.
• Return to oven; bake for 30 minutes longer.
• Cool, cut into squares.

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.

Steps:

• Heat oven to 350.
• Mix flour, rolled oats, 1 cup brown sugar, baking soda, and 1/4 teaspoon salt. Add 1/2 cup butter and mix until crumbly, first with a fork, then with fingers. Press mixture into a greased 9x13-inch pan. Bake for 10 minutes.
• Beat eggs, stir in remaining brown sugar and almond extract. Mix flour, baking powder, and 1/2 teaspoon salt together, then stir into egg mixture. Add coconut and cherries and stir to blend. Pour over first mixture and spread evenly. Sprinkle with pecans. Return to oven and bake 25 minutes, or until lightly browned.
• Cool and ice with Cherry-Almond Icing. Cut in 1 1/2 x 3" squares, or bars.
• Cherry Almond Icing:.
• Blend remaining 3 tablespoons butter and icing sugar. Add reserved cherry juice and 1/4 teaspoon almond extract, using enough juice to make the icing easy to spread. Stir until smooth.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan.
• Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust.
• Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil., Combine flour and brown sugar; cut in shortening until fine crumbs form. Stir in 1/2 cup nuts and coconut. Set aside 1/2 cup crumb mixture for topping. Press remaining mixture into prepared pan. Bake until lightly browned, 12-15 minutes., Meanwhile, for filling, beat cream cheese, sugar, eggs and vanilla until smooth. Spread over hot crust. Bake 15 minutes. Spread pie filling on top. Combine remaining nuts and reserved crumb mixture; sprinkle over cherries. Bake 15 minutes more. Cool completely on a wire rack. Refrigerate until chilled. Lifting with foil, remove mixture from pan. Cut into bars. Refrigerate leftovers.

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
• Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.