Festive Chewy Cherry Cookies Recipes

Steps:

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in cherries, 2/3 cup white chocolate and the extract until dough forms a ball. , Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining white chocolate; stir until smooth. , Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

Steps:

• Cream butter and sugar together until fluffy, then blend in juice from drained cherries and extract.
• Mix in flour until combined then stir in coconut and cherries.
• Shape the dough into rolls in plastic wrap(this will be very sticky!) and place in fridge for a few hours until firm (or freeze until needed).
• Preheat oven to 380°F
• remove from fridge and slice into rounds and place on an ungreased cookie sheet and bake for about 10-12 minutes.
• I did mine convection at 360 for about 10 minutes also.
• Bake until edges are slightly brown.

Steps:

• Preheat oven to 350 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside.
• Place dried cherries in a small bowl, and cover with 1 cup boiling water to plump them; let stand 5 minutes. Drain, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add egg and vanilla extract, and beat to combine. Beat in flour, baking soda, and salt. Mix in cherries, white and milk chocolate, and pecans. Batter should be stiff.
• Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on the baking sheets. Bake until golden and just set, rotating the sheets between the oven racks halfway through baking to ensure even browning, about 15 minutes for large cookies and 12 minutes for small cookies. Transfer sheets to a wire rack to cool for about 5 minutes before transferring cookies to rack.

Steps:

• Preheat oven to 350°.
• Toast pecans on foil lined baking sheet for about 5-7 minutes.
• Remove nuts from oven as soon as they start to smell toasted, remove nuts from pan and set aside.
• Coarsely chop chocolate bars and set aside.
• In a large bowl, with mixer on medium speed, cream butter and brown sugar.
• Add eggs, honey, cinnamon and vanilla, mix throughly.
• Add flour, oats and baking soda, mixing together on low speed.
• Stir in cherries, nuts and chocolate with a wooden spoon.
• Drop batter by rounded tablespoons on to two ungreased baking sheets, leave at least 2 inches between each cookie (they will spread).
• Bake at 350°F for about 10 to 12 minutes.
• Do NOT over bake - cookies will be chewier if slightly underdone.
• Let cookies rest on pan for 1 minute, then transfer to wire rack to cool completely.
• Store in airtight container.

Steps:

• Heat oven to 350°F.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs and baking soda; mix well. Gradually beat in flour until blended. Stir in remaining ingredients.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Steps:

• In a large bowl, combine cracker crumbs and milk; let stand for 10 minutes. Stir in dates and walnuts (mixture will be very thick). , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 350° for 10-15 minutes or until set and edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.