CHERRY COOKIES
Make and share this Cherry Cookies recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 25m
Yield 3 dozen cookies (or so)
Number Of Ingredients 6
Steps:
- Pre heat oven to 375 and grease well cookie sheets.
- Combine butter, sugar, vanilla, salt and flour.
- Will be stiff.
- Stir in chopped cherries.
- Form into balls and place on sheets 2 inches apart.
- Bake for 15 minutes, DO NOT LET BROWN.
ITALIAN ALMOND COOKIES
Provided by Tracey Seaman
Categories Cookies Food Processor Mixer Fruit Nut Dessert Bake Christmas Cherry Almond Winter Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.
- In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.
- In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.
- Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
- Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.
ITALIAN CHOCOLATE COOKIES
This recipe is from an Italian friend of mine and they are so good!
Provided by Sandy G.
Categories World Cuisine Recipes European Italian
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
- For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
- To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.2 g, Cholesterol 22.1 mg, Fat 11.4 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 142.8 mg, Sugar 16.5 g
ITALIAN BUTTER COOKIES 1952
Add a cherry to the tops before baking, or afterwards, pair them up with raspberry jam, and dip ends into melted chocolate. A bakery special.
Provided by andypandy
Categories Dessert
Time 27m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes.
- Add the egg and vanilla and mix until combined.
- At low speed add the combined dry ingredients and mix until just blended.
- Do not overmix.
- Place into a pastry bag fitted with a star tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
- If dough is too thick to pipe, pour in a few tablespoons of milk.
- If you make wreath or stars, you can add a cherry as decoration now before baking.
- Or you could just roll into small bals and flatten with a fork if desired.
- Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
- Remove from pans by sliding thw whole piece of parchment onto a large wire rack, and cool completely.
- Dip fingers or one side of each into melted chocolate and sprinkles if desired.
- Sandwich with raspberry jam also if desired, dip in melted white chocolate and crushed almonds.
- Leave plain also.
- Store in an airtight container.
CHOCOLATE CHERRY COOKIES
A hidden cherry under the chocolate makes a sweet surprise when you bite into these wonderful chocolate cookies.
Provided by Karen From Colorado
Categories Dessert
Time 55m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Combine flour and cocoa; set aside.
- Beat butter in a med bowl on med speed until softened.
- Add sugar, baking soda, baking powder and salt.
- Beat until well mixed.
- Beat in egg and vanilla, scraping the side of the bowl.
- Gradually beat in flour mixture.
- Shape dough into 1-inch balls.
- Place 2-inches apart on an ungreased cooking sheet.
- Press down the centers with your thumb.
- Drain cherries, reserving juice.
- Place a cherry in the center of each cookie in the depression you made with your thumb.
- Combine chocolate pieces and condensed milk in a small saucepan.
- Cook and stir over low heat until the chocolate is melted.
- Stir in 4 teaspoons of the reserved cherry juice.
- Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
- If the frosting is too thick, thin with additional cherry juice.
- Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
- Cool on cookie sheet for 1 minute.
- Transfer to a wire rack to finish cooling.
ITALIAN THUMBPRINT COOKIES
My mom used to make these and fill them with grape or strawberry jelly. Now, I make them for the Christmas cookie trays with a red or green maraschino cherry or a Hershey's kiss pressed into the thumbprint.
Provided by michelerx
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream together margarine and sugar.
- Add salt, lightly beaten egg yolks, vanilla, and almond extract, and mix thoroughly.
- Gradually add flour and stir until well blended.
- Roll dough into one inch balls.
- Beat egg whites until frothy.
- Dip dough balls into egg whites and roll in chopped nuts.
- Place on cookie sheet about two inches apart and press a deep thrumbprint into each center.
- Bake at 350 degrees 10-12 minutes.
- While cookies are still warm, fill thumbprints with jelly or press a maraschino cherry or Hershey's kiss into the thumbprint.
ITALIAN OLD FASHIONED CHERRIES CAKE OR DOLCE DI CILIEGIE
This historical family recipe has been published by the famous Italian cook Artusi in his book "L' arte la scienza in cucina e l' arte di mangiar bene" in 1891 (http://www.italia-rsi.org/zzz/pagine_gialle_cultura_italiana/cucina/artusi.htm) Note: between the first reviewer and second review the recipe has been altered! I corrected the recipe back to the original.
Provided by Artandkitchen
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash cherries and eliminate stones.
- Grease your mold (more or less 10 to 10 inches).
- Distribute the almonds and one tablespoon bread crumbs to coat the bottom of the mold.
- Blend egg yolk with the icing sugar until creamy and soft.
- Incorporate bread crumbs, cornstarch (if using frozen cherries and you have a lot of juice), liqueur, vanilla or lemon zest and the liquid of the cherries (if using frozen ones).
- Beat egg whites separately to soft peaks; incorporate gently into the egg yolk mix.
- Distribute this soft mix equally on the coated mold.
- Drop the cherries on it.
- Bake in the preheated oven at 400 degrees Fahrenheit (200°C) for about 30 minutes or until brown and cooked through (heat and timing are basing it on convection oven).
- Top with powdered sugar.
- Serve hot or cold.
- Suggestion for top presentation: place one piece on the dish, add 1 tablespoon cherry liqueur (or maraschino or sherry) on it and heat in the microwave until hot (about 15-20 seconds). Serve with vanilla ice cream.
ITALIAN COOKIES WITH ANISE
Every family reunion since I can remember my great Aunt Nin brings anise-flavored Italian cookies that everybody loves. I figured out her exact recipe by trial and error but don't tell her! Sprinkle with nonpareils or sprinkles when icing is still wet, but hurry, they dry fast!
Provided by AliciaVR6
Categories World Cuisine Recipes European Italian
Time 55m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter and sugar for dough together in a bowl with an electric mixer until creamy. Add eggs, vanilla extract, and anise extract and blend. Combine flour and baking powder in a separate bowl; stir into butter mixture until blended.
- Take a ping pong-sized ball of dough and roll between your hands to form a rope. Connect the ends and twist into a figure 8 shape. Place on an ungreased baking sheet. Repeat with remaining dough.
- Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- Mix milk into confectioners' sugar for icing, stirring slowly. Add the anise extract and vanilla extract.
- Dip cooled cookies into the icing face-down and lay on wax paper or a wire rack.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 17.8 g, Cholesterol 22.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 27.1 mg, Sugar 9.7 g
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