Maraschino Cherry Almond Chocolate Chip Cookies

350F
Bake for 12 - 14 minutes

• 1 cup butter, softened
• 1 tsp almond extract
• 1 cup powdered sugar
• 2 1/4 cups flour
• 2 - 3 Tbsp Cherry Juice
• 1 cup semi sweet chocolate chips
• 1/2 cup chopped maraschino cherries

Preheat oven to 350F
In a large bowl with mixer beat butter until smooth and creamy.
Add almond extract and powdered sugar.
Start to incorporate flour
Mix in cherries & cherry juice
Stir in chocolate chips
Roll into 1" balls
place on parchment covered cookie sheets
Bake 12 to 14 minutes

Buried Cherry Cookies

10 min 350F

½ cup butter
¼ teaspoon salt
1 cup sugar
1 10-oz jar (about 48) maraschino cherries
1 egg
1 ½ teaspoons vanilla
6 oz (1 cup) semi-sweet chocolate chips
1 ½ cups flour
½ cup unsweetened cocoa
½ cup Eagle Brand sweetened condensed milk
¼ teaspoon baking soda
¼ teaspoon baking powder

In a large bowl, cream butter. Add sugar and beat until fluffy. Add egg and vanilla and mix well. Combine flour, cocoa, baking soda, baking powder and alt, and gradually add dry mixture to the butter mixture, beating well. Chill dough if necessary for easy handling. Shape into 1” balls and place about 2” apart on ungreased cookie sheets. Make a deep thumb print in the center of each ball. Drain the cherries, reserving juice. Place a cherry in each thumbprint. In a small saucepan, combine the chocolate chips and the condensed milk and stir over low heat until chocolate is melted. Stir in about 4 teaspoons reserved cherry juice. Spoon 1 teaspoon of frosting over each cherry, covering it completely.
Bake at 350°F for about 10 minutes until edges are firm.
Makes about 48.

Princess Crown Cookies (Pink Princess Piggies) - sugar cookie

1/2 cup butter, softened

3/4 cup sugar

1 egg

1/2 teaspoon almond extract

1 tablespoon maraschino cherry juice or syrup

1 to 2 drops pink food color

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Pig cookie cutter

Pink sugar crystals or decorations

1. Preheat oven to 375 F

Cream butter in a large mixing bowl.

Add sugar and beat until light  & fluffy

Add egg, almond extract, maraschino cherry juice and food coloring

2. Combine flour, soda and salt in a separate bowl.

Add slowly to creamed mixture; blend well

3. Flatten out dough until about 1/4 inch thick, cover with plastic wrap and put in freezer for 15 minutes to chill.

4. Divide dough in half - roll to 1/8" thick on lightly floured surface.

Cut out with pig cookie cutters.

Sprinkle with decorations.

5. Place 1 inch apart on cookies sheets lined with parchment.

Bake for 8 to 10 minutes until lightly browned.

Made by Emme & Marty 2009

2010 - Emme

Russian Tea Cakes

Bake 8-9 min 400F
1 cup butter or margarine softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts
Powdered sugar

Heat over to 400F.
Beat butter, ½ cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1” balls.
Place about 2” apart on ungreased cookie sheet.
Bake 8-9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.
About 48 cookies.

OPTION: Finely chop cherries and add to dough, or place dough around whole maraschino

Chocolate Covered Cherry cookies

These are a little work, but are always a big hit. Not hard to do, just takes time cause of all the steps. Yummy!

7-9 min. . 375’F

DOUGH
½ cup sugar
¾ cup butter, softened
1-teaspoon vanilla
1 egg yolk
1 ½ cups all-purpose flour
½ cup unsweetened cocoa

FILLING
¼ cup butter
1-tablespoon brandy or ½ teaspoon brandy extract
1 cup powered sugar
TOPPING
36 maraschino cherry (drained on paper towel)
½ cup semisweet chocolate chips
1 teaspoon oil

In large bowl, combine sugar, butter, vanilla and egg yolk; beat until light and fluffy. Add flour and cocoa; beat until well mixed. Shaped rounded teaspoonfuls of dough into 1 in. balls; place 1 in. apart on ungreased cookie sheets. With index finger, make indentation in center of each
Bake at 375’F. for 7-9 mins. Or until set. Immediately remove from cookie sheets, cool for 10 mins.
In a med. Bowl, combine all filling ingredients; beat until smooth.
Spoon ‘bout ½ teaspoon into cooled cookie. Press cherry into filling.
In small saucepan, combine chocolate chips and oil. Cook over low heat until melted, stirring constantly. Spoon or drizzle over cherries on each cookie let stand until chocolate is set.
Yield: 3 dozen cookies