Cherry Pie Cookies Recipe Easy

Cherry Pie Cookies The Recipe Critic

WEBNov 17, 2013 · Preheat oven to 325 degrees. In a stand mixer or with a hand mixer beat together butter, and margarine until fluffy. Add flour …

1. Preheat oven to 325 degrees. In a stand mixer or with a hand mixer beat together butter, and margarine until fluffy. Add flour powdered sugar, and vanilla just until combined and a soft dough is formed.
2. Roll the dough into tablespoon sized balls and place on an ungreased cookie sheet. about 2 inches apart. Make an indentation in the center of each ball. Scoop 1-2 cherries into each center indentation in the cookie.
3. Bake for 12 to 15 minutes. Allow cookies to cool. Melt the 1/2 cup white chocolate in the microwave stirring 30 seconds at a time in a microwave safe dish until smooth and be careful not to let it burn.
4. Once chocolate is melted scoop into a ziplock blog. Snip the corner with scissors and drizzle the chocolate over each cookie.

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chocolate cherry pie cookies Blue Bowl

WEBDec 2, 2022 · Preheat your oven to 325° F. Line baking sheets with parchment paper or a silicone baking mat. Make the Cookie Dough: …

1. Prep: Make sure your butter has been softened at room temperature. Preheat your oven to 325 degrees F (yes, 325 not 350!). Line a few baking sheets with parchment paper or a silicone baking mat.
2. Make the Cookie Dough: Cream the buter in a large mixing bowl with an electric mixer until nice and creamy. Mix in the vanilla until just incorporated. Add the flour, powdered sugar, and pinch of salt and begin to mix. The mixture will be VERY crumbly and will seem dry, and you will wonder how it's going to form cookie dough (see photos above). This is normal. After you've reached that dry crumbly stage, it's time to get in there with (clean!) hands and continue mixing the dough. Mix it with your hands until you're able to form the dough into a ball that holds together. If it's a tad crumbly in a few spots, that's fine. (Again, see photos above in the blog post for how this will all look). Roll the dough into small-ish balls (about 1 tbsp or 35 grams). Place balls a few inches apart on your prepared cookie sheets, and use your thumb to make an indent in each one. (If the dough cracks a bit around the edges when you make the indent, don't fret - that's normal. Try to roll the balls real
3. Bake: There's no dough chilling in this recipe - hip hip hooray! Bake the cookies for 12-14 minutes. (I usually have to do the full 14). The cookies will be soft right out of the oven, so let them cool about 10 minutes on the baking sheet before transferring to a cooling rack.
4. Decorate: Drizzle the cookies with melted white chocolate, milk chocolate, or any other kind of chocolate you like!

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