Cookies Using Maraschino Cherries

Maraschino Cherry Shortbread Cookies The Salty Pot

Preheat the oven to 350 degrees. Unwrap the log and cut it into ¼ or ⅓ inch thick slices. (If a cookie slice crumbles, dip your finger into a small glass of water and press the …

Cuisine: North AmericanTotal Time: 2 hrs 35 minsCategory: DessertsCalories: 178 per serving

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Maraschino Cherry Cookies Mostly Homemade Mom

How to make maraschino cherry cookies: Beat butter and powdered sugar in a stand mixer. Add in salt, almond extract, maraschino …

Rating: 3.8/5(148)
Calories: 86 per servingCategory: Dessert1. In the bowl of a stand mixer, beat butter, powdered sugar, salt, cherry juice, almond extract, and food coloring (if using). Gradually beat in flour.
2. Add in chopped cherries while mixer is on low speed. Remove bowl from mixer and fold in chocolate chips.
3. Drop rounded tablespoonfuls onto parchment lined cookie sheets. Bake at 350 degrees for 8 - 10 minutes or until slightly browned on the edges.
4. Transfer to wire racks to cool completely. Store in airtight containers.

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Maraschino Cherry Cookies Sizzling Eats

Instructions. Preheat the oven to 350°F. Line a large baking sheet with parchment paper. In a stand mixer fitted with the paddle attachment, add the softened butter, powdered …

Rating: 4.8/5(10)
Total Time: 22 minsCategory: DessertCalories: 93 per serving

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Maraschino Cherry White Chocolate Cookies Averie Cooks

Maraschino Cherry and White Chocolate Chip Cookies Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Maraschino cherries are the stars of the show …

Rating: 4.5/5(11)
Total Time: 20 minsEstimated Reading Time: 8 minsCalories: 206 per serving1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Add the cherries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand; don't overmix or the cherries will break.
2. Notes regarding the flours - Solely using all-purpose flour will work, but the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise. I live in a dry climate and only need 1 3/4 cups flour total but if you are in more humidity or your dough is very moist or loose, or are exclusively using all-purpose flour, adding up to 1/4 cup of additional flour, for 2 cups total, is possible. The more flour, the more the cookies will stay domed and puffed while baking and the less likely they will be to spread. If you're uncertain, err on the side of more, and if the cookies are too puffy after baking, you can tap them with the back of a spoon a couple times as they cool on the baking sheets to flatten them. Regardless of using bread or all-purpose, this is a fairly sticky and tacky dough because of the cherries.
3. Using a 2-ounce or medium cookie scoop, form heaping mounds weighing 2 1/4-ounces each, a scant 1/4-cup measure; or divide dough into approximately 14 equal-sized pieces. Place dough mounds on a large plate, cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
4. Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool For crunchier cookies, extend baking time by 1 to 2 minutes. Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days (I had success for 7 days), or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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Maraschino Cherry Chocolate Cookies Allrecipes

Mix flour, baking powder, baking soda, and salt together in another bowl; add to sugar mixture, blending until an even dough forms. Add oats, coconut, cherries, and chocolate chips until just mixed in. Scoop rounded …

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Maraschino Cherry Bars Recipe Creations by Kara

3/4 cup chopped maraschino cherries Glaze 1/2 cup powdered sugar 1-2 tsp maraschino cherry juice (approximately) Instructions Cream sugar and butter in a mixing bowl till smooth and creamy. Beat in egg, vanilla, and almond extract. …

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EASY Pistachio Cookies I Heart Naptime

Take a medium scoop or about 1 1/2 tablespoons of dough and roll into a ball. Gently flatten dough balls with your palm or the bottom of a cup. Place cookie on the cookie sheet and repeat with the remaining dough. Bake …

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Maraschino Cherry Sugar Cookie Bars Recipe Creations …

Maraschino Cherry Sugar Cookie Bars with Cream Cheese Frosting Sugar cookie bars loaded with maraschino cherries and topped with cream cheese frosting. Prep Time 15 minutes Cook Time 20 minutes Additional Time 1 hour …

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Santa's Whiskers Cookies Sally's Baking Addiction

Instructions. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. …

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Cherry Almond Whipped Shortbread Cookies The …

Preheat: Preheat your oven to 350 degrees. While that’s heating up, line two cookie sheets with parchment paper or silicone baking mats. Set aside. Mix: In a large bowl, beat the butter and powdered sugar for about 3 …

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Chocolate Cherry Blossom Cookies Sally's Baking Addiction

Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, …

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Maraschino Cherry Chocolate Chip Cookies Maria's Mixing Bowl

4 tablespoons maraschino cherry juice 1/2 cup chopped maraschino cherries 1 cup chocolate chips Instructions Preheat oven to 350F. Line a baking sheet with parchment paper and set …

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Cherry Cream Cheese Cookies Tastes of Lizzy T

1 cup all-purpose flour 140 grams 1 teaspoon baking powder 1/8 teaspoon salt 1/2 cup colored sugar 30 red maraschino cherries drained and dried Optional topping: 1/2 cup …

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Maraschino Cherry Cookies Tasty Kitchen: A Happy …

Preparation. Preheat oven to 350 degrees. Cream together shortening, sugars and cherries. Add the eggs and vanilla and beat again. In a separate bowl, add and mix the flour, baking soda and baking powder together; add to the …

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Keto Maraschino Cherries – East Coast Keto

4 cups cherries, stemmed and pitted Directions 1 Combine sweetener and water in a small saucepan and bring boil for about 3-5 minutes Remove from heat and stir in all other …

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How to make Maraschino Cherries {Alcohol and Refined Sugar Free}

How to make Homemade Maraschino Cherries. Clean and pit the cherries (leaving the stems on some of the cherries if desired) and set them aside. Mix together and …

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Cheery Cherry Cookies Recipe Pillsbury.com

Stir or knead in cherries. Cover; freeze dough 30 minutes for easier handling. Shape dough into balls, using 1 teaspoon dough for each, and roll in sugar; place 2 inches …

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