Cherry sugar cookies
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Confectioner's sugar |
| 1 | cup | Granulated sugar |
| 1 | cup | Butter or margarine; 2 sticks |
| 1 | cup | Vegetable oil |
| 2 | larges | Eggs |
| 1 | tablespoon | Vanilla extract |
| 4¼ | cup | All-purpose flour; sifted |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cream of tartar |
| Cherry Topping: | ||
| 1½ | cup | Cherry pie filling |
| ½ | cup | Nuts; chopped |
| ½ | cup | Coconut flakes |
| 3 | tablespoons | Granulated sugar |
Directions
Cookie dough: 1-In a mixing bowl, using an electric mixer, cream the sugars, butter, oil, eggs and vanilla. 2-Add the flour, salt, baking soda and cream of tartar; mix well. 3-Divide the dough into 4 cylinder shapes, each about 1¼ inches in diameter. Wrap in plastic wrap and chill until firm, about 2 hours. To make the cookies: 4-Preheat oven to 350 degrees.
5-Combine all the topping ingredients and set aside. 6-Slice the chilled dough about ¼ inch thick and place the slices on ungreased baking sheets about 1 ½ inches apart. Using the back of a teaspoon, make a small depression in the center of each cookie and fill with about 1 teaspoon of the cherry topping. 7-Bake for 8-10 minutes or until golden. Cool on the baking sheets, then remove the cookies, using a spatula. Jo Merrill--recipe from Burt Wolf's Eating Well cookbook.
Recipe by: Jo Merrill
Posted to MC-Recipe Digest V1 #1017 by Nancy Berry <nlberry@...> on Jan 16, 1998