Cherry sugar cookies

Yield: 36 Servings

Measure 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
\N \N Cherry Topping:
1½ cup Cherry pie filling
½ cup Nuts; chopped
½ cup Coconut flakes
3 tablespoons Granulated sugar

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

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