Saturday, December 26, 2009

Cherry Tea Cakes

I loved all the new cookie recipes we tried this year but these were probably my very favorite. A really great butter cookie with a delicious almond cherry flavor. I used Tillan Farms maraschino cherries. They have no artificial colors, artificial flavors, sulfites or preservatives. I omitted the red food color from the recipe so mine did not have the pink hue as pictured in my recipe book. You can dip these or drizzle them with white chocolate but I think they are perfect as is.

Cherry Tea Cakes

1 cup powdered sugar
1 cup butter, softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 or 4 drops red food color (omitted)
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup drained maraschino cherries, chopped
1/2 cup white vanilla baking chips (omitted)

1. Heat oven to 350. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.

2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.

3. Bake 8-10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.

4. In 1 quart resealable freezer plastic bag, place baking chips, seal bag. Microwave 35-50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

Source: Betty Crocker's Christmas Cookies, Dec/Jan 2009.

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