Cheery Cherry Christmas Cookies Recipes

CHERRY CHRISTMAS COOKIES - AN OLD FASHIONED SLICE AND BAKE RECIPE

Steps:

• Preheat the oven to 325°F (165°C). You may need to set the temperature a bit lower for a fan or convection oven.
• Cream butter and sugar in an electric mixer.
• Add the egg and either the vanilla or almond extract to the butter and sugar mixture.
• Beat until the mixture is light and fluffy.
• Gradually add the flour, beating in slowly a bit at a time..
• Remove the bowl from the electric mixer and fold in the cherry halves and chopped pecans using a wooden spoon.
• Put the dough in the fridge for an hour.
• Shape the dough into 3 rolls, each about 9 to 10 inches long.
• Wrap the dough rolls in cling film (plastic wrap) and either refrigerate for up to 3 days, or place the rolls in freezer bags and freeze for up to 2 months.
• When ready to bake, remove the rolls from the fridge or freezer and allow to warm up a little.
• Gently roll the wrapped rolls on a flat surface to ensure they are round and don't have a flat edge where they have been sitting.
• Cut the chilled or frozen rolls in ⅛ inch slices.
• Bake on ungreased baking sheets for 10 - 12 minutes until the edges of the cookies are beginning to turn golden.
• Allow to cool for 5 minutes on the cookie sheets before removing to wire racks to cool completely.

CHEERY CHERRY COOKIES

Steps:

• In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.

CHRISTMAS CHERRIES

Steps:

• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour.
• When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half.
• Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack.

CHERRY BELL COOKIES

Steps:

• Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
• Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
• Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
• To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
• Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.

CHERRY COOKIES

Steps:

• Pre heat oven to 375 and grease well cookie sheets.
• Combine butter, sugar, vanilla, salt and flour.
• Will be stiff.
• Stir in chopped cherries.
• Form into balls and place on sheets 2 inches apart.
• Bake for 15 minutes, DO NOT LET BROWN.

CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES RECIPE - (4/5)

Steps:

• Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and maraschino cherries. Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour. Preheat the oven to 325°F and line baking sheet with parchment paper. Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between. Bake the cookies 10- 15 minutes (until they just start to turn lightly golden brown on top) Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

MAKE-AHEAD CHERRY CHRISTMAS SLICES

Steps:

• In a mixing bowl, cream the butter and sugar.
• Add the egg and vanilla; beat until fluffy.
• Add the flour; mix well.
• Stir in cherries and pecans.
• Chill the dough for 1 hour.
• Shape the dough into three 10-in rolls; wrap in plastic wrap, and place in a zip-lock freezer bag.
• Freeze up to 2 months.
• TO BAKE COOKIES: Remove the rolls from the freezer.
• Cut rolls into 1/8-inch slices.
• Place the cookies 1-inch apart on ungreased baking sheets.
• Bake at 325 degrees for 10-12 mins, or until the edges are golden brown (don't overbake).
• Remove to wire racks; cool.