CHEWY CHERRY-OATMEAL COOKIES
Cherry-oatmeal cookies are a nice twist on a classic. Serve these at your next gathering, or make a batch and slip one into your loved one's lunch bag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
- In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
- Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.
CHERRY SHORTBREAD HEARTS
James Martin's easy biscuits taste as good as they look and make an ideal Valentine's Day gift
Provided by James Martin
Categories Treat
Time 30m
Yield Makes 14-16, depending on cutter
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
- Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
- Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.
Nutrition Facts : Calories 242 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.21 milligram of sodium
CHERRY BISCUIT COBBLER
We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.
Provided by Claire Saffitz
Categories Bon Appétit Summer Dessert Cobbler/Crumble Cherry Biscuit Lemon Soy Free Peanut Free Vegetarian
Yield 8 servings
Number Of Ingredients 22
Steps:
- Biscuits:
- Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
- Turn out dough onto a generously floured surface. Pat into a 3/4"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to 1/2" thick, dusting with more flour as needed.
- Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
- Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.
- Filling and assembly:
- Place a rack in middle of oven and preheat to 400°F. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.
- Arrange chilled biscuits over filling, fitting snugly so they're touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.
- Bake cobbler 10 minutes. Reduce heat to 350°F and continue to bake until biscuits are golden brown and juices are bubbling, 50-65 minutes more. Let cool slightly. Serve cobbler with ice cream.
- Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.
CHERRY BISCUITS
Make and share this Cherry Biscuits recipe from Food.com.
Provided by Natures Cuisine
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Boil juice and syrup about 15 minutes.
- Roll dough and sprinkle with sugar and cinnamon.
- Dot with butter and sprinkle cherries over it.
- Roll and cut as cinnamon rolls.
- Pour syrup over top and back.
- Bake 25-30 minutes.
Nutrition Facts : Calories 109.4, Fat 0.2, Sodium 21, Carbohydrate 29.2, Fiber 0.6, Sugar 11.8, Protein 0.4
CHERRY, NUT BISCUITS
Mum used to make these biscuits for me all the time as a kid, and they are still so good! I think they may have come from a Women's Weekly cookbook, but they're really simple biscuits to make, use basic ingredients and suit so many tastes... whenever they've been made they always go down a real treat (and they look pretty special to!).
Provided by Hayley_11
Categories Drop Cookies
Time 25m
Yield 30 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C.
- Cream the butter and sugar until light and creamy.
- Add the egg and the vanilla, beating well.
- Sift the flour into the mixture and combine to form a soft dough.
- Drop round teaspoonfuls of mixture into the nuts.
- Roll in balls.
- Place onto lined oven trays (allowing room for spreading) and press half a cherry on top of each biscuit.
- Bake for 15-20 minutes or until golden.
- Allow to cool slightly before removing biscuits from their trays.
Nutrition Facts : Calories 140.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 15.9, Sodium 176.7, Carbohydrate 8.5, Fiber 1.4, Sugar 2.4, Protein 3.2
COCONUT AND CHERRY COOKIES
Chewy and moreish, a treat at teatime.
Provided by qas5saq
Time 30m
Yield Makes Biscuits
Number Of Ingredients 0
Steps:
- Line baking sheets with non-stick liner or baking parchment
- Set the oven to gas mark 4 or 180C
- Tip the butter and sugar into a bowl and beat them together until smooth.
- Add the beaten egg.
- Add the coconut to the creamed mixture and then the flour.
- Mix all the ingredients together to give a smooth, firmish dough.
- Divide the dough into 16 pieces and roll each piece into a ball. Flatten the balls to about 4-5cm (1 1/2-2in) in diameter and place them on the lined baking sheets. The cookies spread slightly during cooking, so don't place them too close together. Press half a glace cherry on top of each biscuit.
- Bake the biscuits in the centre of the oven for 15 mins (13 mins in a fan oven) or until they are a light-golden colour.
- Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
- Storage and freezing tips: The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.
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CHERRY BISCUIT COBBLER RECIPE | BON APPéTIT
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5/5 (86)Estimated Reading Time 2 minsServings 8
- Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.
- Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
- Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.
- Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
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