CHERRY BOMB COOKIES
Make and share this Cherry Bomb Cookies recipe from Food.com.
Provided by RandiDB
Categories Dessert
Time 1h15m
Yield 5-6 dozen cookies
Number Of Ingredients 9
Steps:
- Drain the cherries. Leave them in a strainer while you make the cookie dough.
- Put flour, baking powder, soda and salt in a mixing bowl. Stir with a fork until thoroughly mixed. Cut in the softened butter with two forks, continuing to cut until the mixture looks like course corn meal (you can also do this in a food processor with the steel blade, using cold butter cut in 1/2 inch chunks).
- Beat the eggs in a medium-sized bowl and combine them with the sugar.
- Add the egg and sugar mixture to the rest of the ingredients and stir until thoroughly mixed.
- Extract small bits of dough with your fingers and wrap them around each maraschino cherry, leaving the stem sticking out. Press the bottoms of the dough-wrapped cherries down slightly on a greased baking sheet.
- Bake at 350 degrees for 10 minutes (cookies wil be white, if they start to brown, reduce the baking time). Let the cookies cool on the cookie sheet. Then dip them in powdered sugar so that the entire cookie part is covered, but not the stem.
CHERRY BOMB COOKIES
Steps:
- Mix above ingredients. With teaspoon roll into 1 to 1 1/2 inch balls, drop into bowl of powdered sugar. Roll to coat ball. Bake on cookie sheet at 350 degrees until golden, about 10 to 15 minutes. Belleair, Florida busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz on Mar 23, 1998
Nutrition Facts : Calories 281 calories, Fat 15.93025 g, Carbohydrate 29.676 g, Cholesterol 55.115 mg, Fiber 0.240000003576279 g, Protein 4.949 g, SaturatedFat 13.01606 g, ServingSize 1 1 Serving (132g), Sodium 98.44 mg, Sugar 29.4359999964237 g, TransFat 1.0198 g
CHERRY BOMB CHOPS
Steps:
- Submerge pork chops the saucepan with the brine for 20 minutes. Remove and pat dry with paper towels.
- Preheat the oven to 200 degrees F.
- Season the chops on both sides with kosher salt and freshly cracked pepper. Arrange the chops on a baking sheet and put in the oven. Roast the chops until an instant-read thermometer registers 90 degrees F, about 20 minutes. Meanwhile, while the chops are in the oven, in a medium-size saucepan, add the canned cherries, 3/4 of a cup of Madeira, the orange zest, ginger, agave and a pinch of salt. Bring the mixture to a boil over high heat, then lower the heat to a strong simmer and reduce the sauce by half.
- Once the chops have reached 90 degrees F, remove them from the oven.
- Heat a large skillet over high heat, add the grape seed oil and heat until shimmering. Add the chops, being careful not to crowd them, and cook for 4 minutes per side. They will be golden and have a hard crust. Transfer them to a serving platter and tent with aluminum foil to keep warm. In the same skillet that the chops were cooked in, add the remaining 1/4 cup of Madeira and deglaze the pan over medium-high heat. Stir in the balsamic and cherry sauce and reduce by half. Turn off the heat, add the butter and stir to combine. Pour the cherry sauce over the chops and serve.
- In a large saucepan over high heat, add the water and remaining ingredients, except the ice. Stir until the salt dissolves. Remove from the heat, add the ice and stir until cool.
CHERRY BONBON COOKIES
This is a very old recipe from my grandma. The sweet cherry filling surprises folks trying them for the first time. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine flour and salt; gradually add to the creamed mixture. , Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake 18-20 minutes or until lightly browned. Remove to wire racks to cool., For glaze, combine sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar.
Nutrition Facts : Calories 113 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY COOKIES
Make and share this Cherry Cookies recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 25m
Yield 3 dozen cookies (or so)
Number Of Ingredients 6
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.
CHERRY CHIP COOKIES I
A chip cookie with a difference! Light, crispy and eggless, these cookies are a great after-school treat with a cold mug of milk.
Provided by Jolyn Renshaw
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine margarine, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in cherry flavored chips (other flavors work well, too!).
- Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 12 minutes. Remove immediately from cookie sheets and onto wire racks to cool.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 33.7 g, Fat 19.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 228.3 mg, Sugar 10.1 g
CHERRY BOMBS
You'll win praise for these clever cherry bombs. Serve them for a special occasion with a knife and dessert spoon. -Linda Triplett, Renton, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm., Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm., Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup.
Nutrition Facts : Calories 622 calories, Fat 38g fat (20g saturated fat), Cholesterol 50mg cholesterol, Sodium 98mg sodium, Carbohydrate 72g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.
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