Cherry Drops Recipes

CHERRY COCONUT DROPS

Steps:

• Grease and flour a cookie sheet, set aside.
• In a medium mixing bowl combine coconut and cornstarch. Stir in sweetened condensed milk and vanilla until mixture is combined. Stir in the chopped candied cherries.
• Drop dough by slightly rounded teaspoons 1 inch apart onto the prepared cookie sheet.
• Bake at 350° for 12 to 15 minutes or until bottoms are lightly browned. Cool on cookie sheet for a minute or two and transfer cookies to a cooling rack to cool.
• *Prep time is an approximation*.

CHOCOLATE CHERRY DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT CHERRY DROPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. With mixer, cream together butter, sugar, almond extract,and egg .
• 3. Add, mixing on low, flour, baking powder, salt, until just combined.
• 4. With a spoon or spatula, fold in coconut nuts and cherries.
• 5. Drop by teaspoon-ful onto cookie sheets. These will not spread out and flatten. Bake 10 - 15 minutes. Until bottom barely starts to brown.

CHOCOLATE CHERRY DROPS

Steps:

• 1. Heat oven to 375 degrees Lightly grease cookie sheet Set aside.
• 2. In large mixing bowl combine brown sugar, 1/2 c butter, 1/2 c sour cream, 3 squares melted chocolate, the egg and vanilla. Beat at medium speed until well blended. Add flour, baking soda and salt. Beat at low speed until soft dough forms. Stir in the chopped cherries.
• 3. Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Bake for 12 to 15 minutes or until set. Cool completely.
• 4. In medium mixing bowl combine powdered sugar, melted chocolate, sour cream and butter. Beat on low speed until smooth. Spread frosting evenly on cookies. Garnish with a cherry half in the middle of the cookie frosting. Let dry completely before storing.

CHOCO-CHERRY NUT DROPS

Steps:

• Preheat oven to 350 degrees.
• Sift together the flour, baking soda, and salt. Reserve.
• Cream the softened butter. Gradually add the brown and granulated sugars. Blend in the egg and vanilla. Beat well. Add the dry ingredients gradually, blending well.
• Stir in the chocolate morsels, pecans and cherries. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in preheated oven for 10 to 12 minutes until golden brown.

FROSTED CHERRY DROPS

Steps:

• Preheat oven to 350 degrees.
• In large bowl, combine all ingredients EXCEPT cherries; stir until well blended.
• Fold in cherries.
• Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake at 350 degrees for 8 to 12 minutes or until edges are light golden brown.
• Cool for 1 minute; remove from cookie sheets.
• Cool completely.
• FROSTING:.
• In small bowl, combine all frosting ingredients EXCEPT cherries, adding enough half-and-half for desired spreading consistency.
• Frost cooled cookies; top each with one-fourth maraschino cherry.

CHERRY DROP COOKIES

Steps:

• Beat the butter, egg yolks and brown sugar until creamy. Add vanilla and beat again. Remove beater and get a spoon to mix the rest of the way. Alternate adding flour, nuts and candied cherries.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake at 350F for 12-13 minutes. These cookies will brown very fast due to the butter content. You should remove them when the bottoms are just starting to turn brown.

CHERRY DROPS

Steps:

• 1. Preheat oven to 400 degrees F. In a large bowl, beat butter until creamy. Add gelatin and sugar and beat until well mixed. Beat in egg and vanilla. Gradually add flour and baking powder. Mix well. Shape dough into 1-inch balls and place on baking sheets.
• 2. Flatten with bottom of glass, and make an indentation in center of each cookie with your thumb. Place a cherry in indentation and sprinkle with sugar crystals. Bake 8 to 10 minutes,or until edges are lightly browned. Cool 5 minutes,then remove to a wire rack to cool completely.

CHERRY PECAN DROPS

Steps:

• Heat oven to 375 degrees.
• Grease cookies sheets.
• In large bowl, combine sugar, shortening, milk, vanilla, and eggs; beat well.
• Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped cherries; mix well.
• Cover dough with plastic wrap and refrigerate until chilled for easier handling, if desired.
• Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
• Form into balls; place 2-inches apart on greased cookie sheets.
• Press maraschino cherry piece into top of each ball.
• Bake for 10-15 minutes until light golden brown.