Maraschino Cherry Cookie Bars Recipes

MARASCHINO CHERRY BARS

Steps:

• Cream sugar and butter in a mixing bowl till smooth and creamy.
• Beat in egg, vanilla, and almond extract. Stir in flour and salt, then cherries.
• Chill for at least 30 minutes or until no longer sticky. Pat dough into a lightly greased 15" x 10" jelly roll pan. I periodically dip my hands in water so the dough doesn't stick to them.
• Bake at 350 for 15-18 minutes. Cool completely and drizzle with glaze.
• To make glaze, combine powdered sugar and enough cherry juice till you get the right consistency.

CHOCOLATE-MARASCHINO CHERRY COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir together cookie mix, flour, butter, egg, cherry extract, almond extract and cherry juice with spoon until soft dough forms. Stir in chopped cherries and miniature chocolate chips.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are light golden brown. Using end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High in 30-second increments, stirring after each, until chips are softened; stir until smooth. Dip each stemmed cherry in melted chocolate and place in indentation of each cooled cookie.

CHERRY COCONUT BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

MARASCHINO CHERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Cream butter and sugar in a large bowl with an electric mixer. Blend in flour until mixture resembles coarse crumbs. Pat dough evenly into the prepared baking pan.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, combine shredded coconut, condensed milk, red and green maraschino cherries, walnuts, and raisins in a bowl; spread evenly on top of cooked shortbread.
• Bake until golden brown, about 35 minutes more. Let cool completely before slicing into bars.

MARASCHINO CHERRY CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat shortening, white sugar, and brown sugar together in a bowl with an electric mixer until creamy and fluffy. Add eggs and vanilla extract; stir until well incorporated.
• Mix flour, baking powder, baking soda, and salt together in another bowl; add to sugar mixture, blending until an even dough forms. Add oats, coconut, cherries, and chocolate chips until just mixed in.
• Scoop rounded tablespoons of dough onto the prepared baking sheets.
• Bake in the preheated oven until the edges are brown, 8 to 10 minutes. Let rest for 5 minutes, then transfer to a wire rack to cool.

GLUTEN FREE MARASCHINO CHERRY BARS

Steps:

• Preheat oven to 350°F.
• Line a 9X13 pan with tinfoil.
• In a large bowl, combine all crust ingredients. Mix until crumbly and well combined and press into bottom of ungreased foil lined pan.
• Bake for 15 to 20 minutes or until lightly brown.
• In a small bowl, combine all filling ingredients and mix well.
• Pour over crust and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Cool.
• Combine all frosting ingredients except coconut. Beat until fluffy and spread over cooled bars.
• Sprinkle with coconut and cut into bars.

CHOCOLATE-COVERED MARASCHINO CHERRY COOKIES

Steps:

• Pat cherries with paper towels to remove excess moisture; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in cherry juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until dough is easy to handle., Insert a chocolate chip into each maraschino cherry. Wrap a tablespoon of dough around each cherry. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 15-17 minutes or until set and edges are lightly browned. Remove to wire racks to cool. , In a microwave, melt remaining chips and shortening; stir until smooth. Dip tops of cookies in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.