Cherry-Ettes

Sarah Farrand

By
@coverats

This delicious, buttery, cherry-packed pink bites are perfect for any holiday or just because.


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Comments:

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
How adorable will these be on a cookie tray? I love the addition of cherries to this melt in your mouth shortbread cookie. Don't forget to double dip the glaze like Sarah suggests... it really takes these to another delicious level.

Ingredients

COOKIE

1 c
unsalted butter, room temperature
3/4 c
powdered sugar
1/2 tsp
salt
1 tsp
vanilla
1 tsp
almond extract
1/2 c
maraschino cherries, chopped
2 1/4 c
all purpose flour

GLAZE

1 c
powdered sugar
1/4 c
maraschino cherry juice (adjust for thicker or thinner consistency)
1 tsp
vanilla

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Place all cookie dough ingredients into a bowl, and knead by hand to combine. You can use a mixer, but I've found with this recipe, it's easier to just get in there with your hands.
3
Shape the dough into roughly tablespoon sized balls or use a cookie scoop. Place the cookies onto ungreased baking sheets. Bake for 15-17 minutes until just light golden on the bottom. Let cool.
4
To make the glaze, mix all ingredients together.
5
Once the cookies are cool, dip the tops in the glaze and place on waxed paper lined sheets to set. Dip twice if you like. I usually do! Enjoy!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids