~ Soft Cherry Filled - Sour Cream Sugar Cookies ~
I changed them up this time. Instead of using 2 cookies ( bottom and top ) I folded them over. What a time saver.
I made a homemade cherry filling for these ones. You can use canned pie fillings or just roll them out as cookies to frost.
They should be a little crispy around the edges, but remaining cookie - soft & tender. I take mine out when they look like they could bake another minute on top. They always turn out perfect!
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- 1 c
- crisco shortening
- 2 c
- 1 tsp
- 1 tsp
- baking soda
- 2 tsp
- baking powder
- 3/4 tsp
- almond or vanilla extract - i use almond
- 5 c
- flour - more if needed and to roll
- 1 c
- sour cream
Here's how I made mine :
Dump a 15 ounce can of dark sweet cherries & juice in a med saucepan. Add 2 tablespoons sugar, 1/2 tsp almond extract, stir. bring to a boil. Whisk together 1/3 cup water and 2 tablespoons corn starch. Once cherries are boiling, whisk in the cornstarch and when thickened, remove from heat, cover and cool.
In a medium bowl, sift together the flour, salt, baking soda and baking powder. Set aside.
In a large bowl, cream together the shortening and sugar. Add the eggs and beat until well incorporated. Beat in the extract.
Refrigerate for at least 3 hours for easier rolling.
Line baking sheet with parchment paper.
Roll out desired amount of dough to desired thickness on a lightly floured surface. I used the ring of a large canning jar as I filled my cookies. If just baking to frost you can make them smaller.
I then sprinkled with sugar and baked for 10 - 12 minutes. You want to take them out when just the edges are starting to brown. The top will almost look like it needs to bake longer, but this is when I take them out. They will continue to cook some.
These freeze well too.