~ Soft Cherry Filled - Sour Cream Sugar Cookies ~

Cassie *

By
@1lovetocook1x

From the time I was old enough to help, mom, sis and I enjoyed making these cookies. Froze them for Christmas, then would sneak them when mom wasn't looking! LOL!
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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
Depends if filling or just cutting out to frost. It's a pretty big batch
Prep:
10 Min
Cook:
10 Min
Method:
Bake

Ingredients

1 c
crisco shortening
2 c
sugar
2
eggs
1 tsp
salt
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

Step-By-Step

1Prep time does not include chill time.
2If using home made cherry filling. Let it cool before filling cookies.

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.
3Cookies:

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.
4Start adding the flour a little at a time alternating with the sour cream - ending with flour. Make sure it's blended well.

Refrigerate for at least 3 hours for easier rolling.
5Preheat oven to 350 degree F.
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.
6Once I cut the circles I placed them on parchment lined baking sheet. Add about 1 tsp filling and fold over the filling lightly. Crimp edges with a fork or just use your finger tips to enclose. Prick the top with fork tines, or cut a small slit with a knife.

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.
7Place on a cooling rack and repeat with remaining batter. You can use regular pie fillings or just make frosted sugar cookies.

These freeze well too.

Enjoy!
8I glazed some of my filled cookies with this glaze.

1 cup confectioners' sugar, 1 tsp almond extract or can use vanilla, 3 - 4 tablespoons cream. Whisk until smooth. Glaze when cookies are cool.

About this Recipe

Course/Dish: Cookies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom