~ 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!


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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

Directions Step-By-Step

1
Prep time does not include chill time.
2
If 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.
3
Cookies:

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.
4
Start 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.
5
Preheat 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.
6
Once 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.
7
Place 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!
8
I 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