~ 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!
1 ccrisco shortening
1 tspbaking soda
2 tspbaking powder
3/4 tspalmond or vanilla extract - i use almond
5 cflour - more if needed and to roll
1 csour cream
How to Make ~ Soft Cherry Filled - Sour Cream Sugar Cookies ~
- 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.
- 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.