Cherry Almond Butter Cookies
Cherry Almond Butter Cookies are delightful treats that combine the richness of butter with the sweetness of cherries and the nutty flavor of almonds. These soft and chewy cookies are perfect for the holiday season or any time you want a tasty dessert. Their beautiful red and white appearance also makes them a festive addition to your cookie platter.
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 1 cup |
| Brown Sugar | 1/2 cup |
| Large Eggs | 2 |
| Almond Extract | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 2 1/4 cups |
| Baking Soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Chopped Maraschino Cherries | 1/2 cup |
| Chopped Almonds | 1/2 cup |
| Powdered Sugar (for dusting) | Optional |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly and achieve a lovely golden color.
- Prepare the Baking Sheets: Line two baking sheets with parchment paper. This helps prevent the cookies from sticking and makes for easy cleanup.
- Cream the Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Eggs and Extracts: Add the large eggs one at a time, mixing well after each addition. Then, add the almond extract and vanilla extract, mixing until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step guarantees that your dry ingredients are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture. Mix on low speed until the dough is just combined and no flour streaks are visible.
- Fold in Cherries and Almonds: Gently fold in the chopped maraschino cherries and chopped almonds using a spatula. Be careful not to overmix; you want the cherries and nuts to be evenly distributed in the dough.
- Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Dust with Powdered Sugar: If desired, dust the cooled cookies with powdered sugar for an extra festive touch before serving.
Enjoy your Cherry Almond Butter Cookies with a glass of milk, coffee, or as a sweet treat during the holiday season!
Michigan Cherry Chocolate Chip Cookies
Michigan Cherry Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. Combining the rich taste of chocolate chips with the sweet tartness of dried Michigan cherries, these cookies deliver a burst of flavor in every bite. They are perfect for holiday cookie trays or simply enjoying with a glass of milk any time of the year.
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 3/4 cup |
| Brown Sugar | 3/4 cup |
| Large Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 2 1/4 cups |
| Baking Soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Semi-sweet Chocolate Chips | 1 cup |
| Dried Michigan Cherries | 1 cup |
| Chopped Walnuts (optional) | 1/2 cup |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees the cookies bake properly and develop a nice texture.
- Prepare the Baking Sheets: Line two baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from sticking.
- Cream the Butters and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla: Add the large eggs one at a time to the butter mixture, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the dry ingredients are combined evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Fold in Chocolate Chips and Cherries: Gently fold in the semi-sweet chocolate chips, dried Michigan cherries, and chopped walnuts (if using) using a spatula until evenly distributed throughout the dough.
- Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded portions of the dough onto the prepared baking sheets, making sure to space them about 2 inches apart.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your delicious Michigan Cherry Chocolate Chip Cookies!
Cherry Oatmeal Raisin Cookies
Cherry Oatmeal Raisin Cookies are a scrumptious blend of flavors, combining the hearty texture of oats with the sweetness of raisins and the tartness of dried Michigan cherries. These cookies offer a chewy texture and a delightful taste that make them perfect for holiday gatherings or a cozy afternoon snack. The addition of cherries adds a unique twist to the traditional oatmeal raisin cookie that will have everyone reaching for seconds.
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Brown Sugar | 3/4 cup |
| Granulated Sugar | 1/2 cup |
| Large Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 1 1/2 cups |
| Baking Soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground Cinnamon | 1 teaspoon |
| Old-Fashioned Rolled Oats | 2 cups |
| Dried Michigan Cherries | 1 cup |
| Raisins | 1 cup |
| Chopped Pecans (optional) | 1/2 cup |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly and achieve the perfect texture.
- Prepare the Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and to promote even baking.
- Cream the Butters and Sugars: In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
- Incorporate Eggs and Vanilla: Add the large eggs one at a time to the creamed mixture, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This helps to evenly distribute the leavening agent and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined; avoid overmixing to keep the cookies tender.
- Add Oats, Cherries, and Raisins: Stir in the old-fashioned rolled oats, dried Michigan cherries, and raisins. If you are using chopped pecans, fold them in at this stage for an extra crunch.
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets, making sure they are spaced about 2 inches apart.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy: Once the cookies have cooled, serve them up and enjoy the delightful combination of flavors and textures!
White Chocolate Cherry Macadamia Nut Cookies
White Chocolate Cherry Macadamia Nut Cookies are a delightful holiday treat that combines sweet white chocolate, tart dried cherries, and crunchy macadamia nuts. The luxurious flavors and chewy texture make these cookies a standout addition to any festive cookie platter. Their rich taste will undoubtedly please your cookie-loving family and friends, making them perfect for gifting or indulging.
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Brown Sugar | 3/4 cup |
| Granulated Sugar | 1/2 cup |
| Large Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 2 cups |
| Baking Soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Dried Michigan Cherries | 1 cup |
| White Chocolate Chips | 1 cup |
| Macadamia Nuts (chopped) | 1 cup |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees the cookies bake evenly for a perfect texture.
- Prepare the Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream the Butter and Sugars: In a large bowl, beat together the unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the large eggs one at a time, making certain each egg is fully incorporated before adding the next. Then, mix in the vanilla extract until just combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly mix the dry ingredients.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Stir in Add-Ins: Gently fold in the dried Michigan cherries, white chocolate chips, and chopped macadamia nuts using a spatula or a wooden spoon until evenly distributed.
- Scoop the Dough: Use a cookie scoop or a tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked; this is okay as they will continue to firm up as they cool.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your delicious White Chocolate Cherry Macadamia Nut Cookies!
Sour Cherry Coconut Cookies
Sour Cherry Coconut Cookies are a deliciously unique holiday treat that combines the tartness of sour cherries with the tropical sweetness of coconut. These cookies are soft and chewy, featuring a delightful blend of flavors that create a festive and inviting atmosphere. Perfect for holiday gatherings or as a thoughtful gift, these cookies are sure to impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 3/4 cup (1 1/2 sticks) |
| Granulated Sugar | 1 cup |
| Brown Sugar | 1/2 cup |
| Large Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 2 cups |
| Baking Soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Sweetened Shredded Coconut | 1 cup |
| Dried Sour Cherries | 1 cup |
| Almond Extract (optional) | 1/2 teaspoon |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to maintain an ideal baking environment for your cookies.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and to create an even baking surface.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture becomes light and fluffy, which should take about 3-4 minutes.
- Incorporate Eggs and Vanilla: Beat in the large eggs one at a time, ensuring that each egg is fully incorporated before adding the next. Then mix in the vanilla extract and almond extract (if using) until just combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure an even distribution of the leavening agent and salt in the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies too dense.
- Fold in Coconut and Cherries: Gently fold in the sweetened shredded coconut and dried sour cherries using a spatula or wooden spoon until evenly distributed throughout the dough.
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded portions of the dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Enjoy your Sour Cherry Coconut Cookies!
Cherry Pistachio Biscotti
Cherry Pistachio Biscotti are a delightful twist on the classic Italian cookie, combining the sweet and tart flavor of dried cherries with the rich, nutty taste of pistachios. These twice-baked treats are perfect for dipping in coffee or tea, making them a wonderful addition to any holiday cookie platter. Their crunchy texture and unique flavor combination will surely captivate anyone who tries them.
| Ingredients | Quantity |
|---|---|
| All-Purpose Flour | 2 cups |
| Granulated Sugar | 3/4 cup |
| Baking Powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted Butter | 1/2 cup (1 stick) |
| Large Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
| Dried Sour Cherries | 1 cup |
| Pistachios (shelled) | 1 cup |
| Almond Extract (optional) | 1/2 teaspoon |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee it reaches the right temperature for baking the biscotti.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the biscotti from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help evenly distribute the leavening agent throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar on medium speed until the mixture is smooth and creamy, about 3-4 minutes.
- Incorporate Eggs and Extracts: Add the eggs, one at a time, beating well after each addition. Next, stir in the vanilla extract and almond extract (if using) until combined.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined; avoid overmixing to keep the biscotti light.
- Fold in the Mix-Ins: Using a spatula, gently fold in the dried sour cherries and pistachios, making sure they are evenly distributed in the dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each one into a log, approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them a few inches apart.
- First Bake: Bake the logs in the preheated oven for about 25-30 minutes, until they are lightly golden and slightly firm to the touch.
- Cool and Slice: Once baked, remove the logs from the oven and allow them to cool on the baking sheet for about 10 minutes. Then, transfer them to a cutting board and slice them diagonally into 1/2-inch thick slices.
- Second Bake: Return the sliced biscotti to the baking sheet, placing them cut side down. Bake for an additional 10-15 minutes, turning them halfway through to achieve an even crunch.
- Cool Completely: Allow the biscotti to cool completely on the baking sheet before serving or storing them in an airtight container.
Enjoy your Cherry Pistachio Biscotti as a scrumptious treat during the holidays or any time of year!
Cherry-Lemon Shortbread Cookies
Cherry-Lemon Shortbread Cookies are a delightful holiday treat that fuses the rich, buttery texture of traditional shortbread with the bright, zesty flavors of fresh lemons and sweet cherries. These cookies are perfect for adding a festive touch to your holiday cookie platter or enjoying with a cup of tea. Their melt-in-your-mouth quality will leave everyone asking for more.
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 3/4 cup |
| Powdered Sugar | 1/2 cup |
| Large Egg Yolk | 1 |
| Vanilla Extract | 1 teaspoon |
| Fresh Lemon Zest | Zest of 1 lemon |
| All-Purpose Flour | 2 cups |
| Salt | 1/4 teaspoon |
| Dried Cherries (chopped) | 1/2 cup |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 325°F (160°C) to prepare for baking the cookies.
- Prepare Baking Sheet: Line two baking sheets with parchment paper to prevent the cookies from sticking.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and powdered sugar on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Egg Yolk and Flavorings: Add the large egg yolk, vanilla extract, and lemon zest to the butter mixture. Mix until all the ingredients are completely incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Take care not to overmix.
- Fold in Dried Cherries: Using a spatula, gently fold in the chopped dried cherries, ensuring they are evenly distributed throughout the dough.
- Form the Cookies: Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them spaced about 2 inches apart on the prepared baking sheets.
- Flatten the Cookies: Gently press each ball down with the palm of your hand or the bottom of a glass to flatten them slightly.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden.
- Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy the delightful combination of cherries and lemons in each bite of these scrumptious shortbread cookies!
Chocolate-Dipped Cherry Hazelnut Cookies
Chocolate-Dipped Cherry Hazelnut Cookies are a festive and indulgent treat that combines the rich flavors of chocolate, nutty hazelnuts, and sweet dried cherries. These cookies offer a delightful crunch and a chewy center, making them an irresistible addition to your holiday cookie tray. Dipping them in chocolate not only enhances their flavor but also adds a beautiful finish.
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Brown Sugar | 3/4 cup |
| Granulated Sugar | 1/4 cup |
| Large Egg | 1 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 2 cups |
| Ground Hazelnuts | 1 cup |
| Baking Powder | 1 teaspoon |
| Dried Cherries (chopped) | 1 cup |
| Salt | 1/2 teaspoon |
| Semi-Sweet Chocolate Chips | 1 cup |
| Coconut Oil or Shortening | 2 tablespoons |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugars. Mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Dried Cherries: Use a spatula to gently fold the chopped dried cherries into the dough until evenly distributed.
- Form the Cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly golden around the edges. Remove them from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Melt the Chocolate: While the cookies are cooling, melt the semi-sweet chocolate chips and coconut oil (or shortening) together in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
- Dip the Cookies: Once the cookies are completely cooled, dip the bottom half of each cookie into the melted chocolate, allowing any excess chocolate to drip off.
- Set the Cookies: Place the dipped cookies on parchment paper to set. You can also drizzle any remaining chocolate over the top for decoration if desired.
- Cool and Serve: Allow the chocolate to set at room temperature for about 30 minutes or in the refrigerator for quicker setting. Once the chocolate is firm, your Chocolate-Dipped Cherry Hazelnut Cookies are ready to be enjoyed! Store them in an airtight container for freshness.
Cherry Cream Cheese Spritz Cookies
Cherry Cream Cheese Spritz Cookies are a delightful and rich holiday treat that merges the tanginess of cream cheese with the sweetness of cherries. These tender cookies are formed using a cookie press, creating beautiful shapes that are perfect for festive occasions. The addition of cherries gives these cookies a burst of flavor and a charming visual appeal, making them a favorite on any cookie platter.
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Cream Cheese | 8 oz (1 package) |
| Granulated Sugar | 3/4 cup |
| Vanilla Extract | 1 teaspoon |
| Large Egg | 1 |
| All-Purpose Flour | 2 1/4 cups |
| Baking Powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Maraschino Cherries (drained and chopped) | 1/2 cup |
| Red Food Coloring (optional) | A few drops |
| Extra Granulated Sugar (for sprinkling) | For dusting |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line several baking sheets with parchment paper to prepare for the cookies.
- Cream the Butter and Cream Cheese: In a large mixing bowl, combine the unsalted butter and cream cheese. Using an electric mixer, beat the mixture on medium speed until it is smooth and creamy, about 2-3 minutes.
- Add Sugar and Vanilla: Once the butter and cream cheese are well combined, add the granulated sugar and vanilla extract. Continue mixing until the sugar is fully incorporated and the mixture is light in color.
- Incorporate the Egg: Add the large egg to the mixture and mix until it is fully combined, scraping down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture. Mix on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.
- Fold in Cherries and Color: Gently fold the chopped maraschino cherries into the dough. If you want to enhance the color, add a few drops of red food coloring and mix until you achieve your desired shade.
- Prepare Cookie Press: If using a cookie press, fill the press with the cookie dough according to the manufacturer’s instructions. If you’re not using a press, you may also use a piping bag fitted with a star tip.
- Pipe the Cookies: Pipe the dough onto the prepared baking sheets in your desired shapes, spacing them about 1-2 inches apart. For classic spritz cookies, you can use shapes like stars or rosettes.
- Sprinkle with Sugar: Lightly sprinkle the tops of the cookies with extra granulated sugar for a touch of sweetness and sparkle.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the cookies are set and the edges are just starting to turn golden.
- Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your Cherry Cream Cheese Spritz Cookies, perfect for sharing during the holiday season!
Michigan Cherry Thumbprint Cookies
Michigan Cherry Thumbprint Cookies are a treasured holiday classic that combine a buttery cookie base with a sweet cherry jam filling. These delightful cookies are not only visually appealing with their signature thumbprint indentation but also offer a wonderful balance of flavors. Perfect for sharing during the festive season, these cookies are sure to impress family and friends alike.
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 1/2 cup |
| Powdered Sugar | 1/4 cup |
| Vanilla Extract | 1 teaspoon |
| Large Egg | 1 |
| All-Purpose Flour | 2 cups |
| Baking Powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Cherry Jam | 3/4 cup (for filling) |
| Chopped Pecans (optional) | 1/2 cup |
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal later.
- Cream Butter and Sugars: In a large mixing bowl, combine the unsalted butter, granulated sugar, and powdered sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter-sugar mixture. Mix until well combined, scraping down the sides of the bowl as necessary.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine.
- Mix Dry into Wet: Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough just comes together. Be careful not to overmix.
- Shape the Cookies: Using your hands, form small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheets, spacing them a couple of inches apart.
- Create Thumbprints: With your thumb or the back of a round measuring spoon, gently press down in the center of each dough ball to create an indentation where the cherry jam will sit.
- Fill with Cherry Jam: Spoon a small amount of cherry jam into each thumbprint, filling the indentation but not overflowing.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 12-15 minutes, or until the edges are lightly golden.
- Cool the Cookies: Once baked, remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Serve and Enjoy: Once cooled, the cookies are ready to enjoy! For an added festive touch, you can sprinkle with additional powdered sugar before serving.
Cherry Pecan Snowball Cookies
Cherry Pecan Snowball Cookies are delightful, buttery treats that have a rich flavor and a soft, melt-in-your-mouth texture. These cookies combine the crunch of pecans with the sweetness of cherries, making them a perfect festive bite for holiday gatherings. They are often rolled in powdered sugar, giving them their signature snowball appearance, which adds a charming touch to your holiday cookie platter.
| Ingredients | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 1/2 cup |
| Powdered Sugar | 1 cup (plus more for dusting) |
| Vanilla Extract | 1 teaspoon |
| Chopped Pecans | 1 cup |
| Dried Cherries (chopped) | 1/2 cup |
| All-Purpose Flour | 1 3/4 cups |
| Salt | 1/4 teaspoon |
Cooking Steps:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Flavorings: Add the vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- Add Dry Ingredients and Mix: Gradually sift in the all-purpose flour and salt, mixing on low speed until combined. Do not overmix. The dough should be soft but not sticky.
- Incorporate Nuts and Cherries: Gently fold in the chopped pecans and dried cherries into the dough using a spatula or wooden spoon, ensuring they are evenly distributed.
- Form Dough Balls: Using your hands, scoop out about 1 tablespoon of dough and roll it into a ball, approximately 1 inch in diameter. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookies are moderately golden on the bottom but still soft in the middle.
- Cool and Dust: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. While they are still warm, roll each cookie in powdered sugar to coat. Transfer them to a wire rack to cool completely.
- Final Coating: Once the cookies are completely cool, you may choose to roll them in powdered sugar again for a snowy finish.
Enjoy these Cherry Pecan Snowball Cookies as a festive treat during the holidays or any time you crave a sweet indulgence!