Thursday, December 23, 2010

Cherry Tea Cakes

Source: Robin

Serves: About 5 Dozen


  • 1 cup powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons maraschino cherry liquid
  • 1/2 teaspoon almond extract
  • 4 drops red food coloring
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup drained maraschino cherries, chopped
  • 1/2 cup white vanilla baking chips (I omitted)


  1. Pre-heat oven to 350°.
  2. In a large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food coloring on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
  3. Shape dough into 1 inch balls. On a cookie sheet, place balls 2 inches apart.
  4. Bake 8-10 minutes until edges are light golden brown. Remove from cookie sheets, and put on a cooling rack for 20-30 minutes.
  5. Place baking chips in a 1 quart freezer bag. Microwave on high for 35-50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut a small tip from bottom corner of bag and drizzle over cookies.

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