BiteClub, Cook, Cookies, Holiday Cookie Contest

Cherry Surprise Cookie Recipe

Maraschino cherries wrapped in shortbread, topped with a pink butter frosting. Yum!

Cherry Surprise Cookie Recipe
Cherry Surprise Cookie Recipe
Cherry Surprise Cookie Recipe
Cherry Surprise Cookie Recipe

This recipe came in by phone, and sounded good enough to transcribe. Mostly because I love Maraschino cherries. Unfortunately, in saving the recipe, the name of the baker got lost in translation. So, if you were the one who called, let me know!

Cherry Surprise Cookie Recipe

1/2 cup butter
3/4 cup powdered sugar
1.5 cups sifted flour
1/8  tsp salt
1 jar Maraschino cherries with juice reserved

Drain cherries so they aren’t too wet, reserve juice.

Preheat oven to 350 degrees. Cream butter and sugar, add flour and salt and mix thoroughly. Wrap about a teaspoon of the dough around each cherry and roll into ball. Place on parchment-lined cookie sheet about an inch apart. Press gently. Bake 12-15 minutes. Don’t overcook. They should be blonde in color.

Gently set on cooling rack and prepare frosting.

Mix 1/3 c butter and 2 1/2 cups powdered sugar with just cherry juice to get a good consistency. While cookies are still warm, drop a teaspoon atop the cookie so it melts and glazes the top.

Subscribe Now!

Comments

18 thoughts on “Cherry Surprise Cookie Recipe

  1. I tried making these yesterday—–There are no eggs or anything to bind these ingredients?? The mix just ends up being lumpy powder…?????

    1. If it’s too dry, then add more clumps of butter. What most likely happened is that you added too much flour to the recipe, a very easy thing to do.

  2. I tried making these yesterday—–There are no eggs or anything to bind these ingredients?? The mix just ends up being lumpy powder…?????

    1. If it’s too dry, then add more clumps of butter. What most likely happened is that you added too much flour to the recipe, a very easy thing to do.

  3. You did wonderful. 🙂

    Another use for leftover frosting that my mother always did was to make graham cracker sandwiches. 😉

  4. Thank you for trying out my Grandma’s cookies! I’m so glad that you liked them. When we make them, we have the frosting stiffer so that’s it’s more like little cupcakes, and the balls are rolled smoother. But those still look really yummy! 🙂 I’m so glad that you bore with me in having to transcribe my recipe over the phone. 🙂

    1. thanks amanda! that’s the hard part of recipes is knowing exactly how to make them. I’ll try it again another time. I loved these, though!! We at all the leftover frosting with our fingers.

  5. You did wonderful. 🙂

    Another use for leftover frosting that my mother always did was to make graham cracker sandwiches. 😉

  6. Thank you for trying out my Grandma’s cookies! I’m so glad that you liked them. When we make them, we have the frosting stiffer so that’s it’s more like little cupcakes, and the balls are rolled smoother. But those still look really yummy! 🙂 I’m so glad that you bore with me in having to transcribe my recipe over the phone. 🙂

    1. thanks amanda! that’s the hard part of recipes is knowing exactly how to make them. I’ll try it again another time. I loved these, though!! We at all the leftover frosting with our fingers.

Leave a Reply

Your email address will not be published. Required fields are marked *

Read previous post:
Eggless Gingery Fruit Bars Recipe
Eggless Gingery Fruit-Nut Bars Cookie Recipe

Packed for a hike or a holiday cookie tin, these fruit and nut powerhouses are egg-free

Close