Are you looking for a festive and easy cookie to bring to a cookie exchange or a holiday party? Well I have the perfect cookie for you!
Cherry Pie Cookies
These cookies are super simple, shortbread thumbprint cookies with cherry pie filling. Add a little almond extract and a powdered sugar glaze and they are DELICIOUS! The best part is they are a really pretty cookie and will look wonderful on their own or on a tray of mixed holiday cookies!
These Cherry Pie Cookies are not a cake mix cookie, but they are so so so easy! In fact the actual cookies only have 5 ingredients! And the glaze has three!
- 2 sticks of butter (1 cup), softened
- 1 tsp almond extract
- 3/4 cup of powdered sugar
- 2 cups of all purpose flour
- 1 can of cherry pie filling (you won't use the whole can)
Your Shopping List for the Glaze:
- 1/2 cup powdered sugar
- 1-2 tsp milk
- 1 drop almond extract
Now Let's Make the Cherry Pie Cookies:
- Preheat your oven to 325 degrees
- In a stand mixer, using a paddle attachment, cream together the butter and almond extract
- Add the powdered sugar and beat until smooth
- Add flour, 1 cup at a time, and beat until a dough forms
- Roll dough into 24 balls, approximately 1 inch in size, and place onto ungreased cookie sheets
- Use your thumb or the handle of a wooden spoon to make indentations in the center of each ball
- Fill each indentation with one or two cherries and some of the red gel
- Bake in the oven for 13-15 minutes
- Allow to cool for a few minutes on baking sheet before transferring to a wire rack to cool
Now Let's Make the Glaze
- In a small bowl, mix together the powdered sugar, almond extract and 1-2 tsp of milk - you want it to be thin enough to pipe on cookies but thick enough that it will not run
- Once desired consistency is reached, spoon icing into a ziploc bag
- Snip off on corner of the bag and pipe icing over tops of cookies
- Allow glaze to harden before storing cookies in an airtight container
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