Wednesday, December 10, 2014

12 Days of Christmas Desserts - Day #2 - Cherry Pie Cookies

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! 

Your Shopping List for the Cherry Pie Cookies:
  • 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:
  1. Preheat your oven to 325 degrees 
  2. In a stand mixer, using a paddle attachment, cream together the butter and almond extract
  3. Add the powdered sugar and beat until smooth
  4. Add flour, 1 cup at a time, and beat until a dough forms 
  5. Roll dough into 24 balls, approximately 1 inch in size, and place onto ungreased cookie sheets 
  6. Use your thumb or the handle of a wooden spoon to make indentations in the center of each ball
  7. Fill each indentation with one or two cherries and some of the red gel
  8. Bake in the oven for 13-15 minutes
  9. Allow to cool for a few minutes on baking sheet before transferring to a wire rack to cool 

Now Let's Make the Glaze
  1. 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
  2. Once desired consistency is reached, spoon icing into a ziploc bag
  3. Snip off on corner of the bag and pipe icing over tops of cookies 
  4. Allow glaze to harden before storing cookies in an airtight container

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