Recipe by Chan
"Cute 'Cherries in a Blanket' cookies. This recipe goes back at least three generations. My grandma made them, my mom made them, now I make them!"
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1/2 (8 ounce) package
butter flavored shortening
sifted all-purpose flour
1 1/2 cups
sifted confectioners' sugar
2 (10 ounce) jars
maraschino cherries, drained
i love this recipe. my great aunt makes them but instead of dusting them with powdered sugar, dips them in red icing (like the buttercream icing on the back of the powdered sugar box) and rolls them in coconut. she also soaks the cherries in rum the night before she makes them.
This needs salt! I used unsalted butter and less flour. The dough was okay, just insipid. When I made similar cookies as a kid we also wrpped the dough around walnuts and dates.
Good recipe very similar to my grammas. I take the dough and wrap it around the maraschino cherries that have stems and then sprinkle them with red sugar crystals before they bake. Its like cookie covered cherries.
These were wonderful, and a very nice change of pace! I made them at a cookie bake/exchange and they were a huge hit! There were many basic cookies, and alot of chocolate ones, so these really stood out, and looked very festive.
Although they were a lot of work, everyone complimented me, and said how they were worth all the work that went into them (of course they weren't the ones making them - lol). And I made 6 batches of them!
Next time, I'll probably make some prior to the get-together to have for home, and make less to exchange. After all, if I'm going to that much effort, I want some for myself.
Thanks for the recipe!
I really liked these. But, of course, I like almost all cream cheese cookies. I didn't use shortening, I used butter. It seemed to make them a little richer. I also chilled my dough before making them into cookies. The end product was lovely. I had to freeze the survivors in
small batches, so I didn't gorge myself. TIP: You don't have to sift your powdered sugar here. I measured out what was needed and just ran my big wisk through the sugar. Works like a charm.
My husband loves these. I added some powdered sugar to the dough. I hated to give them away as gifts, when I could be eating them at home!
The recipe as is was ok; but I would only give it 3 out of 5 stars. The dough did not roll well and when it baked is cracked and the cookies did not look pretty. I added a beaten egg to the dough and it made all the difference in the world. The dough was then easy to roll. It did require additional baking time (2-3 minutes) but the results were tremendous. The cookies cake out looking just like the ones in the picture. I also highly recommend soaking the cherries in a good rum for a few days. These where the hit of the holidays. The last thing I did with these cookies was dip the tops in dark chocolate. You need a dark chocolate because milk chocolate is just a little too sweet.
The dough was very bland. Needed something. Also they are not easy to make. Getting them all to look pretty was a chore. Not worth the effort.
* Percent Daily Values are based on a 2,000 calorie diet.
Bon Bon Christmas Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 56
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