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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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These pink cookies are loaded with maraschino cherries and coconut. They are perfect for Valentine's Day and other special events, but the recipe is easy enough for every day. My friends all call them boob cookies! Ingredients:
1/4 cup shortening |
1/4 cup real butter |
1/2 cup ricotta cheese |
3/4 cup sugar |
2 eggs |
diced maraschino cherry (about 1/4 cup, more is better) |
2 tablespoons maraschino cherry juice |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 -1 1/2 cup shredded coconut |
3 tablespoons real butter, melted |
1 1/2 cups powdered sugar |
maraschino cherry juice (about 1 t.) |
maraschino cherry, halves |
Directions:
1. COOKIES:.
2. Preheat oven to 400 degrees F. Lightly grease cookie sheets.
3. Mix shortening, butter, ricotta cheese, eggs, sugar, diced cherries and cherry juice.
4. Blend in flour, salt, baking powder, and coconut.
5. Drop by rounded teaspoonfuls on the prepared sheets. Leave at least one inch between each cookie.
6. Bake 8-10 minutes, or until top shows some browning. Do NOT over bake!
7. Leave the cookies on the sheet a minute or two to set up, then transfer to wire racks to cool. Cool completely.
8. FROSTING:.
9. Blend butter with powdered sugar until the butter is absorbed.
10. Add cherry juice. Stir until smooth.
11. If it is too thick to spread add cherry juice a little at a time until you get the right consistency.
12. Frost the cooled cookies. Top each with a maraschino cherry half.
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