Classic Cherry Pie Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 60 |
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These cute cookies will be the hit of any cookie tray. The cocoa-based buttercream frosting is piped over the filling to mimic a lattice crust.Lorri Reinhardt, Big Bend, Wisconsin Ingredients:
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1/2 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
frosting: |
2/3 cup butter, softened |
5 cups confectioners' sugar |
1-1/4 teaspoons vanilla extract |
5 to 10 teaspoons 2% milk |
3/4 teaspoon baking cocoa |
2 drops yellow food coloring |
1 jar (12 ounces) cherry preserves |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. On a lightly floured surface, shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 1 hour or until firm.
2. Unwrap and cut into 3/8-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely.
3. For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve piping consistency. Tint frosting with cocoa and food coloring. Cut a small hole in the corner of a pastry or plastic bag; fill with frosting.
4. Spread preserves over cookies to within 1/4 in. of edges. Pipe lines across the top of each cookie, forming a lattice. Pipe a fluted edge around the tops of cookies. Yield: 5 dozen.
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