Cherry Surprise Cookie Recipe

Author: | posted 12/20/11 | Print This Post Print This Post |
Cherry Surprise Cookie Recipe

Cherry Surprise Cookie Recipe

This recipe came in by phone, and sounded good enough to transcribe. Mostly because I love Maraschino cherries. Unfortunately, in saving the recipe, the name of the baker got lost in translation. So, if you were the one who called, let me know!

Cherry Surprise Cookie Recipe

1/2 cup butter
3/4 cup powdered sugar
1.5 cups sifted flour
1/8  tsp salt
1 jar Maraschino cherries with juice reserved

Drain cherries so they aren’t too wet, reserve juice.

Preheat oven to 350 degrees. Cream butter and sugar, add flour and salt and mix thoroughly. Wrap about a teaspoon of the dough around each cherry and roll into ball. Place on parchment-lined cookie sheet about an inch apart. Press gently. Bake 12-15 minutes. Don’t overcook. They should be blonde in color.

Gently set on cooling rack and prepare frosting.

Mix 1/3 c butter and 2 1/2 cups powdered sugar with just cherry juice to get a good consistency. While cookies are still warm, drop a teaspoon atop the cookie so it melts and glazes the top.

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9 Responses

  1. Brock MacDonald December 13, 2012 at 12:02 pm #

    We call them Cherry Globes :)

  2. Amanda December 12, 2012 at 9:42 am #

    I tried making these yesterday—–There are no eggs or anything to bind these ingredients?? The mix just ends up being lumpy powder…?????

    • biteclub December 12, 2012 at 9:52 am #

      It’s basically a shortbread, so no. It should come together when you pack it around the cherry. If it is too dry, then you can add a tsp of water.

    • Amanda December 18, 2012 at 12:01 am #

      If it’s too dry, then add more clumps of butter. What most likely happened is that you added too much flour to the recipe, a very easy thing to do.

  3. Joy December 11, 2012 at 12:08 pm #

    These are the most amazing cookies. Yum!

  4. Carrie February 20, 2012 at 6:30 pm #

    We have a similar recipe called 40 winks… the dough is a little less shortbread like, a little softer looking. Here’s a link if you want to check them out…


  5. Amanda December 21, 2011 at 2:52 pm #

    You did wonderful. :)

    Another use for leftover frosting that my mother always did was to make graham cracker sandwiches. ;)

  6. Amanda December 21, 2011 at 2:31 pm #

    Thank you for trying out my Grandma’s cookies! I’m so glad that you liked them. When we make them, we have the frosting stiffer so that’s it’s more like little cupcakes, and the balls are rolled smoother. But those still look really yummy! :) I’m so glad that you bore with me in having to transcribe my recipe over the phone. :)

    • biteclub December 21, 2011 at 2:34 pm #

      thanks amanda! that’s the hard part of recipes is knowing exactly how to make them. I’ll try it again another time. I loved these, though!! We at all the leftover frosting with our fingers.

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