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Classic Cherry Pie Cookies

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

60 ServingsPrep: 1-1/2 hrs. + chilling Bake: 10 min./batch + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-3/4 cups 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

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.
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.

2 of 2

Classic Cherry Pie Cookies (continued)

Directions (continued)

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.
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.

Blueberry Pie Cookies: Substitute blueberry jam for the cherry preserves.

Nutrition Facts: 1 cookie equals 112 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 47 mg sodium, 20 g carbohydrate, trace fiber, 1 g protein.