Crisp Cherry-Topped Cookies Recipe

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Crisp Cherry-Topped Cookies Recipe

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I make hundreds of cookies each Christmas to share with family and friends. With red and green candied cherries, these look so lovely on a holiday cookie tray.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups crisp rice cereal, crushed
  • Red and green candied cherries, halved

Directions

In a large bowl, cream butter, cream cheese and sugar. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate overnight.
Shape dough into 1-in. balls; roll in cereal. Place 2 in. apart on ungreased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Crisp Cherry-Topped Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p70

Nutritional Facts

2 each: 130 calories, 7g fat (4g saturated fat), 19mg cholesterol, 175mg sodium, 15g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups crisp rice cereal, crushed
  • Red and green candied cherries, halved
  1. In a large bowl, cream butter, cream cheese and sugar. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate overnight.
  2. Shape dough into 1-in. balls; roll in cereal. Place 2 in. apart on ungreased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Crisp Cherry-Topped Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p70

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