Michigan Cherry Drops Recipe

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Michigan Cherry Drops Recipe

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I usually double this recipe so that I have plenty to share during the holidays. Pretty pink cookies such as these are a wonderful treat.
MAKES:
84 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min./batch
MAKES:
84 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 4 eggs
  • 1-1/2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3-1/2 cups chopped walnuts
  • 3 cups chopped maraschino cherries
  • 2-2/3 cups raisins

Directions

In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cinnamon and nutmeg; gradually add to the creamed mixture and mix well. Transfer to a large bowl if necessary. Stir in walnuts, cherries and raisins.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 16-18 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: about 14 dozen.
Originally published as Michigan Cherry Drops in Best of Country Cookies 1999, p104

Nutritional Facts

2 each: 117 calories, 5g fat (2g saturated fat), 16mg cholesterol, 59mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 4 eggs
  • 1-1/2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3-1/2 cups chopped walnuts
  • 3 cups chopped maraschino cherries
  • 2-2/3 cups raisins
  1. In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cinnamon and nutmeg; gradually add to the creamed mixture and mix well. Transfer to a large bowl if necessary. Stir in walnuts, cherries and raisins.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 16-18 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: about 14 dozen.
Originally published as Michigan Cherry Drops in Best of Country Cookies 1999, p104

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