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Sugared Cherry Jewels Recipe
Sugared Cherry Jewels Recipe photo by Taste of Home

Sugared Cherry Jewels Recipe

Read Reviews (5)
4.1 5
Publisher Photo
The texture and crunch of the sugar coating make these chewy cookies extra special. I love the bright cherry center and the fact that they look lovely in a holiday gift box or tin.
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min./batch
MAKES: 30 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • Additional sugar
  • 1 jar (10 ounces) maraschino cherries, drained and halved

Nutritional Facts

2 cookies equals 132 calories, 6 g fat (4 g saturated fat), 31 mg cholesterol, 71 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the corn syrup, egg yolks and vanilla. Gradually add the flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  2. Roll into 1-in. balls; roll each ball in additional sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Press a cherry half in the center.
  3. Bake at 325° for 14-16 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Sugared Cherry Jewels in Best of Country Cookies 1999, p58

Nutritional Facts

2 cookies equals 132 calories, 6 g fat (4 g saturated fat), 31 mg cholesterol, 71 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.

Reviews for Sugared Cherry Jewels(5)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 25, 2013

This cookie is delicious, but you have to let the dough chill about two hours or they will flatten out when you cook them. Use parchment paper, and let them cool completely before trying to move them. Also, I used maraschino cherries, but even after draining them they stained my cookies and looked like bloody bullet holes. Not attractive! Next time I will use candied cherries, not maraschino cherries.

MY REVIEW
Reviewed Dec. 24, 2012

Mine came out completely flat and when I tried to remove them from my greased cookie sheet they just buckled into an ugly mess. I ate the crumbs though and it did taste good but I think something is also missing from the recipe.

MY REVIEW
Reviewed Dec. 19, 2011

Mine came out flat, is there an ingredient missing? They were very tasty though.

MY REVIEW
Reviewed Dec. 18, 2011

Mine turned out exactly like the picture and made the full five dozen. I sent my sister a variety of cookies and this was her absolute favorite. They were a big hit.

MY REVIEW
Reviewed Dec. 14, 2011

Mine came out flater than picture, 1 inch roll is all you need, but it doesn't make 5 doz

Overall a good cookie

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