Cherry-Filled Cookies Recipe

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Cherry-Filled Cookies Recipe

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This luscious cherry filling peeking out of these rounds is just a hint of how scrumptious they are. Using a doughnut cutter to shape each cookie top really speeds up the process.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min.

Ingredients

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (21 ounces) cherry pie filling

Directions

In a mixing bowl, cream shortening and sugars. Add eggs, buttermilk and vanilla; mix well. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm.
Divide dough in half. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 2-3/4-in. round cutter. Place half of the circles 2 in. apart on greased baking sheets; top each with a heaping teaspoon of pie filling. Cut holes in the center of remaining circles with a 1-in. round cutter; place over filled circles. Seal edges.
Bake at 375° for 10 minutes or until golden brown. Cool on wire racks. Yield: about 3 dozen.
Originally published as Cherry-Filled Cookies in Country Woman Christmas Annual 1998, p31

Nutritional Facts

2 each: 253 calories, 6g fat (2g saturated fat), 24mg cholesterol, 122mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (21 ounces) cherry pie filling
  1. In a mixing bowl, cream shortening and sugars. Add eggs, buttermilk and vanilla; mix well. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm.
  2. Divide dough in half. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 2-3/4-in. round cutter. Place half of the circles 2 in. apart on greased baking sheets; top each with a heaping teaspoon of pie filling. Cut holes in the center of remaining circles with a 1-in. round cutter; place over filled circles. Seal edges.
  3. Bake at 375° for 10 minutes or until golden brown. Cool on wire racks. Yield: about 3 dozen.
Originally published as Cherry-Filled Cookies in Country Woman Christmas Annual 1998, p31

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