Merry Cherry Cookie Tarts Recipe

Merry Cherry Cookie Tarts Recipe
Merry Cherry Cookie Tarts Recipe photo by Taste of Home
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Merry Cherry Cookie Tarts Recipe

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I love to cook and bake, and I think these are the best-ever Christmas cookies. Tender almond-flavored dough with a sweet cherry filling and thin glaze just feels like the holidays.—Janice Christofferson, Eagle River, Wisconsin
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons 2% milk
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup cherry preserves
  • 1 large egg white, lightly beaten
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons 2% milk
  • 1/2 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extract. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
Place half of the cutouts 2 in. apart on greased baking sheets. Top each with a heaping teaspoonful of preserves; top with remaining cutouts. Crimp edges together with a fork to seal. With a sharp knife, cut an X in the top of each cookie. Brush tops with egg white.
Bake 12-15 minutes or until edges are light brown. Remove to wire racks to cool completely.
In a small bowl, mix the glaze ingredients; spread over cooled cookies. Let stand until set. Yield: about 3 dozen.
Originally published as Merry Cherry Cookie Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 filled cookie: 115 calories, 4g fat (2g saturated fat), 15mg cholesterol, 30mg sodium, 19g carbohydrate (12g sugars, 0 fiber), 1g protein.

  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons 2% milk
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup cherry preserves
  • 1 large egg white, lightly beaten
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons 2% milk
  • 1/2 teaspoon vanilla extract
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extract. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until easy to handle.
  2. Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
  3. Place half of the cutouts 2 in. apart on greased baking sheets. Top each with a heaping teaspoonful of preserves; top with remaining cutouts. Crimp edges together with a fork to seal. With a sharp knife, cut an X in the top of each cookie. Brush tops with egg white.
  4. Bake 12-15 minutes or until edges are light brown. Remove to wire racks to cool completely.
  5. In a small bowl, mix the glaze ingredients; spread over cooled cookies. Let stand until set. Yield: about 3 dozen.
Originally published as Merry Cherry Cookie Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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