Best 2 Cherry Filled Cookies Soft Recipes
Indulge in the delightful symphony of flavors with these delectable Cherry Filled Cookies. These soft and chewy cookies are a delightful treat that will tantalize your taste buds. Each cookie is filled with a generous portion of sweet and juicy cherry filling, creating a burst of flavor in every bite. Whether you prefer classic red cherries or the tangy burst of sour cherries, there's a recipe in this article that will satisfy your cravings. With step-by-step instructions and detailed ingredient lists, you'll be able to recreate these irresistible cookies in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you wanting more.
Here are our top 2 tried and tested recipes!
~ CHERRY FILLED COOKIES ~ SOFT
A family tradition! Soft, tender cherry filled cookies! We've made these at Christmas time for as long as I remember. They're always a welcomed addition to our cookie trays!
Provided by Cassie *
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Sift together flour, salt, baking powder. Set aside. Cream together shortening, butter, sugar until fluffy. Beat in egg and vanilla. Beat in flour, then milk. Chill covered for 25 minutes.
- 2. Roll out half dough to about 1/8 inch on well floured surface. If too sticky add a little more flour. Just make sure your surface is well floured...you can always dust extra off cookie. Cut with 3 inch cookie cutter. I made mine larger, therefore less cookies. Place cookies 1 inch apart on ungreased baking sheet or as I did on parchment paper. Add 1/2 - 1 tablespoon cherry filling. Roll out remaining dough and cut tops for filled cookies.
- 3. Crimp with fork tines around edges. Cut a slit on top to release steam or poke with tines of fork.
- 4. Bake at 375 degree F for 12 - 15 minutes or until starting to turn golden on edges. Cool on cooling rack. Store in container with lid.
~ SOFT CHERRY FILLED - SOUR CREAM SUGAR COOKIES ~
From the time I was old enough to help, mom, sis and I enjoyed making these cookies. Froze them for Christmas, then would sneak them when mom wasn't looking! LOL! I changed them up this time. Instead of using 2 cookies ( bottom and top ) I folded them over. What a time saver. I made a homemade cherry filling for these ones. You...
Provided by Cassie *
Categories Fruit Desserts
Time 20m
Number Of Ingredients 9
Steps:
- 1. Prep time does not include chill time.
- 2. If using home made cherry filling. Let it cool before filling cookies. Here's how I made mine : Dump a 15 ounce can of dark sweet cherries & juice in a med saucepan. Add 2 tablespoons sugar, 1/2 tsp almond extract, stir. bring to a boil. Whisk together 1/3 cup water and 2 tablespoons corn starch. Once cherries are boiling, whisk in the cornstarch and when thickened, remove from heat, cover and cool.
- 3. Cookies: In a medium bowl, sift together the flour, salt, baking soda and baking powder. Set aside. In a large bowl, cream together the shortening and sugar. Add the eggs and beat until well incorporated. Beat in the extract.
- 4. Start adding the flour a little at a time alternating with the sour cream - ending with flour. Make sure it's blended well. Refrigerate for at least 3 hours for easier rolling.
- 5. Preheat oven to 350 degree F. Line baking sheet with parchment paper. Roll out desired amount of dough to desired thickness on a lightly floured surface. I used the ring of a large canning jar as I filled my cookies. If just baking to frost you can make them smaller.
- 6. Once I cut the circles I placed them on parchment lined baking sheet. Add about 1 tsp filling and fold over the filling lightly. Crimp edges with a fork or just use your finger tips to enclose. Prick the top with fork tines, or cut a small slit with a knife. I then sprinkled with sugar and baked for 10 - 12 minutes. You want to take them out when just the edges are starting to brown. The top will almost look like it needs to bake longer, but this is when I take them out. They will continue to cook some.
- 7. Place on a cooling rack and repeat with remaining batter. You can use regular pie fillings or just make frosted sugar cookies. These freeze well too. Enjoy!
- 8. I glazed some of my filled cookies with this glaze. 1 cup confectioners' sugar, 1 tsp almond extract or can use vanilla, 3 - 4 tablespoons cream. Whisk until smooth. Glaze when cookies are cool.
Tips:
- Use fresh or frozen cherries: Fresh cherries are ideal, but frozen cherries can also be used. If using frozen cherries, thaw them before using and drain off any excess liquid.
- Pit the cherries: Use a cherry pitter to remove the pits from the cherries. This will make it easier to eat the cookies and prevent the pits from becoming a choking hazard.
- Use a cookie scoop: A cookie scoop will help you to ensure that all of your cookies are the same size and shape. This will help them to bake evenly.
- Chill the cookie dough: Chilling the cookie dough before baking will help to prevent the cookies from spreading too much in the oven. This will result in thicker, chewier cookies.
- Bake the cookies until they are just set: The cookies should be baked until they are just set in the center. This will prevent them from becoming overcooked and dry.
Conclusion:
Cherry-filled cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual gathering to a holiday party. With a few simple tips, you can make sure that your cherry-filled cookies turn out perfectly every time.
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