Cherry Cookies

Introduction: Cherry Cookies

This recipe was passed down from my grandmother. Her church published a recipe book in 1957 of favorite cookies which included this delicious, easy to make, fancy cookie. Throughout the recipe book, she indicated which ones were good. I continue the tradition of making these cookies every Christmas. They take about 35 minutes to make from start to finish. Makes 24 cookies.


1/2 c. butter - softened

1/2 c. brown sugar - packed firmly

1 egg yolk - save the egg white in one of the small bowls

1 1/4 c. flour

1/4 t. salt

1 t. vanilla

1 t. almond flavoring

1 c. finely chopped pecans

1 small bottle of Maraschino cherries


Stand Mixer

Measuring Cups and Spoons

Baking Sheets (I like the insulated ones to reduce burning.)

Parchment Paper

Two (2) Small Bowls

One-Teaspoon Scoop

Nut Chopper

Dinner Plate

Thin Spatula

Cooling Rack

Step 1: Measure and Prepare

Chop the pecans into small pieces using a nut chopper.

Measure the flour.

Measure the brown sugar.

Separate the egg yolk from the egg white. Leave the egg white in one of the small bowls.

Cut cherries in half. (Cut again if they are large cherries.)

Soften butter in the microwave, but not melted.

Cover baking sheets with parchment paper.

Preheat oven to 350º F.

Step 2: Making the Dough

Place butter and brown sugar in a mixer bowl. Cream until fluffy. Add egg yolk. Mix well. Add vanilla and almond flavorings. Mix well. Gradually add flour and salt. Mix well. The dough should hold together when pressed but not be too dry or too sticky.

Step 3: Shaping the Cookies

Fill a small bowl with chopped nuts. Using the scoop, scoop out balls of dough onto a plate. Roll the dough balls until smooth. Dip in unbeaten egg white. Roll in chopped nuts. Place on parchment paper a couple of inches apart. Gently make a dent in the center of each ball with a finger and place 1/2 cherry in the dent.

Step 4: Baking

Bake for 11-12 minutes. Cookies will be soft when they come out of the oven. Do not over bake. Let cool on the baking sheets for five minutes (5) before moving to a cooling rack using a thin spatula. Enjoy with a cup of tea or milk.

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