Cherry-Ettes
NeedTaste |This delicious, buttery, cherry-packed pink bites are perfect for any holiday or just because.. How adorable will these be on a cookie tray I love the addition of cherries to this melt in your mouth shortbread cookie. Don't forget to double dip the glaze like Sarah suggests... it really takes these to another delicious level.
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Rated 4/5 based on 175 Reviews
INGREDIENTS :
COOKIE
1 cup(s) unsalted butter
room temperature
3/4 cup(s) powdered sugar
1/2 teaspoon(s) salt
1 teaspoon(s) vanilla
1 teaspoon(s) almond extract
1/2 cup(s) maraschino cherries
chopped
2 1/4 cup(s) all purpose flour
GLAZE
1 cup(s) powdered sugar
1/4 cup(s) maraschino cherry juice (adjust for thicker or thinner consistency)
1 teaspoon(s) vanilla
1 cup(s) unsalted butter
room temperature
3/4 cup(s) powdered sugar
1/2 teaspoon(s) salt
1 teaspoon(s) vanilla
1 teaspoon(s) almond extract
1/2 cup(s) maraschino cherries
chopped
2 1/4 cup(s) all purpose flour
GLAZE
1 cup(s) powdered sugar
1/4 cup(s) maraschino cherry juice (adjust for thicker or thinner consistency)
1 teaspoon(s) vanilla
INSTRUCTIONS :
Preheat oven to 350 degrees. lace all cookie dough ingredients into a bowl and knead by hand to combine. You can use a mixer but Ive found with this recipe its easier to just get in there with your hands. hape the dough into roughly tablespoon sized balls or use a cookie scoop. Place the cookies onto ungreased baking sheets. Bake for 15-17 minutes until just light golden on the bottom. Let cool. o make the glaze mix all ingredients together. nce the cookies are cool dip the tops in the glaze and place on waxed paper lined sheets to set. Dip twice if you like. I usually do Enjoy