Cherry Hideaway Cookies Recipes

Steps:

• In a large bowl, cream sugar and shortening until light and fluffy. Beat in the egg, milk and vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. , Form 2 teaspoons of dough into a ball. Flatten ball with a glass coated with cooking spray. Place a cherry in the center; roll dough around cherry. Repeat with remaining dough and cherries. Place balls 2-in. apart on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until set and the edges are lightly browned. Cool 1 minute before removing to wire racks to cool completely. , Grate 2 oz. white candy coating; set aside. In a microwave, melt remaining white coating with 2 tablespoons shortening; stir until smooth. Melt dark coating with remaining shortening in a microwave; stir until smooth. , Dip half the cookies into white coating; allowing excess to drip off. Place on waxed paper. Sprinkle with pecans. Dip the remaining cookies in dark coating; allow excess to drip off. Place on waxed paper. Sprinkle with grated white coating. Let stand until set. Store in a covered container in the refrigerator.

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries., Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets. , Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Heat oven to 350.
• Cream crisco, sugar,egg,milk and vanilla in large bowl at medium speed until well blended.
• Combine flour,baking powder,salt and baking soda.
• Beat into creamed mixture at low speed.
• Press dough in very thin layer around well drained cherries.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 350 for 10 minutes.
• Cool on baking sheet 1 minutes then remove to cooling rack. Cool completely.
• For dipping chocolate.
• Melt chocolate of choice and crisco on very low heat or 50% power in microwave.Stir.
• Transfer chocolate to glass measuring cup and drop one cookie in at a time into chocolate. Use fork to turn.
• Lift cookie out of chocolate on fork let excess drip and place on wax paper lined baking sheet.
• Sprinkle with chopped pecans or coconut while chocolate is still wet (optional).
• Chill in refridgerator to set chocolate.

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper;set aside. In a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking powder; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugars until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla, and beat to incorporate. Add flour mixture to butter mixture, beating on low speed to combine. Stir in the oats and dried cherries.
• Using a 2-ounce scoop, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake until edges are just turning brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

Steps:

• Pre heat oven to 375 and grease well cookie sheets.
• Combine butter, sugar, vanilla, salt and flour.
• Will be stiff.
• Stir in chopped cherries.
• Form into balls and place on sheets 2 inches apart.
• Bake for 15 minutes, DO NOT LET BROWN.

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

Steps:

• 1. Preheat oven to 350. Mix as per usual for cookies-cream the butter and the sugar.Add the egg yolk,the extract of your choice and the orange rind.Mix together then blend in flour.Put the cherries in a bowl and gently pat dry.
• 2. Once the dough is mixed,take about a walnut size piece of the dough and flatten it out in the palm of your hand.Place a cherry in the center of it and wrap dough around the cherry with your other hand,all while forming a ball (or even a bell!).The dough can be fussy at this point,as cherries try to pop out,but talk nicely to it-they're worth it!
• 3. If you wish,you can dip or roll the cookie in colored sugar or just the tip,all before you bake it.Or you can pre color the dough green or red also for the holidays!
• 4. Place on an UNgreased cookie sheet for about 15-20 min's,but do watch them after 15 so they dont burn. Transfer to a cooling rack when done. Enjoy!