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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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A juicy maraschino cherry is the pleasant surprise tucked inside these unique cookies. My mother clipped this recipe out of the newspaper more than 30 years ago. Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
1 tablespoon water |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 cup quick-cooking oats |
1/2 teaspoon salt |
36 maraschino cherries, well drained |
coating: |
2 cups confectioners' sugar |
1/4 to 1/3 cup milk |
2 cups flaked coconut, finely chopped |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture and mix well.
2. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool.
3. In a small bowl, combine the confectioners' sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set. Yield: 3 dozen.
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