I have another Delicious Cookie Recipe for you. This has to be my Favorite Cookie. Every year my grandma would make these – along with a bunch of other Yummy cookies… I think that Cherry Bits were everyone’s favorite.
1 cup margarine softened 1 egg well beaten 1 1/2 cup confectioner’s sugar 1 t. vanilla 1 T. almond extract 2 1/2 c. flour, sifted 1 t. baking powder 1 Jar (11 oz) Maraschino cherries drained, chopped and juice reserved In a large bowl combine margarine, egg, confectioners sugar, vanilla and almond extract. Beat until well blended and smooth. Sift together flour and baking power and bead graduly into mixture. Fold in chopped cherries, cover bowl with plastic wrap and referigerate at least one hour. Roll chilled dough into balls about the size of a large marble and place on un-greased cookie sheet about 2 inches apart. Bake at 375 degrees six to eight minutes. These cookies should not brown. Cool on wire wrack or waxed paper. In a small bowl, moisten confectioner’s sugar with just enough reserved cherry juice to form a thick glaze. add one drop of almond extract for flavoring. Glaze tops of cooled cookies. Makes about five dozen small cookies I did this backwards… I started off with Cherry Juice and then added the powdered sugar…doesn’t work all that well…It takes a LOT of Confectioners sugar to make it a glaze that way! It was so much fun making them though!
- 1 cup margarine softened
- 1 egg well beaten
- 1 1/2 cup confectioner’s sugar
- 1 t. vanilla
- 1 T. almond extract
- 2 1/2 c. flour, sifted
- 1 t. baking powder
- 1 Jar (11 oz) Maraschino cherries drained, chopped and juice reserved
- In a large bowl combine margarine, egg, confectioners sugar, vanilla and almond extract.
- Beat until well blended and smooth.
- Sift together flour and baking power and bead graduly into mixture.
- Fold in chopped cherries, cover bowl with plastic wrap and refrigerate at least one hour.
- Roll chilled dough into balls about the size of a large marble and place on un-greased cookie sheet about 2 inches apart.
- Bake at 375 degrees six to eight minutes. (These cookies should not brown.)
- Cool on wire wrack or waxed paper.
- In a small bowl, moisten confectioner’s sugar with just enough reserved cherry juice to form a thick glaze. Add one drop of almond extract for flavoring. Glaze tops of cooled cookies. Makes about five dozen small cookies
*This is a recipe that has been in the family. I do not know the original origin of this recipe.
What is Houseful Of Cookies?
Houseful of Cookies is an annual, virtual cookie hop, hosted by Natasha Nicholes of Houseful of Nicholes. She really likes playing on the “Houseful” theme when there is more than one of something, and since there’s more than one cookie…here we are. Each year, she gathers a bunch of us from the internet to bake up our epic cookie creations and share them with all of you! It’s a fun time, and we all have dealt with butter, flour, and various flavorings to bring you our goodies each year. This year, we present to you, our cookie hop. 
Houseful Of Nicholes – Dumpster Cookies Divas With A Purpose – Peppermint Chocolate Chip Cookies Day By Day In Our World – Gluten Free Double Chocolate Chip & Craisin Oatmeal Cookies Honest & Truly – Spiced Oatmeal Cranberry Cookies Love Jaime – Snowball Cookies How Was Your Day? – Lingonberry Thumbprints Mama Harris’ Kitchen – Cranberry Pistachio Citrus Cookies This Worthey Life – White Chocolate Cranberry & Toffee Cookies Someday I’ll Learn – Easiest Christmas Cookies Life Of A Ginger – Chocolate Candy Cane Kiss Cookies 100 Directions – Easy Chocolate Peppermint Fudge Brownie Mix Cookies Brooklyn Active Mama – Red Velvet Cheesecake Cookies Sugar, Spice, and Glitter – Glazed Gingerbread Cookies Good Girl Gone Redneck – Peanut Butter Nutella Sugar Cookies Collards Are the Old Kale – Chocolate Laced Triple Ginger Cookies This Mamas Life – Cherry Bits
Is there such a thing as a cherry overload? No! I didn’t think so. This cookie looks and sounds like something I would absolutely love to try! Thank you!