Teresa’s Bake Shop – Christmas Cookie edition – 2012
I adore this fabulous cookie. It’s filled with candied cherries, coconut, and pecans and tastes absolutely amazing. The smell of baking coconut filled my house with the most wonderful fragrance. This cookie is crunchy on the outside and chewy on the inside–just what we like in a cookie. The original recipe calls for maraschino cherries although I always use candied cherries because they are cheaper. Because you can make this with maraschino cherries you can make this recipe all year round–not just during the holidays.
We have made this cookie each year for our Christmas Cookie Extravaganza for about 15 years. We started making this cookie because my former father-in-law, who is now deceased, loved cherries. I was always trying to find recipes with cherries for him. When he and my mother-in-law got their annual popcorn tin filled with 80-100 homemade Christmas cookies and brownies, Mack would always dig out all the cherry cookies. They were his private stash!
We found this recipe in a Taste of Home cookbook years ago and it was so well-received that I started making it regularly. Except for using candied cherries instead of maraschino cherries I’ve left the recipe as is. It’s really an excellent recipe taste-wise along with being pretty. I highly recommend you consider this delicious cookie for your Christmas baking this year.
Cheery Cherry Cookies are great cookies to take for Cookie Exchanges or other holiday parties.
Each bite of Cheery Cheery Cookies is filled with luscious cherries, coconut, and pecans. Yum, yum!
Take a platter of Cheery Cherry Cookies to your office, church, or family dinners during the holidays and you won’t leave with a single cookie!
Here’s what I did.
This is 3 pounds of candied cherries. Cut each cherry into fourths and put in a bowl. Set aside.
Soften butter and place in large mixer bowl. Add brown sugar, eggs and vanilla.
Add salt and baking soda. Add these ingredients now rather than stirring in with flour. This helps them to get mixed thoroughly into the batter. Add milk. Mix all ingredients with an electric mixer.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add cherries, coconut and chopped pecans.
Stir all ingredients together with wooden spoon. Don’t mix these last ingredients with a mixer or it will toughen the cookies.
Roll dough into balls and place on cookie sheets that have been sprayed with cooking spray. I found it helpful to keep my hands moist while rolling.
Bake about 12 minutes at 375 or until done. I took the cookies out while they were still raising and let them finish baking on cookie sheets.
Cheery Cherry Cookies are well worth trying. I recommend you try these out this holiday season.
These cookies are chewy in texture but have a nice crunch from the pecans.
Each cookie has flakes of coconut, chopped pecans and candied cherries.
Here’s the recipe.
CHEERY CHERRY COOKIES
- 1 cup packed brown sugar
- ¾ cup butter, softened
- 1 egg
- 2 tbsp. milk
- 1 tsp. vanilla
- 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens cookies)
- ½ tsp. salt
- ½ tsp. baking soda
- 1 cup quartered candied cherries
- 1 cup chopped pecans
- 1 cup coconut
- In a large mixing bowl, cream brown sugar, butter, egg, milk, vanilla, salt and baking soda.
- Fold in flour, cherries, pecans and coconut with a wooden spoon.
- Roll mixture into balls and place onto baking sheets sprayed with cooking spray.
- Bake at 375° for 10-12 minutes or until golden brown.
Keep hands moist while rolling dough into balls.
You can also use maraschino cherries or fresh cherries in this recipe.
Treat your family to a batch of these marvelous goodies. They will keep coming back for more!
Take a platter of Cheery Cherry Cookies to office parties or to give to your children’s school teachers. They will rave over them.
Don’t forget to leave a small plate under your Christmas tree for Santa!