Everyone calls me the cookie lady. I love making good cookies and finding great recipes. This is one of many of my favorites.
Cherry Flips
1 Cup Butter
1/2 Cup Powdered Sugar
1 to 2 Teaspoons Almond Extract (flavoring)
2 Large Eggs
1/4 Teaspoon Salt
2 Cups Flour
30 Maraschino Cherries (rinsed & well drained) Reserve juice for icing
Cream butter and sugar, add flavoring and mix.
Add egg yolks and salt then mix in till well combined.
Stir in Flour.
Dough will be quite soft.
Pinch off little pieces and press flat in the palm of your hand. Like a two inch little thin pancake in your hand.
Insert a cherry and carefully fold and roll the dough around the cherry till closed in with no gaps or holes.
Place on a greased cookie sheet.
Bake at 325° for 25 minutes or till edges start to slightly brown.
When cold, dip in thin icing made from 1 1/2 cups of powdered sugar and 1/4 cup cherry juice.
Place on a baking rack so they can drip and dry for a several minutes.
Note: You want the icing thin enough that it will drip a bit over the cookie but not so thin that it leaves nothing on the cookies when draining on a baking rack. You might think that 1/4 cup of juice is not enough for that amount of sugar but trust me it is.