October 21st, 2018
Home | Log in! or Register

On Top Shelf
TAILSPINTAILSPIN
Fresh Fiction
Fresh Pick
Todays_Pick
SO GLAD TO MEET YOU

Reviewer Application

Boo-K Spectacular

New Books This Week

Latest Articles

Slideshow image


Since your web browser does not support JavaScript, here is a non-JavaScript version of the image slideshow:

slideshow image
A prim bookseller and a hard-boiled ghost team up to catch a cunning killer…


slideshow image
The perfect match may be closer than they imagine . . .


slideshow image
Fierce characters, steamy chemistry, and twists you won't see coming!


slideshow image
It all started with a wedding


slideshow image
The hotter the fire, the deeper the burn.


slideshow image
Elusive truth. Missing witness. Deadly trial.


slideshow image
She must become a fearsome gladiator . . . and kill the queen.



Jump into Autumn with these great books out in October!


Barnes & Noble

Holiday Potluck
Join us for the fun!

Miranda Owen | A Variation on the Cherry Surprise Cookie

From Miranda Owen

Betty Crocker Cherry cookie

"Ok, I lost the original recipe in my great grandmother's church cookie cookbook, but luckily found this one online a few years ago. The only difference is that when I make them - I don't use nuts or chocolate. Just the dough and the cherries. The important thing is getting the butter soft enough. If you don't, it won't yield much and is a pain in the butt to make (even though I secretly suspect my aunt prefers them that way because they come out crispier).

I found a rhythm after a bit - I roll into a ball, put a little flour on my one palm, use the heel of other hand as a rolling pin to roll out a bit then plop cherry in and fold dough over and roll so cherry is inside dough ball. (Also make sure cherries have been drained. Def have to wait and watch.

This year, I'm thinking of adding a little drizzle of icing by taking a little of cherry "juice" from jar, melted butter (the real stuff), and powdered sugar."

(with modifications)


Ingredients

  • 1 cup butter or margarine (unsalted butter is best)
  • 1/2 cup powdered sugar
  • 2 cups flour, sifted
  • 2 teaspoons vanilla extract
  • 2 teaspoons water
  • 1 1/2 cup chopped nuts (optional)
  • 6 squares bittersweet or semisweet chocolate, melted (optional)
  • 2 medium bottles maraschino cherries with stems, (candied cherries will also work)


Directions
Cream butter or margarine and sugar until fluffy; add flour, vanilla, and water and mix well. Form individual balls of dough around each cherry. This dough is very soft and easy to work with.

Bake on greased cookies sheet at 350 degrees F for 15 to 20 minutes. Cool on rack, [optional: then dip bottom of cookie into melted chocolate, then nuts]. Let set on paper lined trays.

 

 

Comments

No comments posted.

Registered users may leave comments.
Log in or register now!

 

© 2003-2018 off-the-edge.net  all rights reserved Privacy Policy

Google+ Google+