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cherry-ettes

(7 ratings)
coverats avatar
Blue Ribbon Recipe by
Sarah Farrand
@coverats
Saginaw, MI

This delicious, buttery, cherry-packed pink bites are perfect for any holiday or just because.

Blue Ribbon Recipe

How adorable will these be on a cookie tray? I love the addition of cherries to this melt in your mouth shortbread cookie. Don't forget to double dip the glaze like Sarah suggests... it really takes these to another delicious level.

— The Test Kitchen @kitchencrew
(7 ratings)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For cherry-ettes

  • COOKIE
  • 1 c
    unsalted butter, room temperature
  • 3/4 c
    powdered sugar
  • 1/2 tsp
    salt
  • 1 tsp
    vanilla
  • 1 tsp
    almond extract
  • 1/2 c
    maraschino cherries, chopped
  • 2 1/4 c
    all purpose flour
  • GLAZE
  • 1 c
    powdered sugar
  • 1/4 c
    maraschino cherry juice (adjust for thicker or thinner consistency)
  • 1 tsp
    vanilla

How To Make cherry-ettes

  • 1
    Preheat oven to 350 degrees.
  • 2
    Place all cookie dough ingredients into a bowl, and knead by hand to combine. You can use a mixer, but I've found with this recipe, it's easier to just get in there with your hands.
  • 3
    Shape the dough into roughly tablespoon sized balls or use a cookie scoop. Place the cookies onto ungreased baking sheets. Bake for 15-17 minutes until just light golden on the bottom. Let cool.
  • 4
    To make the glaze, mix all ingredients together.
  • 5
    Once the cookies are cool, dip the tops in the glaze and place on waxed paper lined sheets to set. Dip twice if you like. I usually do! Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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