Christmas Cherries Recipes

CHRISTMAS CHERRY CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan.
• Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
• Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan.
• Bake at 300 degrees F (150 degrees C) for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin.

CHRISTMAS CHERRY PIE

Steps:

• Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set., Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping.

CHOCOLATE CHRISTMAS CHERRIES

Steps:

• Mix crumbs, sugar and walnuts; set aside. Add boiling water to coffee granules in small bowl; stir until coffee is dissolved. Add margarine and corn syrup; stir until well blended. Add to crumb mixture; mix well.
• Shape about 1 rounded teaspoonful of the crumb mixture around each cherry, leaving stem of cherry uncoated. Place in shallow pan; cover. Refrigerate 1 hour.
• Dip cherries, 1 at a time, in chocolate, holding cherries by the stems and turning until completely coated. Place on wire rack set over sheet of wax paper to collect drippings. Refrigerate 30 min. or until firm. Store in refrigerator.

CHRISTMAS MARASCHINO CHERRY SHORTBREAD COOKIES RECIPE - (4/5)

Steps:

• Mix flour and salt, set aside. Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix in vanilla. Add flour and salt mixture and mix until it starts forming larger clumps. Mix in chocolate chips and maraschino cherries. Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour. Preheat the oven to 325°F and line baking sheet with parchment paper. Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) and place them onto baking sheet with one inch of space between. Bake the cookies 10- 15 minutes (until they just start to turn lightly golden brown on top) Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool completely.

CHRISTMAS CHERRIES

Steps:

• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour.
• When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half.
• Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack.

CHERRY SNOWBALL COOKIES

Steps:

• Beat butter, powdered sugar, and granulated sugar until light and fluffy; about 5 minutes.
• Mix in salt, almond extract, vanilla extract, and cherry extract (if using)
• Drain cherry juice. Chop cherries. Remove as much of the liquid as possible with paper towels. Add to bowl and mix.
• Mix in finely ground pecans.
• Slowly beat in flour, ½ cup at a time until incorporated. Anywhere from 3½-4½ cups. See tip below.TIP: Based on how much cherry juice is added to the cookie batter, the consistency of the dough may change. To fix this, simply add more flour or add a splash of milk is too much flour is added.
• Slowly mix in or stir in chocolate chips.
• Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with.
• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Scoop 1½ tbsp dough and roll into a round ball. TIP: If using a cookie scoop and the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
• Place on baking sheet spaced 1-inch apart.
• Bake in oven 15-17 minutes.
• Transfer to a cooling rack and allow to cool for 5 minutes.
• Roll cookies in powdered sugar.TIP: I coat mine a second time after they have completely cooled.
• Store in an air-tight container.