Classic Cherry Pie Cookies Recipe

By norsegal8

Ingredients

• FROSTING:
• 1/2 cup butter, softened
• 1 cup sugar
• 1 Eggland's Best Egg
• 1/2 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup butter, softened
• 5 cups confectioners' sugar
• 1-1/4 teaspoons vanilla extract
• 5 to 10 teaspoons 2% milk
• 3/4 teaspoon baking cocoa
• 2 drops yellow food coloring
• 1 jar (12 ounces) cherry preserves

Details

Servings 60
Preparation time 90mins
Cooking time 100mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. On a lightly floured surface, shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 1 hour or until firm.

Unwrap and cut into 3/8-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely.

For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve piping consistency. Tint frosting with cocoa and food coloring. Cut a small hole in the corner of a pastry or plastic bag; fill with frosting.

Spread preserves over cookies to within 1/4 in. of edges. Pipe lines across the top of each cookie, forming a lattice. Pipe a fluted edge around the tops of cookies.
Yield: 5 dozen.