Flavorful cherries fill each of these uniquely shaped cookies.
| 1 |
|
cup sugar |
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
egg |
| 1/2 |
|
cup LAND O LAKES® Sour Cream |
| 1/2 |
|
teaspoon vanilla |
| 2 2/3 |
|
cups all-purpose flour |
| 1/2 |
|
teaspoon baking powder |
| 1/4 |
|
teaspoon baking soda |
| 1/8 |
|
teaspoon salt |
| 1 |
|
cup dried cherries, finely chopped |
| 1/2 |
|
cup orange juice |
| 3 |
|
tablespoons orange marmalade |
| 1 |
|
teaspoon brandy extract |
| 1 1/2 |
|
cups powdered sugar |
| 1/4 |
|
teaspoon brandy extract |
| 2 to 3 |
|
tablespoons orange juice |
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, sour cream and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat, scraping bowl often, until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; refrigerate until firm (at least 2 hours).
Meanwhile, combine cherries and 1/2 cup orange juice in 1-quart saucepan. Cook over medium-high heat until mixture comes to a boil. Reduce heat to low. Cook, uncovered, for 5 to 10 minutes, stirring occasionally, or until cherries are tender and most of the liquid is absorbed. Remove from heat. Stir in orange marmalade and 1 teaspoon brandy extract. Cool 15 minutes.
Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Spoon slightly rounded 1/2 teaspoon cherry filling onto center of each cookie. Fold in half. Seal edges with fork. Bake for 8 to 10 minutes or until edges are set and bottoms are very lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Combine powdered sugar and 1/4 teaspoon brandy extract in small bowl. Add enough orange juice for desired drizzling consistency. Drizzle over cooled cookies.
Recipe Tip
If dough is sticky when pressing edges with fork, lightly spray fork with no-stick cooking spray.
Recipe Tip
For easy clean-up, place cooled cookies on wire cooling racks over waxed paper. Drizzle brandy glaze over cookies, allowing excess to drip onto waxed paper.
