1 cup sugar
1/2 cup 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 bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, sour cream and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed, scraping bowl often, until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; refrigerate at least 2 hours or until firm.
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, 5-10 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 8-10 minutes or until edges are set and bottoms are very lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. 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.
- If dough is sticky when pressing edges with fork, lightly spray fork with no-stick cooking spray.
- For easy clean-up, place cooled cookies on cooling racks over waxed paper. Drizzle brandy glaze over cookies, allowing excess to drip onto waxed paper.