Brandied Cherry Pockets

Name: Brandied Cherry Pockets
Prep time: 50 min
Total time: 3 h 40 min
Yield: 60 cookies
Ingredients: Cookie; 1 cup sugar; 1/2 cup Land O Lakes® Butter softened; 1 large Land O Lakes® Egg; 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; Filling; 1 cup dried cherries, finely chopped; 1/2 cup orange juice; 3 tablespoons orange marmalade; 1 teaspoon brandy extract; Glaze; 1 1/2 cups powdered sugar; 1/4 teaspoon brandy extract; 2 to 3 tablespoons orange juice

Flavorful cherries fill each of these uniquely shaped cookies.

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50 min

Prep Time

03 hrs 40 min

Total Time

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Ingredients

1 cup sugar

¹/₂ cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

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

Filling

1 cup dried cherries, finely chopped

¹/₂ cup orange juice

3 tablespoons orange marmalade

1 teaspoon brandy extract

Glaze

1 ¹/₂ cups powdered sugar

¹/₄ teaspoon brandy extract

2 to 3 tablespoons orange juice

How to make

STEP 1

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.
STEP 2

Divide dough in half. Wrap each half in plastic food wrap; refrigerate at least 2 hours or until firm.
STEP 3

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.
STEP 4

Heat oven to 375°F.
STEP 5

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.
STEP 6

Combine powdered sugar and 1/4 teaspoon brandy extract in bowl. Add enough orange juice for desired drizzling consistency. Drizzle over cooled cookies.

Tip #1

- If dough is sticky when pressing edges with fork, lightly spray fork with no-stick cooking spray.

Tip #2

- 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.

80 Calories

2 Fat (g)

10 Cholesterol (mg)

30 Sodium (mg)

13 Carbohydrates (g)

0 Dietary Fiber

1 Protein (g)

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