Brandied Cherry Pockets
60
cookies
50 min
PREP TIME
03 hrs 40 min
TOTAL TIME

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

How to make

  1. 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.

  2. STEP 2

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

  3. 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.

  4. STEP 4

    Heat oven to 375°F.

  5. 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.

  6. 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.

Nutrition

80Calories
2Fat (mg)
10Cholesterol (mg)
30Sodium (mg)
13Carbohydrates (g)
0Dietary Fiber
1Protein (g)

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