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Brandied Cherry Pockets
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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


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

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.

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