Cookie Recipes From Previous Blog Post

Several people asked for the recipes of the cookies I posted . I should have included them, but really didn't know people would be that interested in them.

Italian Cherry Cookies: Bake 350 for 10-12 minutes   Makes 24 cookies

3/4 cup unsalted butter softened to room temperature
2/3 cup sugar
1t vanilla extract
1t almond extract
1T maraschino cherry juice
2 cups all purpose flour
16 drained and chopped cherries
A few drops of red food dye if you wish

Cream butter and add sugar, vanilla and almond extract. This is where I add a bit of food coloring.
Scrape down the sides and bottom of the bowl. Slowly drizzle in the cherry juice and mix well.
All the flour a bit at a time and slowly beat unto a soft dough.
Add chopped cherries until disbursed.
Press the dough into a bowl and cover with plastic wrap. Chill for at least 4 hours. The dough has to be chilled or the cookies will spread.
Roll into balls and place on a parchment lined baking pan. I use about 1 Tablespoon of dough for each ball.
Bake at 350 for 10-12 minutes. DO NOT OVER BAKE. Cool on a rack for 5 minutes.

These are not overly sweet cookies, but the cherries add so much. Enjoy.

Old Fashion Ginger Snaps:  Bake at 350 for 12-15 minutes  Makes about 3 doz

1/4 cup of molasses
2/3 cup of shortening
1 cup of sugar ( you will need a bit extra in a bowl to roll the dough balls before baking)
1 egg
2 cups flour
1 T ground ginger
1 t cinnamon
1/2 t salt
2 t baking soda

Sift together dry ingredients
Cream together shortening and sugar. Then add the egg and molasses.
Blend in the dry ingredients and mix well.
Form into small balls and roll in sugar.
Place on a parchment lined baking pan. Bake at 350 for 12-15 minutes. Cool on pan fro 2-4 minutes

I like this recipe because it is somewhat soft.

The last recipe is for Evelyn's Homestead cookies:  Bake 350 for 8-10 minutes  Makes about 3 doz

1/2 cup shortening
1 cups sugar plus a bit extra for flattening the cookies on the pan
1/2 cup sour cream
1 egg
2 t baking powder
1/4t salt
2  cups flour
1 t vanilla

Cream sugar and shortening. Add eggs, sour cream, and vanilla. Mis well.
Add dry ingredients.
Drop onto a greased cookie sheet and squish with the bottom of a glass dipped in sugar to prevent sticking.
Bake at 350 for 8 minutes or until lightly brown on the bottom. Cool for 2 minutes before removing from the pan.

ENJOY!