| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Confectioner's sugar |
| 1 |
c |
Granulated sugar |
| 1 |
c |
Butter or margarine; 2 sticks |
| 1 |
c |
Vegetable oil |
| 2 |
lg |
Eggs |
| 1 |
tb |
Vanilla extract |
| 4 1/4 |
c |
All-purpose flour; sifted |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cream of tartar |
|
|
Cherry Topping: |
| 1 1/2 |
c |
Cherry pie filling |
| 1/2 |
c |
Nuts; chopped |
| 1/2 |
c |
Coconut flakes |
| 3 |
tb |
Granulated sugar |
INSTRUCTIONS
Cookie dough: 1-In a mixing bowl, using an electric mixer, cream the
sugars, butter, oil, eggs and vanilla. 2-Add the flour, salt, baking soda
and cream of tartar; mix well. 3-Divide the dough into 4 cylinder shapes,
each about 1 1/4 inches in diameter. Wrap in plastic wrap and chill until
firm, about 2 hours. To make the cookies: 4-Preheat oven to 350 degrees.
5-Combine all the topping ingredients and set aside. 6-Slice the chilled
dough about 1/4 inch thick and place the slices on ungreased baking sheets
about 1 1/2 inches apart. Using the back of a teaspoon, make a small
depression in the center of each cookie and fill with about 1 teaspoon of
the cherry topping. 7-Bake for 8-10 minutes or until golden. Cool on the
baking sheets, then remove the cookies, using a spatula. Jo Merrill--recipe
from Burt Wolf's Eating Well cookbook.
Recipe by: Jo Merrill
Posted to MC-Recipe Digest V1 #1017 by Nancy Berry <nlberry@prodigy.net> on
Jan 16, 1998
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