| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Cold butter |
| 5 |
tb |
Powdered sugar |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
c |
Brown sugar |
| 1 |
ts |
Baking powder |
| 1/2 |
c |
Flour |
| 3 |
c |
Pitted sour cherries |
INSTRUCTIONS
CRUST
FILLING
From: Kathleen Williams <WILLIAMS@WSUVM1.CSC.WSU.EDU>
Date: Tue, 13 Jul 93 09:51:50 PDT
This recipe comes from a local caterer in the Wenatchee area.
CRUST: Mix together well, either in a food processor or by cutting in by
hand. Don't get the crust mixture too warm or it will be sticky and hard
to handle. Pat into a 9 x 13-inch pan. Bake for 15 minutes at 350 F.
FILLING: If using a food processor pour into work bowl and process until
well mixed. Then add 3 cups pitted sour cherries and chop up by bursts of
the on/off switch. Don't chop too finely or the fruit will lose its
identity.
If using a mixer or by hand, mix the ingredients except fruit. Chop the
fruit and add to mixture.
Pour over the partially baked crust and bake for another 45 minutes.
Variations: Rhubarb, apricots, peaches, plums, etc. are all equally
delightful. If using berries, be careful to leave fruit intact.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
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