From Miranda Owen
“Ok, I lost the original recipe in my great grandmother’s church cookie cookbook, but luckily found this one online a few years ago. The only difference is that when I make them – I don’t use nuts or chocolate. Just the dough and the cherries. The important thing is getting the butter soft enough. If you don’t, it won’t yield much and is a pain in the butt to make (even though I secretly suspect my aunt prefers them that way because they come out crispier).
I found a rhythm after a bit – I roll into a ball, put a little flour on my one palm, use the heel of other hand as a rolling pin to roll out a bit then plop cherry in and fold dough over and roll so cherry is inside dough ball. (Also make sure cherries have been drained. Def have to wait and watch.
This year, I’m thinking of adding a little drizzle of icing by taking a little of cherry “juice” from jar, melted butter (the real stuff), and powdered sugar.”
- 1 cup butter or margarine (unsalted butter is best)
- 1/2 cup powdered sugar
- 2 cups flour, sifted
- 2 teaspoons vanilla extract
- 2 teaspoons water
- 1 1/2 cup chopped nuts
- 6 squares bittersweet or semisweet chocolate, melted
- 2 medium bottles maraschino cherries with stems, (candied cherries will also work)
Cream butter or margarine and sugar until fluffy; add flour, vanilla, and water and mix well. Form individual balls of dough around each cherry. This dough is very soft and easy to work with.
Bake on greased cookies sheet at 350 degrees F for 15 to 20 minutes. Cool on rack, [optional: then dip bottom of cookie into melted chocolate, then nuts]. Let set on paper lined trays.