Cherry Delight Cookies

If I am ever called upon to bring cookies to anything or to anyone I always rely on my Butter Bomb Cookies.  It is a tried and true, simple chocolate chip recipe.  Nothing uber fancy, just tasty.  I get really nervous when I have to serve my food to other people, even when I know it tastes good.  I don’t know why I do, but it’s a slight panic attack every time.  I probably have a complex from all the times I’ve made something new and ended up with a lumpy mess.  Let’s just say “those” recipes don’t end up on the blog.  :)  So it was a big move for me to try a brand new, experimental cookie recipe at a recipe swap a little while ago.  And guess what…they turned out delicious and people loved them.  And with a hint of pink and a sweet surprise in the middle they are perfect for this lovey time of year.

Let’s start with the ingredients: Flour, Baking Soda, Baking Powder, Salt, Softened Butter, Eggs, Sugar, and Maraschino Cherries.

You can use cherries without the stem but I think the little stem sticking out of the cookie is the cutest part!  If you’re like me look for cherries with the stem.

Rinse and drain the cherries in a strainer and set aside.  Leave them in the strainer while you prepare the cookie dough.

 Mix together the flour, baking soda, baking powder, and salt in a bowl and stir with a fork until thoroughly combined.  Cut in the softened butter with a fork until the dough looks like coarse cornmeal.

In a separate bowl beat two eggs and then combine with the sugar.

Add the egg/sugar mixture to the dry ingredients and stir until combined.  Your dough will be sticky, that’s a good thing.

Lightly grease a baking sheet and preheat the oven to 350.  Take a small ball of dough and flatten it in the palm of your hand.  Place a cherry in the middle of the dough.

Wrap the dough around the cherry leaving the stem sticking out.  Gently press down onto the baking sheet.  (Also say hi to Sam.  He’s the one behind the camera so I can practice my Price is Right hand modeling for all of you.)

Bake for 10 minutes and remove the oven.  The cookies will be white, not brown.  Let cool before removing from the baking sheet.

In a small blender add in a cup or two of powdered sugar and then add in a couple drops of red food coloring. 

With the lid on, mix the powdered sugar adding in additional drops of food coloring until the powdered sugar becomes a light pink.

Did you know you could dye powdered sugar?  Totally can.  Just think of the possibilities.

After you get the desired ‘pinkiness’ gently dip the cookies into the powdered sugar and dust off any extra sugar leaving a light coating.  This step totally isn’t messy at all.  Don’t even worry about it.

The actual cookie part is not overly sweet and the cherry inside adds a tasty surprise.  Mmm, cookies.  They make everything better.  Cookies for president!  Cherries for Vice President!

Download the Printable Recipe

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