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Cherry Bonbon Cookies

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Ingredients

  • 1-1/2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa

  • 1/2 cup soft butter or margarine

  • 1 cup sugar

  • 1-1/2 teaspoon baking powder

  • 1 large egg 

  • 1-1/2 teaspoons vanilla extract

  • 1-1/2 teaspoons cherry flavoring (optional)

  • 48 sweet fresh cherries, pitted

  • 1 package (6oz.) semi-sweet chocolate chips

  • 1/2 cup sweetened condensed milk

Servings

Makes 48 cookies

Directions

  1. Combine flour and cocoa; set aside.

  2. With electric mixer, beat butter, sugar and baking powder until blended.

  3. Add egg, vanilla and cherry flavoring; beat until well combined.

  4. Gradually beat in flour mixture.

  5. Shape dough into 1-inch balls; place 1/2 -inch apart on ungreased baking sheet.

  6. Press down center of each ball with thumb to create a small hollow; fill each center with a cherry.

  7. Heat oven to 350F.

  8. In small pan over low heat, combine chocolate chips and condensed milk; heat until chocolate is melted.

  9. Spoon about 1 teaspoon chocolate mixture over each cherry, spreading to cover cherry.

  10. Bake 10 to 12 minutes or until done.

  11. Remove to wire racks and cool.

Quick Cherry Crumb Cake

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Ingredients

  • 2 cups buttermilk baking mix

  • 1/2 cup sugar

  • 1 teaspoon grated lemon peel

  • 3/4 cup diary sour cream 

  • 2 tablespoons melted butter or margarine

  • 1 egg, beaten

  • 1 1/2 cups pitted and halved fresh Northwest sweet cherries, divided

  • 1/2 cup flour

  • 3 tablespoons packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 2 tablespoons butter or margarine (softened)

  • 1/2 cup chopped walnuts (optional)

Servings

Makes 9 servings

Directions

  1. Preheat oven to 375 degrees F.

  2. Mix baking mix, sugar and lemon peel.

  3. Combine sour cream, melted butter and egg; mix well.

  4. Add sour cream mixture to baking mix mixture and stir only until moistened.

  5. Fold in 1/2 cup cherries.

  6. Pour into oiled and floured 8-inch square baking pan.

  7. Sprinkle remaining cherries and Streusel Topping over batter.

  8. Bake for 35 to 40 minutes or until wooden pick inserted near center comes out clean. 

Cherry Streusel Topping: 

  1. Combine 1/2 cup flour, 3 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.

  2. Mix in 3 tablespoons softened butter or margarine with a fork.

  3. Add 1/4 cup chopped walnuts and mix well.

  4. Makes about 1 cup.

Nutritional Information

Per Serving: 341 Cal., 5.1 g pro., 16.6 g fat (44% Cal. from fat), 42.8 g carb., 52 mg chol., 1.6 g fiber. 488 mg sodium.


Bing Cherry Thumbprint Cookies

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Thumbprint cookies are just what the name implies, a cookie with a thumbprint in the middle which is filled will delicious homemade cherry filling.

Ingredients

Bing Cherry Jam:

  • 1 pound fresh California Bing cherries, washed and pitted (about 2 cups)

  • 1/8 cup water

  • 1 teaspoon lemon juice

  • 1 teaspoon grated lemon zest

  • 1 cup sugar

Cookie Dough:

  • 1 cup (2 sticks) unsalted butter, softened

  • ¾ cup sugar

  • 1 egg

  • 1 teaspoon vanilla or almond extract

  • 2 cups flour

Servings

Makes 2 to 3 dozen cookies

Directions

Preheat oven to 350◦ F.

For jam: Combine cherries and water in a small pot and simmer over low heat until fruit is tender, about 10 minutes. Add lemon juice, zest, and sugar and stir gently until sugar dissolves. Bring to a boil and boil rapidly for 10 minutes, stirring on occasion, until thick and syrupy. Pour into a shallow bowl and cool, or alternately refrigerate until jam is set. This can be made a day ahead.

For cookies: Beat butter and sugar with an electric mixer until creamy. Beat in egg and vanilla or almond extract. Add flour and mix until just combined. Form dough into 1-inch balls and arrange on an ungreased cookie sheet. Using your thumb, make an impression in the center of each ball. Fill each cookie with cherry jam making sure each has a cherry in the center. Bake for 12-15 minutes, until the dough is set and lightly browned on bottom. Remove from pan and cool on a wire rack.

Note: For more uniform cookies, refrigerate the dough for 30 minutes before forming into balls.

Nutritional Information (per cookie)

Calories-140; protein-1.25 grams; carbohydrates.-19.68 grams; fat-6.48grams; saturated fat-3.91 grams; mono-saturated fat-1.87 grams


Source: www.calcherry.com

Cherry Lemon Cooler

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Ingredients

  • 3 cups water

  • 1 cup sugar

  • 1 cup Northwest fresh sweet cherries, halved and pitted

  • 1 cup fresh lemon juice, refrigerated

  • Crushed ice

  • 1 bottle (1 liter) club soda or seltzer

  • Northwest fresh sweet cherries with stems

  • 4 long stems fresh mint

Servings

Makes 4 servings

Directions

  1. Combine water and sugar in small saucepan; add halved cherries.

  2. Bring mixture to boil; reduce heat and simmer 5 minutes.

  3. Remove from heat and cool to room temperature.

  4. Strain syrup into container with tight fitting lid; discard cherries.

  5. Refrigerate syrup until cold.

  6. Fill a tall 12 to 16-ounce glass with ice.

  7. Pour 1/4 cup lemon juice and 1/3 cup syrup over ice and top with club soda.

  8. Garnish with cherries and mint. Makes 4 servings.

Tip: Leftover syrup may be stored, refrigerated, up to one week.

Nutrition Information

Per Serving: 140 Cal., 0 g pro., 0 g fat, 37 g carb., 0 mg chol., 1 g fiber, 28 mg sodium.

Source: www.nwcherries.com