maraschino cherry cookies

Crisp buttery cookies layered with raspberry jam and dipped in chocolate.  This is an impressive Christmas cookie that will be everyone&#39;s favorite on the tray.

Italian Butter Cookies

unsalted butter (softened)

sugar

vanilla extract

all-purpose flour

salt

raspberry jam

chocolate chips

shortening

Prep.  Prepare 2 baking sheets.  You do not need parchment or to grease the baking sheets, but parchment makes clean-up easier.

Beat wet ingredients and sugar. Cream the butter and sugar until light and fluffy.  This will take at least 3 minutes using a mixer on medium speed. Add the egg yolk and vanilla.  Beat 1 minute more.

Add dry ingredients. Combine the salt and flour in a separate mixing bowl.  Add to the butter mixture 1 cup at a time, mixing on low until just combined. The dough should be soft and smooth.

Add milk.  Add 1 tablespoon of milk and mix on low.  The dough should be very soft and pipeable.  If it still seems stiff, add another teaspoon of milk.  Keep adding, up to an additional tablespoon if necessary.

Pipe and chill.  Place the cookie dough into a piping bag fitted with the star tip.  Pipe 2-inch strips on the baking sheet.  You should be able to fit 12-15 cookies per baking sheet. Cover and chill for 1 hour.  Towards the end of the chilling time, preheat the oven to 350.

Bake and cool.  Bake the cookies for 15-18 minutes, until the bottoms and edges and golden brown.  Let them cool completely on a wire rack before filling and decorating.

Fill and dip.  Spread half of the cookies with a thin layer of raspberry jam and place a cook on top to form a sandwich.  Melt the chocolate chips in the microwave with the shortening and stir until smooth.  Dip the cookies into the chocolate and add sprinkles while the chocolate is still wet.   Let them cool until the chocolate hardens.

These cookies are absolutely amazing!  I made them for the first time last week.  The flavoring of the cookie is better than any of the cookies I've bought in the Italian bakery.  These have been my favorite cookies since I was a little girl, I never thought it would be this easy to make myself.  My husband would never pick this cookie if we bought them from the bakery.  He tried these, and couldn't stop eating them.  All my friends loved them!  Can't wait to make them again.  The only thing I would do this time is use a bigger star tip.  My tip was very narrow, so the cookies were.  I bought the new one and am ready to bake again.  Thank you so much for this amazing cookie recipe, I definitely will be adding it to my cookie favorites.

Stuffed with a maraschino cherry in the middle and topped with a chocolate glaze. 

Chocolate Cherry Kris Kringles

margarine

brown sugar

vanilla

flour

maraschino cherries

juice from maraschino cherries (optional)

chocolate chips chocolate chips

Preheat oven to 350° F. Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. If the dough seems dry, add up to 2 tablespoons of the maraschino cherry juice. Stuff each cherry with a chocolate chip, then wrap in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool. Melt 1 cup chocolate chips in the top of a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.

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Italian Butter Cookies

Chocolate Cherry Kris Kringles

Top 2 maraschino cherry cookies recipes from across the web

The most viewed maraschino cherry cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Butter Cookies

Chocolate Cherry Kris Kringles

The most viewed maraschino cherry cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine