Best Cherry Delights Recipes

CHOCOLATE-COVERED CHERRY DELIGHTS

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in coconut, cherries and chocolate chips., Shape dough into 48 balls (about 1-1/4 in.); place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9-11 minutes or until set and bottoms are lightly browned. Remove from pans to wire racks to cool completely., Fill each cookie with 3/4 teaspoon frosting. Top with cherries. In a microwave, melt chocolate chips and shortening; stir until smooth. Spoon over cherries. Let stand until set.

CHERRY ALMOND DELIGHTS

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Beat in egg. Add cookie mix; mix well (dough will be sticky). Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Place almonds and sugar in a food processor; pulse until almonds are finely chopped. Add eggs; process until mixture forms a paste. Add butter and vanilla; process until blended., Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press onto bottom and up the sides of greased mini muffin cups., Place 1 Tbsp. filling in each cup. Top each with a cherry. Bake 16-18 minutes or until edges are golden and filling is set. Cool in pans 10 minutes. Remove to wire racks to cool completely. Dust tops with confectioners' sugar before serving.

CHOCOLATE-COVERED CHERRY DELIGHTS

Steps:

• Preheat oven to 350°F, rack in middle position.
• Melt butter and mix in sugar.
• Let mixture cool.
• Add eggs, mix thoroughly.
• Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
• Add flour and mix well (dough will be stiff and a bit crumbly).
• Drain cherries, remove stems, reserve juice.
• Pat dough into walnut-sized balls.
• Place on a greased cookie sheet, 12 to a standard sheet.
• Press down in center with thumb to make a deep indentation.
• Place one cherry in each indentation.
• In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk.
• Heat on low until the chips are melted.
• Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
• If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick.
• Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides.
• Bake at 350°F for 10-12 minutes.
• Let cool on cookie sheet for 2 minutes.
• Remove to rack to finish cooling.

WALNUT CHERRY DELIGHTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch square pan.
• Mix 1 cup flour, white sugar and butter by hand. Pat into pan. Bake for 8 - 10 minutes.
• With a whisk, beat 2 eggs. Whisk in brown sugar, then add 1/4 cup flour and baking powder. Stir in nuts and cherries. Pour over baked crust.
• Bake for 20 - 25 minutes more.

CHERRY DELIGHTS

Steps:

• Mix margarine and sugar until fluffy.
• Stir in Karo syrup and egg yolks; mix well.
• Mix in flour.
• Chill.
• Roll into 1 inch balls.
• Dip into slightly beaten egg whites and roll in chopped nuts.
• Place on greased cookie sheets.
• Press candied cherry halves into centers.
• Bake in 325 degree F oven for 20 minutes.

CHOCOLATE -COVERED CHERRY DELIGHTS

Steps:

• 1. In a large bowl stir together flour,cocoa powder, salt, baking powder and baking soda...set aside. In mixer bowl beat together butter and sugar on low speed until fluffy. Add egg and vanilla: beat well. Gradually add dry ingredients to creamed mixture; beat until well blended.
• 2. Roll dough into 1 inch balls and place on ungreased cookie sheets. Press down center of dough with thumb.
• 3. Drain maraschino cherries well, reserving juice. Place a cherry in the center of each cookie
• 4. In small saucepan combine chocolate chips and sweetened condensed milk; heat until chocolate is melted. Melt slowly and be careful not to over heat. Stir in 3 teaspoons of the reserved cherry juice. Beat until smooth.
• 5. Spoon about 1 teaspoon frosting over each cherry. (Frosting may be thinned with additional cherry juice if necessary)
• 6. Bake in a 350 degree F. oven about 10 minutes. Remove to wire rack; cool. ENJOY...they are sooo good!!!
• 7. Helpful hint: Drain cherries at beginning of process so they are well drained and then dry slightly with paper towels. If they are too wet the frosting will slip off the top or the cherry will slide out of the indentation...dry the cherries well.

CHOCO-CHERRY DOUBLE DELIGHTS

Steps:

• Heat oven to 375°F. Cut 15 of the maraschino cherries in half; set aside for topping cookies. Chop remaining maraschino cherries.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in chopped cherries and nuts. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Press one cherry half lightly into center of each cookie.
• Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar. Store loosely covered at room temperature.

CHOCO-CHERRY DOUBLE DELIGHTS

Steps:

• Heat oven to 375°F. Cut 15 of the maraschino cherries in half; set aside for topping cookies. Chop remaining maraschino cherries.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in chopped cherries and nuts. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Press one cherry half lightly into center of each cookie.
• Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar. Store loosely covered at room temperature.

CHERRY DELIGHTS

Steps:

• Mix margarine and sugar. Stir in Karo light corn syrup, egg yolks, and flour. Chill. Roll into 1-inch balls. Dip into slightly beaten egg whites then 2 C finely chopped nuts. Place on greased baking sheet. Press candied cherry halves into center. Bake in 325 degree oven for 20 minutes. Makes 4 dozen

CHOCOLATE-COVERED CHERRY DELIGHTS RECIPE

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in coconut, cherries and chocolate chips.
• Shape dough into 48 balls (about 1-1/4 in.); place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9-11 minutes or until set and bottoms are lightly browned. Remove from pans to wire racks to cool completely.
• Fill each cookie with 3/4 teaspoon frosting. Top with cherries. In a microwave, melt chocolate chips and shortening; stir until smooth. Spoon over cherries. Let stand until set.
• Yield: 4 dozen.
• Originally published as Chocolate-Covered Cherry Delights in Simple & Delicious

ORANGE CHERRY DELIGHTS

Steps:

• soften the butter in the microwave til it's just about to melt
• mix the cake mix, pudding mix well
• add the eggs and Tbs water, mix well
• add the butter and incorporate all ingredients until dough is soft and smooth
• make sure the dehydrated cherries are chopped at least in half. Leaving them whole is a bit much. Smaller pieces if you prefer. Add to dough
• Add pecans and stir until cherries and pecans are well incorporated through out the dough
• drop by spoonfuls onto parchment paper lined cookie sheets
• bake 11 minutes and remove immediately whether they look done or not. they will continue to cook from the heat of the cookie sheet for another 2 - 3 minutes
• Let cool on a wire rack

JAMIE'S CHERRY SMASHED DELIGHTS

Steps:

• 1. In a large mixing bowl add the 2 bags of confectioners sugar then add in the condensed milk. Also add in the butter .
• 2. I used a hand mixer but first gave it a good stir with a spoon to mix in the sugar before using the electric mixer so the sugar would not go all over the counter and me.
• 3. Drain the cherry well then crush in a food processor or mini chopper, add to the mixture
• 4. Add the liquerur and cherry juice then begin to mix well and make sure it is stiff. If it is not add some more sugar till it stiffs up enough to make a ball. Place the mixture in the refrigerator till hardend enough to work with.
• 5. Pinch off some candy mixture and roll in the palm of your hand to make a ball. Place on pan and place back in the fridge ge till good and cold a couple of hours will be necessary to be able to dip in the hot chocolate
• 6. In a candy melt machine I melted the bark and dipped the balls one at a time placed on parchment paper and put back in the fridge and left all night. Place in a airtight container and keep refrigerated till use of them.