Best Cherry Slice Recipes

CHERRY PISTACHIO SLICE-AND-BAKE COOKIES

Steps:

• In a bowl, combine flour, baking soda and salt. In a separate bowl, using an electric mixer, beat sugar, butter and oil until smooth. Add eggs and vanilla; beat until combined. Add flour mixture to egg mixture in 5 batches. Stir in cherries and chocolate. Divide dough in half; form into two logs, 2 inches by 8 inches; wrap in plastic wrap and freeze, 1 hour. Heat oven to 350°. Coat 2 baking sheets with cooking spray. Spread nuts on a cutting board; roll logs in nuts. Cut logs into 20 slices each and arrange on baking sheets. Press cookies lightly. Bake until golden, 8 to 9 minutes; transfer to wire rack.

CHOCOLATE CHERRY COCONUT SLICE

Steps:

• Make base first by combining butter & sugar in a bowl. Sift the flour and baking powder over the butter mixture and stir to combine.
• Using a large spoon, press the mixture into the base of the pan.
• Bake for 15 minutes or until light golden brown colour.
• To make the filling combine the coconut, condensed milk and eggs in a bowl. Mix well. Stir in the glace cherries and spoon the mixture over the warm base.
• Bake another approx 20 minutes or until golden brown in colour and firm to touch.
• Allow this to cool completely before adding the topping.
• To make the topping combine the chopped chocolate and butter in a heatproof bowl and microwave on high for 2-3 minutes, stirring after each minute with a metal spoon until the mix has almost melted. Stir until smooth and pour the topping over the filling and refrigerate for 20 minutes or until set.
• N.B. Slice can be sprinkled with extra coconut if desired sprinkle on just before the topping sets completely.

CHERRY-ALMOND SLICE-AND-BAKE COOKIES

Steps:

• Heat oven to 325°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add flour, almonds and almond extract, beating on low speed until well blended. Stir in cherries.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 18 to 22 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool 2 minutes. Roll cookies in powdered sugar; return to cooling racks.

CHERRY PISTACHIO SLICE & BAKE COOKIES

Steps:

• Cream butter, granulated sugar, and salt using a mixer.
• Add egg yolk (cover and chill your egg white for later in the recipe) and beat well.
• Add flour and nuts and stir with a wooden spoon (the mixer would toughen the dough) until blended.
• Using your hands or wooden spoon, blend in the cherries- the dough will be firm and this will be tricky, which is why your clean hands might be best for this.
• Divide dough into halves, roll each into a log and wrap in wax paper, sealing ends; chill overnight or at least 8 hours.
• Preheat oven to 350 F, line cookie sheets with parchment paper or grease lightly.
• Lay out a pan big enough to roll your cookie logs around in and sprinkle the sanding sugar in the pan.
• Open up one of your dough logs and lightly brush with egg white, then roll the log in the sugar to coat.
• Place on a cutting board and slice into 1/2" rounds.
• Bake cookies 12-15 minutes per batch, cooling on racks when done.

CHERRY TOMATO AND FETA CHEESE SLICE

Steps:

• Place the pastry on a baking sheet.
• Fold in the edges to form a small border around the edges and pinch together.
• Heat the oil in a frying pan and add the tomatoes and sugar.
• Cook for about 2 minutes until the tomatoes are shiny and heated.
• Combine the feta and most of the basil (reserve some for garnishing).
• Spread this mixture over the pastry base.
• Distribute the tomatoes over the top of the feta.
• Bake in a 390° Fahrenheit (200° Celsius) oven for 15 minutes, or until the pastry is lightly browned and puffed.
• Sprinkle with remaining basil and freshly shaved parmesan cheese.

CHERRY SLICE

Steps:

• BASE: Grease and line a slice tin.
• Mix all ingradients together in a bowl.
• Place in tin.
• Bake 15 minutes at 350.
• Allow to cool.
• MIDDLE: Mix all ingredients together and place on top of base.
• Bake another 15 minutes at 350.
• Allow to cool.
• TOP: Melt all ingredients over stove and pour on top of slice.

SOUR CHERRY AND COCONUT SLICE

Steps:

• 1. Preheat oven to 180C. Line a 20x30 slice pan with baking paper.
• 2. Beat butter (or marg), sugar and egg yolk till light and fluffy. Sift in flours and custard powder, mix and press into the lined pan. Prick with fork and refridgerate for 15 mins. Bake for 15 mins then allow to slightly cool whilst making topping.
• 3. TOPPING... Beat unsalted butterand sugar till light and fluffy. Add eggs one at a time and beat well inbetween. Stir in flour and coconut.
• 4. Spread Jam over the slightly cooled base, then sprinkle the drained cherries over the top.
• 5. Top the cherries with the coconut mix, spreading evenly over to cover. Bake a further 30 mins or till golden brown on top.
• 6. Cool in pan then slice into small squares. If you are going to freeze the slice, leave the slice whole from the pan it is easier to store that way but if you cut up pieces can be frozen too if any are left over.

CHOCOLATE CHERRY SLICE

Steps:

• Grease a 19cm x 29cm lamington pan, line base and sides with paper, grease paper well.
• Melt chocolate in heatproof bowl over hot water.
• Spread over base of prepared pan, refrigerate until set.
• Combine coconut, sugar, cherries and egg white in a bowl.
• Spread over chocolate.
• Rough top lightly with a fork.
• Bake in moderate oven for about 15 minutes.
• Cool in pan.
• Cut when cold.
• Store in refrigerator.

MARSHMALLOW CHERRY SLICE

Steps:

• Butter a 9x9x12 pan.
• Slice cherries.
• Mix graham cracker crumbs, marshmallows, cherries, nuts (optional), and 1/2 c coconut.
• Add condensed milk and extract.
• Mix well and spread into the pan.
• Sprinkle the other 1/2 c of coconut over the squares.
• Refrigerate for a couple of hours and cut into squares.

CHOCOLATE CHERRY SLICE

Steps:

• Put chocolate in top pan of double boiler over hot (not boiling) water.
• Melt, stirring occasionally.
• Pour into greased 8x8" pan and chill.
• Beat eggs and sugar until frothy and thick.
• Fold in coconut and cherries.
• Spread over bottom layer.
• Bake at 350F for 10-15 mins until a golden colour and firm to touch.
• Cool before cutting into squares.