Best Merry Cherry Cookie Tarts Recipes
MERRY CHERRY COOKIE TARTS
I love to cook and bake, and I think these are the best-ever Christmas cookies. Tender almond-flavored dough with a sweet cherry filling and thin glaze just feels like the holidays.-Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extract. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter., Place half of the cutouts 2 in. apart on greased baking sheets. Top each with a heaping teaspoonful of preserves; top with remaining cutouts. Crimp edges together with a fork to seal. With a sharp knife, cut an X in the top of each cookie. Brush tops with egg white., Bake 12-15 minutes or until edges are light brown. Remove to wire racks to cool completely., In a small bowl, mix the glaze ingredients; spread over cooled cookies. Let stand until set.
Nutrition Facts : Calories 115 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 30mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
MERRY CHERRY COOKIE TARTS
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extract. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until easy to handle. Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter.
- Place half of the cutouts 2 in. apart on greased baking sheets. Top each with a heaping teaspoonful of preserves; top with remaining cutouts. Crimp edges together with a fork to seal. With a sharp knife, cut an "X" in the top of each cookie. Brush tops with egg white.
- Bake 12-15 minutes or until edges are light brown. Remove to wire racks to cool completely. In a small bowl, mix the glaze ingredients; spread over cooled cookies. Let stand until set. Yield: 3 dozen.
MERRY CHERRY COOKIE TARTS
I love to cook and bake, and I think these are the best-ever Christmas cookies. Tender almond-flavored dough with a sweet cherry filling and thin glaze just feels like the holidays.-Janice Christofferson, Eagle River, Wisconsin
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extract. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter., Place half of the cutouts 2 in. apart on greased baking sheets. Top each with a heaping teaspoonful of preserves; top with remaining cutouts. Crimp edges together with a fork to seal. With a sharp knife, cut an X in the top of each cookie. Brush tops with egg white., Bake 12-15 minutes or until edges are light brown. Remove to wire racks to cool completely., In a small bowl, mix the glaze ingredients; spread over cooled cookies. Let stand until set.
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