These little gems are from my friend Bridgette. And if you think these look good, you should try her butter cupcakes with maple frosting. I may have elbowed someone in the head at a bake sale to get ahold of one of Bridgette’s cupcakes. I’m not proud of it, but I also have no regrets. Maybe she will post more recipes for us. When it comes to her Cherry-Filled Sugar Cookies, Bridgette says:
I received a “Holiday Favorites” cookbook a few years ago from my Mom, who knows I love to bake. I usually have my standby recipes that I use year after year, but I’ve wanted to try something new. I found this recipe for Cherry Filled Sugar Cookies and thought they sounded yummy. I also happened to find a mini pie bites “gadget” at the store that cut out the round shapes and then sealed the edges of filled pastry. So I had to try it with this recipe. It worked really well and saved a lot of time.
- 1.5 cups sugar
- 1 tsp. baking soda
- 3 tsp. baking powder
- 3 cups flour
- 2 sticks margarine
- 3 eggs, beaten
- 2 tsp. vanilla
- Cherry pie filling
- Preheat oven to 350 degrees.
- Mix dry ingredients.
- Cut in margarine as you would for pie dough (I used a pastry cutter, but a fork or two knives would work as well.
- Make a well and add eggs and vanilla.
- Mix until a soft ball forms (dough will still be a little sticky)
- Chill 1 hour.
- Roll dough out on floured board.
- Cut with round cookie cutter and place on ungreased cookie sheet.
- Place about 1 tsp. of cherry pie filling in the center and cover with another circle of dough.
- Seal edges with a fork or press with fingers.
- Bake for about 10 minutes or until edges are just turning golden.
- When cool, frost with your favorite powdered sugar icing or enjoy plain.
I am a stay-at-home mom who loves to bake, read, sing and dance my butt off at Zumba(r) class. I have a wonderful husband, two precocious little boys (ages 5 and 2.5), and a sweet, old chocolate lab. My hometown is Aurora, IL, but I live in Dubuque, IA, that I have truly grown to love and call “home.”