CHERRY TEA CAKES
Enjoy this delicious cookie using Gold Medal® all-purpose flour - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 60
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
- In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g
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Johan Gomez
[email protected]These cherry tea cakes are the perfect treat for any occasion.
md ikbal rana rana
[email protected]I love that these cakes are not too sweet. They're just right.
alamin Hosain
[email protected]These cakes are a great way to start your day or end your meal on a sweet note.
Elias AskarYar
[email protected]I've tried many cherry tea cake recipes before, but this one is by far the best.
Pakistani
[email protected]I'm not a fan of cherries, but these cakes are so good that I'm willing to make an exception.
Avondre Glass
[email protected]These cakes are so moist and flavorful. I can't get enough of them!
Leonard Bellars
[email protected]I love the tartness of the cherries in these cakes. It's a nice balance to the sweetness of the cake.
Mahi yemira
[email protected]I made these cakes gluten-free by using a gluten-free flour blend and they turned out just as good.
Louise Holland
[email protected]These cakes are so versatile. You can serve them for breakfast, brunch, or dessert.
Alijah Williams
[email protected]I added a dollop of whipped cream on top of each cake and it took them to the next level.
Andrew Fagan
[email protected]I've made these cakes several times now and they're always a hit. They're perfect for any occasion.
Jawad Khadim
[email protected]These cherry tea cakes remind me of my childhood. My grandmother used to make them every summer.
Praveena Raveena Praveena Raveena
[email protected]I'm not much of a baker, but these cakes were easy to make and turned out perfectly.
Someleze Kibi
[email protected]These cherry tea cakes are a great way to use up fresh cherries from the farmers market.
G J Studios
[email protected]I love that this recipe uses simple, everyday ingredients. No need to search for specialty items.
Vuyo Songca
[email protected]My friends raved about these cakes when I brought them to our brunch. Definitely a keeper recipe!
Khan Afghan
[email protected]These tea cakes are so light and fluffy, they practically melt in your mouth.
Iloka Nnenna
[email protected]I was skeptical at first because I'm not a huge fan of cherry desserts, but these cakes changed my mind. They're simply irresistible.
Jessica Corning
[email protected]Followed the recipe to a T and they turned out beautifully! My family loved them.
Haroon Lala
[email protected]OMG! These cherry tea cakes are absolutely divine! The perfect blend of sweet and tart with a moist, fluffy crumb. I'm so glad I stumbled upon this recipe.