~ SOFT CHERRY FILLED - SOUR CREAM SUGAR COOKIES ~
From the time I was old enough to help, mom, sis and I enjoyed making these cookies. Froze them for Christmas, then would sneak them when mom wasn't looking! LOL! I changed them up this time. Instead of using 2 cookies ( bottom and top ) I folded them over. What a time saver. I made a homemade cherry filling for these ones. You...
Provided by Cassie *
Categories Fruit Desserts
Time 20m
Number Of Ingredients 9
Steps:
- 1. Prep time does not include chill time.
- 2. If using home made cherry filling. Let it cool before filling cookies. Here's how I made mine : Dump a 15 ounce can of dark sweet cherries & juice in a med saucepan. Add 2 tablespoons sugar, 1/2 tsp almond extract, stir. bring to a boil. Whisk together 1/3 cup water and 2 tablespoons corn starch. Once cherries are boiling, whisk in the cornstarch and when thickened, remove from heat, cover and cool.
- 3. Cookies: In a medium bowl, sift together the flour, salt, baking soda and baking powder. Set aside. In a large bowl, cream together the shortening and sugar. Add the eggs and beat until well incorporated. Beat in the extract.
- 4. Start adding the flour a little at a time alternating with the sour cream - ending with flour. Make sure it's blended well. Refrigerate for at least 3 hours for easier rolling.
- 5. Preheat oven to 350 degree F. Line baking sheet with parchment paper. Roll out desired amount of dough to desired thickness on a lightly floured surface. I used the ring of a large canning jar as I filled my cookies. If just baking to frost you can make them smaller.
- 6. Once I cut the circles I placed them on parchment lined baking sheet. Add about 1 tsp filling and fold over the filling lightly. Crimp edges with a fork or just use your finger tips to enclose. Prick the top with fork tines, or cut a small slit with a knife. I then sprinkled with sugar and baked for 10 - 12 minutes. You want to take them out when just the edges are starting to brown. The top will almost look like it needs to bake longer, but this is when I take them out. They will continue to cook some.
- 7. Place on a cooling rack and repeat with remaining batter. You can use regular pie fillings or just make frosted sugar cookies. These freeze well too. Enjoy!
- 8. I glazed some of my filled cookies with this glaze. 1 cup confectioners' sugar, 1 tsp almond extract or can use vanilla, 3 - 4 tablespoons cream. Whisk until smooth. Glaze when cookies are cool.
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Amazonia Fire
[email protected]Definitely recommend this recipe!
Tonmoy Karmoker
[email protected]Overall, a good recipe. I would make it again.
Peacock Reynold
[email protected]Not as soft as I expected, but still tasty.
Badar Munir
[email protected]A bit too sweet for my taste, but still good.
Rafiq Alam
[email protected]Easy to make and turned out great!
HUM TUM FRIENDS CLUB
[email protected]Loved these cookies! The cherry filling was amazing.
Fullel Al Jackey (Zakir Hosssin)
[email protected]These cookies were delicious! The sour cream dough was a nice change from the usual sugar cookie dough, and the cherry filling was perfect. I will definitely be making these again.
ToQeer Edit'x
[email protected]The cookies were easy to make, but they didn't turn out as soft as I expected. The cherry filling was good, but I think I would have preferred a different type of filling.
poloko lekhosi
[email protected]These cookies were a little too sweet for my taste, but my kids loved them. The cherry filling was a nice touch.
Alamin Islam
[email protected]I love these cookies! The cherry filling is the perfect balance of sweet and tart, and the sour cream dough is soft and chewy. I always get compliments when I bring these to parties.
mbambuhanifah2gmall.com2
[email protected]The cookies were easy to make and turned out perfectly. The sour cream dough was a nice change from the usual sugar cookie dough, and the cherry filling was delicious. I will definitely be making these again.
Ibrar Khokher
[email protected]These cookies were a hit at my last party! Everyone loved the soft cherry filling and the sweet and tangy sour cream dough. I will definitely be making these again soon.