#Christmas #Cookies
All of the things that you bang nigh a beverage splashed cherry in a tasteful biscuit!  A drinkable red coconut cook filled with seasoner icing lidded with a redness and drizzled in drink!

They are a big potable tiled red course.  And they are drinkable crustlike cherry heaven.

These cookies are all of the things that you screw virtually a beverage beplastered cherry in a artful slight biscuit.  The coffee red coconut cookie with seasoning ice topped with a cherry.  Then, you splash them in some brownness and they represent one scrumptious cookie.

I had to have one for myself before they went out the threshold to neighbors.  They were a fun new cooky with so more scrumptious flavors.  They are perfect to act this holiday flavour and I screw that your origin will pair them too!

  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1½ cups sugar
  • ⅓ cup maraschino cherry juice
  • 3 cups all purpose flour
  • 1 cup flaked coconut
  • ½ cup baking cocoa
  • ½ cup mini semisweet chocolate chips
  • ¾ cup maraschino cherries, chopped
  • Topping:
  • ¾ cup vanilla frosting
  • 1 cup miniature semisweet chocolate chips
  • 48 maraschino cherries with stems, drained and patted dry
  • 1 tsp shortening

  1. Preheat oven to 375 degrees. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa. Slowly beat into the creamed mixture. Stir in coconut, cherries and chocolate chips.
  2. Shape the dough into 48 balls, about 1¼ inch. Place 2 inches apart and press a deep indentation with the end of a wooden handle. Bake for 9-11 minutes or until set and the bottoms are lightly browned. Cool completely.
  3. Fill each cookie with ¾ teaspoon vanilla frosting. Top with the cherries. To make the chocolate drizzle, melt chocolate chips and shortening in a microwave safe bowl. Melt 30 seconds at a time and stir until smooth. Drizzle over the cookies.

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