Desserts, Snacks ALLERGIES: Dairy, Tree Nuts, Wheat
June 10, 2015
These cookies are like pieces of cherry pie you can pick up with your fingers.
Additional Granulated Sugar (to sprinkle on top)
1 cup Butter or Margarine (softened)
1/3 cup Cream Cheese (or 1/3 of an 8 oz. package, softened)
2 cups All-purpose Flour
1/4 cup Granulated Sugar
1 3/4 cup Frozen Sweet Cherries (or 1-16 oz. package)
1/2 cup Granulated Sugar
1 tablespoon Corn Starch
1/2 cup Chopped Walnuts
1 Egg (whisked with 2 T. cold milk or water)
Beat butter and cream cheese with electric mixer until smooth.
Add flour and sugar; beat on low speed until crumbly.
Turn mixture onto floured board; knead until dough forms. Cover and set aside while preparing filling.
Coarsely chop frozen cherries.
Combine sugar and cornstarch; mix well.
Combine chopped cherries and sugar mixture in a medium saucepan. Bring to a boil, stirring constantly.
Reduce heat; simmer, uncovered for 5 minutes or until thickened, stirring occasionally.
Remove from heat and stir in walnuts. Let cool in refrigerator 30 minutes.
On a lightly floured surface roll 1/3 of the dough into a 10-inch circle.
Spread dough with about 1/2 cup cherry filling, leaving a 1/2-inch border.
Cut the circle into 8 wedge-shaped pieces.
Roll up each wedge beginning at the wide edge.
Place cookies with tip side down, about 2 inches apart on lightly greased cookie sheet.
Repeat with remaining dough and filling.
Brush each cookie lightly with egg wash and sprinkle with granulated sugar.
Bake in preheated 350º F oven 15-20 minutes or until golden brown. Transfer to wire rack to cool.
Pre-heat oven to 350 degrees.
Could substitute Sanding Sugar for granulated sugar to sprinkle on the top.
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