Mom’s Cherry Flips

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cherry-flip-cookies-business-moose-jaw-cookie-cooked-witih-icing
cherry-flip-cookies-business-moose-jaw-cookie-cooked-witih-icing

One of my favourite holiday cookies when growing up. These cookies are well worth the time to create them. This recipe will make 50 Cherry Flip Cookies. These cookies freeze well.

Preheat oven on bake at 375 ºF

Cream: 1 c Butter & ½ c brown sugar

cherry-flip-cookies-business-moose-jaw-cookie-cream-butter-brown-sugar
cherry-flip-cookies-business-moose-jaw-cookie-cream-butter-brown-sugar

Add:  2 egg yolks, ½ tsp almond extract: Beat well
Add: 2c flower, ¼ tsp salt: Mix well
Chill dough

cherry-flip-cookies-business-moose-jaw-cookie-dough
cherry-flip-cookies-business-moose-jaw-cookie-dough

Drain Maraschino Cherries

cherry-flip-cookies-business-moose-jaw-almond-extract-maraschino-drain-cherries
cherry-flip-cookies-business-moose-jaw-almond-extract-maraschino-drain-cherries

Cut maraschino cherries in half

cherry-flip-cookies-business-moose-jaw-almond-extract-maraschino-half-cherries
cherry-flip-cookies-business-moose-jaw-almond-extract-maraschino-half-cherries

Roll into balls – slightly larger than a quarter, place on cookie sheet lined with parchment paper

cherry-flip-cookies-business-moose-jaw-cookie-cherry-middle-final-dough
cherry-flip-cookies-business-moose-jaw-cookie-cherry-middle-final-dough

Flatten ball & put 1/2 cherry in the middle, fold dough around cherry

cherry-flip-cookies-business-moose-jaw-cookie-cherry-middle-finish
cherry-flip-cookies-business-moose-jaw-cookie-cherry-middle-finish
cherry-flip-cookies-business-moose-jaw-cookie-cherry-middle-finish-pan
cherry-flip-cookies-business-moose-jaw-cookie-cherry-middle-finish-pan

Bake cookies for 25 minutes

Remove and let cookies cool before adding icing

cherry-flip-cookies-business-moose-jaw-cookie-cooked
cherry-flip-cookies-business-moose-jaw-cookie-cooked

Making the icing – mix the following:

  • 1 c Icing sugar
  • ½ tsp almond extract
  • 2 tbsp of maraschino cherry juice – use to thin out icing
  • 2 tbsp of butter [OR brown butter]

For a bit of a caramel flavour brown the butter slightly, cool the butter before adding to the icing

Brown the butter on medium heat:

cherry-flip-cookies-business-moose-jaw-almond-butter-icing-cherries
cherry-flip-cookies-business-moose-jaw-almond-butter-icing-cherries

Butter will have a slight brown colour – DO NOT BURN THE BUTTER – very easy to do.  If you do toss it, and try again:

cherry-flip-cookies-business-moose-jaw-almond-brown-butter-icing-cherries
cherry-flip-cookies-business-moose-jaw-almond-brown-butter-icing-cherries
cherry-flip-cookies-business-moose-jaw-cookie-cherry-icing
cherry-flip-cookies-business-moose-jaw-cookie-cherry-icing

cherry-flip-cookies-business-moose-jaw-cookie-cooked-witih-icing

 

Cherry Flips

Cream

  • 1 c Butter
  • ½ c brown sugar

Add

  • 2 egg yolks
  • ½ tsp almond extract
  • Beat well

Add

  • 2c flower
  • ¼ tsp salt
  • Mix well

Chill dough [30 min in the fridge]

Make the cookie:

  • Roll into balls – slightly larger than a quarter
  • Flatten ball
  • Add ½ cherry to middle, fold dough around cherry

 

Make the icing:

  • 1 c Icing sugar
  • ½ tsp almond extract
  • 2 tbsp of maraschino cherry juice – use to thin out icing
  • 2 tbsp of butter [Optional: brown butter]
  • For a bit of a caramel flavour brown the butter slightly, cool the butter before adding to the icing

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