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
Add: 2 egg yolks, ½ tsp almond extract: Beat well
Add: 2c flower, ¼ tsp salt: Mix well
Chill dough
Drain Maraschino Cherries
Cut maraschino cherries in half
Roll into balls – slightly larger than a quarter, place on cookie sheet lined with parchment paper
Flatten ball & put 1/2 cherry in the middle, fold dough around cherry
Bake cookies for 25 minutes
Remove and let cookies cool before adding icing
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:
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 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
