Candied Cherry (4)
My daughters and I love fruitcake but don’t want to indulge too often in this rich treat (we’ve already enjoyed two good fruitcakes this season).  I adapted this recipe from one found on a candied cherry container label and we thought they were really good and not quite as bad as eating a slice of fruitcake.

CANDIED CHERRY COOKIES

  • Servings: Approx. 30 two-inch cookies
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½ cup butter or margarine, softened
¼ cup plus 2 Tblsp. granulated sugar
¼ cup plus 2 Tblsp. packed light brown sugar
½ tsp. vanilla extract
1 egg
½ tsp. baking soda
½ tsp. salt
1 cup plus 2 Tblsp. all-purpose flour
½ cup green candied cherries, halved
½ cup red candied cherries, halved
½ cup coarsely chopped pecans

Preheat oven to 375 degrees F

Use two ungreased cookie sheets or line with parchment paper

In the large bowl of an electric mixer, beat butter, granulated sugar and brown sugar until creamy.  Add vanilla and egg and beat well.  Add soda and salt, blending well.  Add flour and mix just until flour is absorbed.  Slowly beat in cherries and pecans.

Drop by tablespoon onto cookie sheets, leaving about 2 inches between cookies.
Candied Cherry (1)

Bake @ 375 degrees F for 9 to 12 minutes until cookies are golden brown.  Remove to racks to cool.

Candied Cherry (2)
Yield:  30 medium-sized cookies (about 2 inches diameter)

Candied Cherry (5)
I took a bag with half of the cookies to my younger daughter’s house for lunch and later received an e-mail:  “Guess who liked the cookies?”

candied ch
I was surprised to learn that my 11-year-old granddaughter who doesn’t like anything had just about finished off the cookies.