Cherry Bombs
Source of Recipe
unkown
Cherry Bombs
3 (8-ounce) jars maraschino cherries with stems, juice reserved
1/2 cup butter or margarine, softened
3/4 cup powdered sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 pound flaked coconut
Finely ground nuts, optional
Drain cherries well; reserve juice. Cream butter, sugar and vanilla. Add flour and salt. Blend thoroughly (if dough appears dry, add a teaspoon of milk). Place a teaspoon of dough in palm of hand and flatten. Place cherry in center with stem upright -- wrap dough around cherry to base of stem -- and place on ungreased cookie sheets.
Bake 10 to 15 minutes at 350 degrees. Do not let cookies brown. Cool completely. Make cherry icing.
Cherry Icing
1 1/2 cups powdered sugar
Cherry juice
Enough milk to make a thick glaze
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