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Cherry Tea Cakes
Cherry Tea Cakes
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 40 minutes
Indulge in delectable cookies made with Gold Medal® flour for a satisfying dessert.
Ingredients:
  • 2 teaspoons maraschino cherry liquid
  • 1/2 teaspoon almond extract
  • 3 or 4 drops red food color
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/2 cup drained maraschino cherries, chopped
  • 1/2 cup white vanilla baking chips
Instructions:
  • Preheat your oven to 350°F. In a large bowl, use an electric mixer on medium speed to blend powdered sugar, butter, cherry liquid, almond extract, and food color until smooth. Then, on low speed, mix in flour and salt. Finally, gently fold in the cherries.
  • Roll dough into 1-inch balls and evenly space them 2 inches apart on ungreased cookie sheets.
  • Bake for 8 to 10 minutes until edges are lightly golden brown. Transfer from cookie sheets to cooling racks and let cool for 20 to 30 minutes.
  • Place the baking chips in a 1-quart resealable freezer plastic bag and seal it. Microwave on High for 35 to 50 seconds, making sure to squeeze the chips in the bag every 15 seconds until they are melted and smooth. Cut a small tip from the bottom corner of the bag and drizzle the melted chips over the cookies.

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