I was flipping through an issue of Better Homes and Gardens magazine that started showing up in my mailbox unexpectedly a few months ago, and I saw an ad from Lucky Leaf, with a recipe for cherry pie cookies. I thought I was an avid cherry pie lover … and then I met my husband. If there were a fan club for all things cherry – cherry cheesecake, cherry pie, cherry cobbler, cherry turnovers – he should be their poster boy. So when I saw the recipe, I ripped it out and decided to surprise him by making them for Christmas, albeit a few weeks ahead of time, enjoying a few then … and freezing most of them for Christmas, when almost a dozen family members would be visiting.
As usual, I altered the recipe. It seemed to need an egg, a little more water and sugar, rather than chocolate, drizzled on top …
My adapted recipe is below. After taste-testing over a dozen the day I made them, Jason says it is now his favorite cookie. He wasn’t too happy that the other 2 dozen sat off-limits in one of our freezers for 2 weeks …
Ingredients:
- 1 cup vegan butter, softened (or you can use regular butter if no dairy issues)
- 2 cups flour
- ¾ cup powdered sugar
- 1 tsp vanilla
- 1 egg
- 1 Tbsp cold water
- 1 (21oz) can of cherry pie filling (I used Lucky Leaf Cherry Fruit Filling & Topping)
Directions:
- Preheat oven to 325 degrees Fahrenheit
- Mix butter until fluffy
- Add flour, powdered sugar, vanilla, egg and cold water until a soft dough is formed. If too wet, add a little bit of flour. If too dry, add a tiny bit of water.
- Roll the dough into 2-inch balls.
- Place on greased baking sheet or baking sheet lined with parchment paper.
- Press thumb into center of cookie to make a well and then gently use your fingers to gently expand the well. Be careful that the center doesn’t become too thin.
- Gently spoon 3-4 cherries in each cookie’s center.
- Sprinkle a little granulated sugar on top of each cookie.
- Bake for 11-4 minutes.
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