Preheat oven to 325\u00b0.
Grease sheets.
Cream butter and sugar. Stir in corn syrup, egg yolks and flour. Chill.
Roll into 1-inch balls.
Dip in beaten egg whites and roll in chopped nuts.
Place on greased sheets.
Press candied cherry halves into centers. Bake at 325\u00b0 for 20 minutes.
Mix margarine and sugar until fluffy.
Stir in Karo syrup and egg yolks; mix well.
Mix in flour.
Chill.
Roll into 1 inch balls.
Dip into slightly beaten egg whites and roll in chopped nuts.
Place on greased cookie sheets.
Press candied cherry halves into centers.
Bake in 325 degree F oven for 20 minutes.
Preheat oven to 375\u00b0F.
Line a 12-cup muffin pan with paper liners. Make sponge cake mix according to package instructions. Fold in candied cherries. Distribute between paper liners and bake for 15-20 mins, until golden and surface springs back when lightly pressed. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
For the icing, whisk together powdered sugar and lemon juice until smooth. Spoon a little icing over each cake then garnish with a candied cherry. Allow to set before serving.
Preheat oven to 350\u00b0F. Lightly grease and line 2 baking trays.
Cream butter and sugar until pale and creamy. Gradually fold in flour and custard powder until combined. Roll into balls (around 1 tbsp each). Arrange on prepared trays, leaving a 1 1/4 inch space between each cookie. Flatten slightly with a fork. Press 1 cherry half, cut-side down, in the middle of each cookie. Bake for 12-15 mins, until golden. Let cool on trays.
Mix Mazola margarine and sugar.
Stir in Karo light syrup, egg yolks and flour.
Chill.
Roll into 1-inch balls.
Dip into slightly beaten egg whites, then nuts.
Place on greased baking sheet.
Press candied cherry halves into centers.
Bake in 325\u00b0 oven 20 minutes.
Makes 4 dozen.
Mix Karo light corn syrup, orange juice and almond extract. Add crushed vanilla wafers.
Mold 1 teaspoon around a candied cherry.
Roll in colored sprinkles. Store tightly covered.
Mix 1 cup of butter and 1/2 cup sugar.
Stir in 1/2 cup light corn syrup, 2 egg yolks and 2 1/2 cups of flour.
Chill.
Roll into 1 inch balls.
Dip into slightly beaten egg whites and then roll in nuts.
Place on greased baking sheet.
Press candied cherry halves into centers.
Bake in 325\u00b0 oven 20 minutes.
Makes 4 dozen.
o creamed mixture. Stir in candied cherries and pecans.
Shape
Cream the butter and sugar together.
Beat in eggs and vanilla.
Work the flour and chopped cherries into the batter, mixing until well combined and evenly coloured.
If the dough is a little dry, or not pink enough, add a bit of the liquid from the candied cherries.
Roll into logs about 2\" in diameter, wrap in plastic wrap and freeze overnight.
When ready to bake, slice logs thinly and place on a greased baking sheet.
Bake in a preheated 375* oven for 6-8 minutes or until nicely browned along the edges.
Enjoy!
Mix butter, sugar and egg; stir in remaining ingredients except candied cherries.
Divide dough in half; stir red cherries into one half and green cherries into other half.
Shape each half into roll, 1 1/2 inches in diameter; wrap.
Refrigerate at least 4 hours.
Cream shortening with sugar until fluffy.
Blend in unbeaten egg.
Sift flour with salt and baking powder.
Add vanilla to milk and add to creamed ingredients alternately with flour.
Cut candied fruits fine and add to mixture.
Drop on greased baking sheet.
Top each cookie with half candied cherry.
Bake in a moderate oven -- (375 degrees) for about 10 minutes.
Sift
dry ingredients together.
Combine shortening and sugar; cream well.
Add eggs, milk and vanilla.
Blend in dry ingredients; mix well.
Add pecans, dates and cherries.
Shape into balls,
roll each ball of dough in corn flakes.
Place on greased
baking
sheet.
Top
each\tcookie\twith
1/3
candied cherry.
Bake in moderate 350\u00b0 oven 10 to 12 minutes.
Cream Crisco and sugar; add egg and vanilla.
Sift flour and salt and add.
Roll into small balls.
Roll each ball in chopped nuts.
Push 1/2 candied cherry into center of each and bake at 375\u00b0 for 8 to 10 minutes, until lightly browned.
Butter an 8-inch square baking pan.
Combine peanut butter chips and sweetened milk in the top of a double boiler.
Place over hot water.
Heat slowly, stirring often, until chips melt and mixture is smooth.
Remove from hot water.
Stir in vanilla and cherries.
Spoon into pan, spreading evenly.
Mark top into 36 pieces.
Trim each piece with a sliver of candied cherry.
Chill until firm.
Finish cutting into squares.
Stor in tightly covered container.
Yields 3 dozen squares.
Cream together butter, sugar, vanilla and salt until light and fluffy.
Add flour and almonds; mix well.
Use a teaspoon of dough to roll around each candied cherry, shaping into balls.
Place on baking sheet.
Bake in 325\u00b0 oven for 20 minutes.
Cool slightly. Roll in additional confectioners sugar.
Makes about 5 dozen.
Preheat the oven to 375\u00b0.
In a large mixing bowl, cream the butter and sugar together.
Add the eggs and beat well.
Beat in the vanilla and the milk.
Sift together the flour, baking powder and salt.
Add the sifted ingredients to the batter.
Mix well. Drop by teaspoonfuls about 2 inches apart onto an ungreased cookie sheet.
Gently press a candied cherry into the center of each mound.
Bake for 10 minutes or until the bottoms of the cookies are lightly browned and tops look dry.
flatten mound. Place 1/2 candied cherry in center of each patty
Cream butter and sugar. Blend in Karo and egg yolks. Add flour and mix well.
Chill dough.
Roll into 1 inch balls.
Dip into slightly beaten egg whites.
Roll in finely chopped nuts. Place on greased cookie sheet.
Press candied cherry halves into centers. Bake at 325\u00b0 for 20 minutes.
Makes about 4 dozen.
Preheat oven to 350\u00b0F
Grease an 8 inch bundt pan.
Dust with flour, then shake any excess.
Cut cherries in half and toss them in flour.
In a mixer, cream butter and sugar until creamy and light.
Add eggs, then vanilla.
Add dry ingredients that have been previously sifted and fold by hand alternating with milk.
Stir in cherries.
Pour into tin and smooth surface.
Bake for 35 min or until toothpick comes out clean of the center.
Let cool in pan for 10 min before unmolding.
For the glaze, stir all ingredients ...
Combine oil, eggs, 1/3 cup water and pumpkin.
Stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
Gradually beat dry ingredients into pumpkin mixture.
Stir in candied cherries and nuts.
Pour into greased and lightly floured 9x5x3 loaf pan.
Bake at 350 degrees for 1 hour or until tester inserted comes out clean.