Drain cherries and set aside (save the juice).
Cream butter, sugar and vanilla; add eggs.
Mix well.
Add dry ingredients. Form 1-inch balls.
Place 2 inches apart on a cookie sheet.
Press cherry into center.
Set aside.
dd 1/4 cup maraschino cherry juice and 2 tablespoons milk
inches apart onto ungreased cookie sheets.
Bake for 12
an is perfect for this recipes, so use that if you
nches apart on an ungreased cookie sheet. Using the bottom of
owl; reserve 3/4 cup cherry juice.
Mix Equal(R
br>Lightly grease a large cookie sheet. In a food processor
Sift together flour,baking powder,soda and salt.
Combine the shortening and sugar then blend in the eggs.
Add to this mixture the milk,almond extract and vanilla.
Blend i the sifted dry ingredients and mix well.
Add the pecans,cherries and dates,and mix it well again.
Shape the dough into balls,using 1 level tablespoon per cookie.
Crush the cornflakes and roll each ball of dough in them.
Place the balls on greased cookie sheet and top ech one with 1/4 cherries.
Bake at 375 until done,about 20 minutes.
oint side down onto greased cookie sheet.
Combine sugar and
To make the cherry compote, mix the cherries with
br>Place onto a greased cookie sheet and shape into a
ugar and salt. Beat in cherry liquid and almond extract. Beat
n platter with bowl of Cherry Sauce in the center.
ith cooking spray. Top each cookie with cherry quarter.
4. Bake
Combine all ingredients together.
Make into a 1/2 inch thick loaf on a wax paper.
Place wax paper on a cookie sheet.
Bake for 45 minutes on 300\u00b0F.
Cut loaf into pieces.
Bake 12 minutes on each flat side.
Brush top of biscotti with extra almond flavoring.
Serve.
nd place on an ungreased cookie sheet and bake for about
Mix together and pour into greased cookie sheet.
Bake 2-25 minutes at 350\u00b0F.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
br>Place a cherry in the center of each cookie in the
shape each portion around a cherry. Try to handle lightly and