Damn Savage Garden. Now I have that song stuck in my head. Yuck.
Well, the baking season didn't go as planned. Life happened, my belt testing got moved up a couple weeks and things just kept coming up. However, I did manage to make two kinds of cookies. One of which seems to be a big hit. Vegan friendly (minus the white chocolate, but that is optional). Chica check it out.
What you need:
1 cup powdered sugar
1 cup margarine or Earth Balance butter
1/2 teaspoon sea salt
1 Tbsp maraschino cherry liquid
1/2 teaspoon almond extract
2 1/4 cups unbleached all purpose flour
1/2 cup drained maraschino cherries, chopped well
1/2 cup white chocolate baking chips (optional)
What you do:
With an electric mixer beat together the sugar, "butter", salt, maraschino cherry liquid, and almond extract. Once combined, add the flour and mix until just incorporated. Add the chopped maraschino cherries and mix together.
Preheat oven to 350.
Scoop the dough (approx a tablespoon) and roll into balls. Place 1 inch apart on cookie sheets and bake one sheet at a time for 8-10 minutes (depending on how your oven cooks) or until very lightly brown on the bottom. Remove from the cookie sheet and let cool.
Heat up the white baking chips in the microwave for 1 minute and drizzle over cookies. These are very cute, girly cookies and they taste amazing!
You can also try variations with raspberries, pumpkin or blueberries! Just swap out the 1/2 cup of chopped cherries for your new substitute!
If you looking for a tea cookie with spice, try swapping the cherries for cinnamon and nutmeg! Try using 1 tsp. of cinnamon and 1/4 tsp of nutmeg.
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