Just like the store with its ever-changing merchandise, these challenges will change every week. Be sure to check back every Tuesday Morning, to find out if you are the winner of the previous week's Tuesday Morning Challenge, and what the next one will be . . .
Ural wrote: ↑Thu Dec 03, 2020 3:40 pm
Okay, here is my favorite cookie recipe, but I am still working on the layout.
Cherry Chip Pecan Cookies
1 cup sugar 2 eggs
1 cup brown sugar 2 1/2 cups flour
1 cup Crisco shortening 1 teaspoon baking soda
1 teaspoon almond extract 1/2 teaspoon salt
1/2 cup chopped pecans 8 ounces Maraschino
Powdered sugar Cherries
Cream sugars, shortening, almond extract , and eggs. Sift flour, salt, and soda and stir into creamed mix.
Drain cherries and blot dry with paper towels. Chip fine and add to mix. Add pecans. Shape into 1 inch balls and roll in powdered sugar. Place on a cookie sheet lined with foil or parchment paper and bake at 350 degrees for 10-12 minutes.
Ural - have you ever substituted walnuts for the pecans?? We have so many walnuts in our house at the moment I thought I try them . . . thoughts?
Tammy, I would not use the walnuts as they have a lot stronger flavor and may overpower the cherry/almond flavor.
Ural wrote: ↑Thu Dec 03, 2020 3:40 pm
Okay, here is my favorite cookie recipe, but I am still working on the layout.
Cherry Chip Pecan Cookies
1 cup sugar 2 eggs
1 cup brown sugar 2 1/2 cups flour
1 cup Crisco shortening 1 teaspoon baking soda
1 teaspoon almond extract 1/2 teaspoon salt
1/2 cup chopped pecans 8 ounces Maraschino
Powdered sugar Cherries
Cream sugars, shortening, almond extract , and eggs. Sift flour, salt, and soda and stir into creamed mix.
Drain cherries and blot dry with paper towels. Chip fine and add to mix. Add pecans. Shape into 1 inch balls and roll in powdered sugar. Place on a cookie sheet lined with foil or parchment paper and bake at 350 degrees for 10-12 minutes.
Ural - have you ever substituted walnuts for the pecans?? We have so many walnuts in our house at the moment I thought I try them . . . thoughts?
Tammy, I would not use the walnuts as they have a lot stronger flavor and may overpower the cherry/almond flavor.
Ural wrote: ↑Fri Dec 11, 2020 10:17 pm
Let me know how yours turnout. Just saw where you tried them. Glad you liked them.
I found that I had to bake them a little longer. I chopped my pecans really fine so next time I will leave them bigger. The bakery in my little town in WI used to make a cherry pecan sliced cookie which I loved and have made but these are so much easier. I love maraschino cherries.
Wendy - can you share your recipe too? I can't read it. . . these old eyes an all
Hi Tammy, not sure if this helps at all...
indeed - I can read this - going to add this recipe to our list of things to try as well. Do you have a flavor of pie filling that you prefer?
I usually use strawberry, raspberry and apricot. The "reds" go over very well. This year I have a request for lemon, but i haven't found pie filling for that yet.
Ural - the cookies were a hit. . . I had my son cutting up the pecans and the cherries, and running the mixer. It was nice to have him in the kitchen with me!! Thanks for sharing your recipe with us!
Wendy - we're trying yours next after another trip to the grocery store.