Yield 24 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (180 degrees C). Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned. Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust. Bake 25 min. Cool. Combine 1 teaspoon butter and 1 cup confectioner’s sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.
Yield Makes about 4 dozen Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper. In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries. Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.
Time 23m Yield 12 dozen Number Of Ingredients 8 Steps:
In bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Then add flour and salt; stir until blended. Stir in cherries and walnuts. Divide dough into thirds; shape each into 10" (25 cm) long log. Wrap and chill until firm, at least 3 hours. Cut logs into 1/8th" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets. Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes. These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they’re usually done around the 8 minute mark. Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month. Makes about 12 dozen cookies (less, of course, if you cut them a little thicker). These are really delicious cookies, well worth the time it takes to make them! Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately! Note: chill time of 3 hours is not included in prep time.
Time 1h15m Yield 40 Number Of Ingredients 11 Steps:
Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside. In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally. Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.
Time 40m Yield 5 dozen. Number Of Ingredients 13 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Time 25m Yield 42 servings, 2 cookies each Number Of Ingredients 11 Steps:
Heat oven to 375°F. Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until blended. Add eggs and baking soda; mix well. Gradually beat in flour. Stir in chocolate, cherries and nuts. Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets. Bake 8 to 10 min. or until golden brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.
Time 25m Yield 50 cookies Number Of Ingredients 9 Steps:
Mix softened butter and sugar until fluffy. Add eggs and vanilla, mixing well. Combine flour, baking soda and salt in a separate bowl and add to creamed mixture. Stir in candied cherries and pecans. Shape dough into long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours. (May be made days ahead before baking and stored in refrigerator or freezer. Let dough thaw slightly before slicing.). Unwrap and cut into 1/4 inch slices; place on ungreased cookie sheet. Bake in a 350 degree oven for approximately 10 minutes.
Time 55m Yield 4 dozen. Number Of Ingredients 14 Steps:
In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Pat into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a small bowl, combine the eggs, brown sugar, salt, baking powder and vanilla. Drain cherries, reserving 2 tablespoons juice; set juice aside. Chop cherries; add to brown sugar mixture. Stir in walnuts. Pour over crust and spread evenly. Bake 20-25 minutes longer or until set. Cool completely on a wire rack., For icing, combine confectioners’ sugar and butter in a bowl. Add enough reserved cherry juice to achieve desired consistency; drizzle over bars. Sprinkle with coconut if desired.
