Time 30m Yield about 5-1/2 dozen. Number Of Ingredients 9 Steps:
In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Time 2h57m Yield 24 cookies Number Of Ingredients 13 Steps:
For the Cookies: In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds. Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance). Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper. Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes. For the Icing: Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.) Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour. Cook’s Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using. Cook’s Note Alternative: Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
Time 5m Yield 24 cookies, 24 serving(s) Number Of Ingredients 8 Steps:
Beat butter, Splenda and cornstarch together until creamy. Add vanilla, cherries and coconut and mix well. Stir in oats. Refrigerate dough for several hours. Shape into 1-inch balls and roll into pecans. Store in the refrigerator.
Time 3h20m Yield 40 Number Of Ingredients 8 Steps:
Spray a 9x13-inch baking pan with cooking spray. Soak cherries in a pot of boiling water for about 10 minutes. Drain and pat dry with a paper towel. Combine oats and shredded coconut in a food processor; grind until fine. Blend in peanut butter, honey, and coconut oil. Add cherries and chocolate chips to the cookie dough; pulse until well-broken. Pour dough into the prepared pan. Press to evenly cover the bottom of the pan. Cool for at least 3 hours. Cut the cooled dough into 40 bars.
More about “dried cherry no bake cookies recipes”
Time 6m Yield 24-36 depending on size of cookies, 12 serving(s) Number Of Ingredients 8 Steps:
Mix together in large saucepan: Sugar, Milk, Butter and Cocoa. Heat on high until boiling. Hard boil exactly one (1) minute. Remove from heat and in the same saucepan add peanut butter, MIX TILL DISSOLVED, ADD CHERRIES THEN VANILLA AND OATS. Do not let cool off. Spoon immediately onto wax paper and let cool. Eat and enjoy!
