Along with Christmas carols playing in the background, what really says Christmas for me is the scent of cookies baking in the kitchen, mixing with the scent of pine throughout the house. I have a wonderful collection of cookie recipes, but I only make them for special occasions these days. At Christmastime, I make 8 kinds of cookies & 5 kinds of candies to share. We are with both Eric’s family and my family at Christmas, so there are a lot of cookies & candies needed!
This cookie recipe intrigued me when I found it in a magazine more than 10 years ago. They became an instant hit with our family and friends. They’re not just a plain old cookie. They’re something special. I’ve made them for teacher gifts at Christmas & Valentines Day and sold them to raise money. You can’t help but savor each bite and say, “Mmmm!” when eating them!
Cherry Bombs Makes: 20-25 cookies
1/2 cup butter, softened- 3/4 cup light brown sugar
- 1 teaspoon vanilla
- 2-3 tablespoons juice from the cherries
- 1 1/2 cups flour
- 20-25 maraschino cherries, patted dry
- 1 cup semi-sweet or milk chocolate chips
Cream the brown sugar with the butter. Add the vanilla and the flour. Add the cherry juice one tablespoon at a time, mixing well after each addition, just until the dough holds together well. Chill the dough for one hour.
The dough takes on a pinkish tint from the cherry juice.
Preheat the oven to 350°. Wrap each cherry in 1 tablespoon of dough, covering the cherry completely.
Wrap each dry cherry in dough.
Bake the cookies on an ungreased cookie sheet for 12-15 minutes. Cool them on a wire rack.
The dough tends to pool a bit at the bottom of the cherry during baking.
Melt the chocolate chips in the top of a double-boiler over low heat or in the microwave. Dip the tops of the cooled cookies in the melted chocolate. Allow the chocolate to harden. Store the cookies in an airtight container. This recipe can easily be doubled.
Cherry bombs get eaten up pretty quickly.
Santa (and everyone else) is gonna love these! ~Linda
Cherry Bombs Makes: 20-25 cookies
- 1/2 cup butter or margarine, softened
- 3/4 cup light brown sugar
- 1 teaspoon vanilla
- 2-3 tablespoons juice from the cherries
- 1 1/2 cups flour
- 20-25 maraschino cherries, patted dry
- 1 cup semi-sweet or milk chocolate chips
Cream the brown sugar with the butter. Add the vanilla and the flour. Add the cherry juice one tablespoon at a time, mixing well after each addition, just until dough holds together well. Chill dough for one hour before baking.
Preheat the oven to 350°. Wrap each cherry in 1 tablespoon of dough, covering the cherry completely. Bake the cookies on an ungreased cookie sheet for 12-15 minutes. Cool on a wire rack.
Melt the chocolate chips in the top of a double-boiler over low heat or in the microwave and dip the tops of the cooled cookies in the melted chocolate. Allow the chocolate to harden. Store them in an airtight container. The recipe can easily be doubled.