Friday, June 3, 2011

Sugared Cherry Jewels

These were from one of Mom's cookbooks... The Best of Country Cookies.  Crisp and buttery on the outside and chewy in the middle these are quite the tasty treat.  Instead of vanilla flavoring, almond compliments the cherry nicely.  These are pretty at Christmas, but are delicious anytime of the year!

Sugared Cherry Jewels

1 cup butter, softened (2 sticks) 
1/2 cup sugar (+ more for rolling) 
1/3 cup light corn syrup
2 eggs, separated 
1/2 teaspoon vanilla (or almond) extract
2-1/2 cups flour
1 (10 oz.) jar maraschino cherries, drained and halved

In a mixing bowl, cream butter and sugar. Beat in corn syrup, egg yolks, and flavoring. Gradually add flour. Cover and refrigerate for 1 hour or until it is easy to handle. Roll into 1" balls. Beat egg whites until foamy.  Dip the balls in the egg whites, then roll in sugar.  Place about 2" apart on ungreased cookie sheets. Using the end of a wooden spoon, poke a whole it the top of the cookie.  Place a cherry half in the hole.  Bake for 14-16 minutes in a 325 degree oven or until lightly browned. Cool on a wire rack.

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