36 maraschino cherries
1 cup butter, softened
1-1/2 cups confectioners' sugar
1 tablespoon whole milk
3 teaspoons Spice Island® Pure Vanilla Extract
2-3/4 cups all-purpose flour
1/4 teaspoon salt
CHRISTMAS GLAZE:
1-1/4 cups confectioners' sugar
1 to 2 tablespoons water
Red and green liquid food coloring
Colored sprinkles
CHOCOLATE GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons water
1 ounce unsweetened chocolate, melted
1 teaspoon Spice Island® Pure Vanilla Extract
1/2 cup chopped pecans or walnuts
Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and confectioner's sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture.
Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 14-16 minutes or until bottoms are browned. Remove to wire racks to cool.
1-1/2 cups confectioners' sugar
1 tablespoon whole milk
3 teaspoons Spice Island® Pure Vanilla Extract
2-3/4 cups all-purpose flour
1/4 teaspoon salt
CHRISTMAS GLAZE:
1-1/4 cups confectioners' sugar
1 to 2 tablespoons water
Red and green liquid food coloring
Colored sprinkles
CHOCOLATE GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons water
1 ounce unsweetened chocolate, melted
1 teaspoon Spice Island® Pure Vanilla Extract
1/2 cup chopped pecans or walnuts
Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and confectioner's sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture.
Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 14-16 minutes or until bottoms are browned. Remove to wire racks to cool.
For Christmas glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a dipping consistency. Transfer half of the glaze to another bowl; tint one bowl green and the other red. Dip the tops of nine cookies in green glaze and nine cookies in red glaze, then decorate with sprinkles. Let stand until set.
For chocolate glaze, in a small bowl, combine confectioners' sugar and enough water to achieve dipping consistency. Stir in chocolate and vanilla. Dip the tops of remaining cookies in glaze, then sprinkle with nuts. Let stand until set. Yield: 3 dozen.
For chocolate glaze, in a small bowl, combine confectioners' sugar and enough water to achieve dipping consistency. Stir in chocolate and vanilla. Dip the tops of remaining cookies in glaze, then sprinkle with nuts. Let stand until set. Yield: 3 dozen.
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