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3-Ingredient Shortbread Cookies
Dessert

3-Ingredient Shortbread Cookies

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C.)
  2. 2 Combine butter or margarine, flour, and confectioners' sugar; beat for 10 minutes.
  3. 3 Drop spoonfuls of dough 2 inches apart onto an ungreased cookie sheet. Decorate with maraschino cherry pieces.
  4. 4 Bake in the preheated oven for 15 to 18 minutes or until bottoms are lightly browned.

By Carol

Chocolate Covered Cherry Cookies I
Dessert

Chocolate Covered Cherry Cookies I

3.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Combine flour and sugar. Cut butter into flour as for pie crust.
  3. 3 Press mixture into an 8 x 8 inch pan. Bake for 20 minutes.
  4. 4 While warm, cut into 36 squares. Place squares in pan lined with wax paper. Let cool.
  5. 5 Place a cherry half on center of each, cut side down. Melt chocolate over low heat. Cover cherry with a spoonful of melted chocolate. Chill for a few minutes in refrigerator until chocolate is firm.

By Carol

Mice
Dessert

Mice

4.9

Prep
45 min
Cook
Total
75 min

Instructions

  1. 1 Line a baking sheet with parchment paper.
  2. 2 Chop the confectioners' coating into chunks, and place into a microwave-safe bowl. Heat the coating in the microwave oven on High for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. Stir well until the chocolate coating is smooth and free of lumps. The coating should be about 95 degrees F (35 degrees C).
  3. 3 Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.

By lovemykids

Whipped Shortbread Cookies
Dessert European

Whipped Shortbread Cookies

4.8

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
  2. 2 Beat flour, butter, and confectioners’ sugar together in a large bowl with an electric mixer on medium speed until very light and fluffy, 8 to 10 minutes; dough should look pale, soft, and airy.
  3. 3 Drop tablespoonfuls of dough 2 inches apart on the prepared baking sheets. Top each cookie with a cherry quarter.
  4. 4 Bake in the preheated oven until bottoms are light golden, 18 to 20 minutes. Cool on the baking sheets for 5 minutes; transfer to a wire rack to cool completely.

By William Uncle Bill Anatooskin

Creamy Fruit Salad II
Dessert

Creamy Fruit Salad II

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine the cream cheese and condensed milk; blend until smooth.
  2. 2 Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
  3. 3 Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.

By Cynthia R

Bon Bon Christmas Cookies
Dessert

Bon Bon Christmas Cookies

3.8

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form a dough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  3. 3 Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the confectioners' sugar.
  4. 4 Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool before serving, the cherries are very hot!

By Chan

Creamy Fruit Salad I
Dessert

Creamy Fruit Salad I

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine fruit cocktail, bananas and cherries. Reserve 3 slices of banana and 1 cherry for garnish.
  2. 2 In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine.
  3. 3 Fold the whipped cream into the fruit. Garnish with a fan of banana slices. Place cherry at the bottom of the banana fan.

By Annelle

Chocolate-Covered Cherries
Dessert American

Chocolate-Covered Cherries

4.7

Prep
60 min
Cook
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Drain cherries and set on paper towels to dry.
  3. 3 Stir together butter and corn syrup in a medium bowl until smooth.
  4. 4 Mix in confectioners' sugar and knead to form a dough.
  5. 5 Wrap each cherry in about 1 teaspoon dough. Chill in the refrigerator until firm.
  6. 6 Melt confectioners' coating in a heavy saucepan over low heat.
  7. 7 Holding onto the stem, dip each cherry into coating and place on waxed paper-lined sheet trays. Chill in the refrigerator until coating is set. Store in an airtight container in a cool place.

By Meredith

Chocolate Chip Dream
Dessert

Chocolate Chip Dream

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C ).
  2. 2 melt the margarine in the 9x13 inch baking pan. Sprinkle the graham cracker crumbs over the melted margarine. Pour the sweetened condensed milk evenly over the graham cracker layer. Sprinkle the chocolate chips and chopped cherries over the milk in a random fashion. Then sprinkle the coconut over the top of everything.
  3. 3 Bake in the preheated oven for 25 to 30 minutes. Cool and cut into squares.

By Terrie

Ice Box Fruitcake
Dessert

Ice Box Fruitcake

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
  2. 2 Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.

By Elaine Harper

Friendship Fruit Starter
Dessert

Friendship Fruit Starter

4.8

Prep
30240 min
Cook
Total
30240 min

Instructions

  1. 1 In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.

By Emily B

Maraschino Cherry Shortbread Bars
Dessert

Maraschino Cherry Shortbread Bars

4.0

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  2. 2 Cream butter and sugar in a large bowl with an electric mixer. Blend in flour until mixture resembles coarse crumbs. Pat dough evenly into the prepared baking pan.
  3. 3 Bake in the preheated oven for 20 minutes.
  4. 4 Meanwhile, combine shredded coconut, condensed milk, red and green maraschino cherries, walnuts, and raisins in a bowl; spread evenly on top of cooked shortbread.
  5. 5 Bake until golden brown, about 35 minutes more. Let cool completely before slicing into bars.

By RISKYMINOTAUR

Buried Cherry Cookies
Dessert

Buried Cherry Cookies

4.4

Prep
20 min
Cook
12 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Drain the cherries and reserve about 2 tablespoons of the juice. Cut the cherries in half if large, and set aside.
  3. 3 Beat the softened butter, sugar, baking powder, and salt with an electric mixer until thoroughly creamed and fluffy, about 1 minute. Beat in the egg and almond extract, then add the flour gradually, and beat just until blended. Pinch off pieces of dough, roll into 1-inch balls, place the balls on an ungreased baking sheet, and press your thumb in the center of each cookie to make a dent. Place a cherry or cherry half in the indentation of each cookie.
  4. 4 In a small saucepan over low heat, melt the chocolate with the condensed milk, and stir until smooth. Add 1 to 2 tablespoons of reserved cherry juice to the mixture, or as needed, to thin the frosting; frosting will be thick. Spoon about 1/2 teaspoon of frosting over each cherry, covering the cherry completely.
  5. 5 Bake the cookies in the preheated oven until firm and slightly browned, about 12 minutes. Let cool on the baking sheet for about 1 minute before removing, then move to a wire rack to finish cooling.

By NGG426

Watergate Salad with Coconut
Dessert

Watergate Salad with Coconut

4.8

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 In a large bowl, combine pudding mix and pineapple; mix well. Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency). Toss in the coconut; mix well. Transfer to a serving dish and top with halved cherries and any extra coconut. Chill for at least an hour before serving. Will be good the next day.

By lily

Grandma Elsie's Maraschino Bundt Cake
Dessert

Grandma Elsie's Maraschino Bundt Cake

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
  2. 2 Cut each maraschino cherry into 8 pieces; set aside.
  3. 3 Sift cake flour, baking powder, and salt into a bowl.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy.
  5. 5 Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Sharon Dyson-Demers

Chocolate-Cherry Cupcakes with Cream Cheese Buttercream Frosting
Dessert

Chocolate-Cherry Cupcakes with Cream Cheese Buttercream Frosting

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
  3. 3 Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
  4. 4 Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
  6. 6 Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
  7. 7 Frost each cupcake and garnish with the reserved cherries.

By Bibi

Rudolph Noses
Dessert

Rudolph Noses

3.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
  2. 2 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  3. 3 Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.
  4. 4 Bake in the preheated oven until coconut starts to brown, about 20 minutes.
  5. 5 Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.

By Kim Lehman

Chocolate Covered Cherries II
Dessert

Chocolate Covered Cherries II

4.5

Prep
45 min
Cook
Total
285 min

Instructions

  1. 1 In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
  2. 2 On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
  3. 3 In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving.

By Auntylene

Heavenly Hash
Dessert

Heavenly Hash

4.8

Prep
15 min
Cook
20 min
Total
180 min

Instructions

  1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
  2. 2 In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

By Angie Coleman

Chocolate Maraschino Cherry Cake
Dessert

Chocolate Maraschino Cherry Cake

4.4

Prep
30 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
  2. 2 In a large bowl, stir together cake mix and cocoa. Make a well in the center and pour in water, mayonnaise and eggs. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in chopped nuts and cherries.
  3. 3 Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Danielle Stafford

Homemade Banana Split
Dessert

Homemade Banana Split

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ice cream scoops in a row in an oblong dish. Sprinkle almonds around the ice cream, then strawberry slices, and then banana slices. Place 1 cherry on top of each ice cream ball except the middle one. Put whipped cream on the middle ice cream scoop and top with remaining cherry. Drizzle with strawberry syrup.

By gabrielle999

Grilled Pineapple Upside-Down Cake
Dessert American

Grilled Pineapple Upside-Down Cake

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Place a 12x12-inch sheet of aluminum foil onto a work surface. Spoon brown sugar and butter in the center of the foil. Arrange pineapple ring over sugar-butter mixture and place cherry in the center. Top pineapple ring with inverted shortcake shell. Fold the foil around cake to form a packet.
  3. 3 Grill the packet sugar-side down on the preheated grill until sugar is caramelized and cake is hot, about 12 minutes.

By souschef

Cherry Snowball Cookies
Dessert

Cherry Snowball Cookies

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds.
  3. 3 Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds.
  4. 4 Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
  5. 5 Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat.

By Holiday Baker

Walnut Cherry Delights
Dessert

Walnut Cherry Delights

3.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch square pan.
  2. 2 Mix 1 cup flour, white sugar and butter by hand. Pat into pan. Bake for 8 - 10 minutes.
  3. 3 With a whisk, beat 2 eggs. Whisk in brown sugar, then add 1/4 cup flour and baking powder. Stir in nuts and cherries. Pour over baked crust.
  4. 4 Bake for 20 - 25 minutes more.

By Marge

Lemon Whipped Pie
Dessert

Lemon Whipped Pie

4.3

Prep
Cook
Total

Instructions

  1. 1 Dissolve gelatin in boiling water. Set aside to cool.
  2. 2 In a large mixing bowl, whip the chilled evaporated milk. Mix in sugar and lemon juice. Add cooled gelatin mixture and whip until all ingredients are thoroughly combined. Stir in crushed pineapple.
  3. 3 Pour half of mixture into each crust. Chill before serving. Garnish with chopped maraschino cherries if desired.

By Glenda

Banana Split Ice Cream Pie
Dessert

Banana Split Ice Cream Pie

4.1

Prep
30 min
Cook
Total
240 min

Instructions

  1. 1 Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.
  2. 2 Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
  3. 3 Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

By Star Pooley