I’ve never before eaten cookies that had plain maraschino cherries in them and when this recipe caught my eye, I was intrigued enough to give it a try.
I found it in “Favorite Recipes of Alabama Vocational Home Economics Teachers Third Edition”. It was published during the 1960’s and at that time my Grandmother’s youngest son was still in school. I think she purchased the cookbook when it was sold through the school as a fundraiser.
Ingredients are mixed well and then chopped cherries, coconut and pecans are added.
I actually quartered the cherries, but mixing them into the dough breaks the quarters into smaller pieces.
The recipe states to bake 10 minutes, but I found the cookies were perfectly baked after only 8 minutes. When the cookies are done, let them cool on a rack.
Time for afternoon tea…
Super easy to make and oh my gosh, they are delicious!
I think they look so pretty with the bits of cherry baked in them.
1 1/2 c butter
2 c brown sugar
4 c flour
2 t baking soda
2 t vanilla
2 t salt
1/2 c shredded coconut
1 c chopped pecans
1 c chopped maraschino cherries
In a large bowl, cream the butter; add the sugar gradually and mix well. Add the eggs and vanilla and mix well again. Sift together the flour, baking soda and salt. Add this to the sugar/eggs and blend well. Add the pecans, coconut and cherries. Mix until blended well. Drop teaspoonfuls on a greased cookie sheet. Bake at 375 degrees for about 10 minutes. Yields 8 dozen cookies.
Although the recipe states it yields 8 dozen cookies, I made half of the recipe and it yielded 6 dozen cookies for me.
I’m sharing my tea and cookies with Brenda’s Canadian Kitchen for another Cookbook Sundays. Don’t you want to join us?