Paula Deen Italian Cherry Cookies

Paula Deen Italian Cherry Cookies are soft, cakey cookies with chopped maraschino cherries, walnuts and a pink almond frosting that come together in 29 minutes. They're an easy Christmas cookie recipe for the holiday table, a church supper or a cookie swap, and they're made with one bowl and a hand mixer.

Mix the dough only until it comes together, because the cherry juice and shortening give these cookies their tender crumb. Beat it too long and the cookies turn tough instead of soft and cakey.

Paula uses maraschino cherry juice as the only liquid in the dough, so the cookies get a faint cherry flavor all the way through. The thick almond frosting also sets into a pink glaze, which means you can stack and pack them for gifts.

Paula Deen Italian Cherry Cookies

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

9

minutes

Calories

380

kcal

Chopped cherries and finely chopped walnuts sit inside a soft, cakey dough that bakes in under 10 minutes. A thick almond frosting tinted pink sets on top, giving a sweet finish with a little crunch.

Ingredients

• Italian Cherry Cookies:
  

• 1 cup sugar
  

• ½ cup vegetable shortening
  

• ½ cup maraschino cherry juice
  

• 1 egg
  

• ½ teaspoon salt
  

• 2 teaspoons baking powder
  

• 3 cups Flour
  

• ¼ teaspoon almond extract
  

• ½ cup maraschino cherries, chopped
  

• ½ cup walnuts, finely chopped
  

• Frosting:
  

• 1 teaspoon vegetable shortening
  

• ¾ pound confectioner's sugar
  

• ½ teaspoon almond extract
  

• 1 dash milk
  

• 1 dash red food coloring
  

Directions

• Preheat the oven: Preheat your oven to 350°F and line a sheet pan with parchment paper. That way the pan is ready as soon as the dough is mixed.
• Mix the dough base: Add 1 cup sugar, 1/2 cup vegetable shortening and 1/2 cup maraschino cherry juice to a medium bowl. Mix with an electric hand mixer until everything is combined.
• Add the dry ingredients: Add 1 egg, 1/2 teaspoon salt, 2 teaspoons baking powder, 3 cups flour and 1/4 teaspoon almond extract to the bowl. Then stir in 1/2 cup chopped maraschino cherries and 1/2 cup finely chopped walnuts until a dough forms.
• Shape the cookies: Drop the dough by the teaspoon onto the lined sheet pan, or roll it into small balls first. Space them out a little so they have room to puff.
• Bake the cookies: Bake for 8 to 9 minutes. They're done when they look set and puffed, since they stay pale instead of browning.
• Make the frosting: Combine 1 teaspoon vegetable shortening, 3/4 pound confectioner's sugar, 1/2 teaspoon almond extract, 1 dash milk and 1 dash red food coloring in another medium bowl. Mix with an electric hand mixer until smooth and evenly pink.
• Frost and serve: Spread the frosting over the cookies once they've cooled a bit. Then let it set before you stack or serve them.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Nordic Ware half sheet pan, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use butter instead of vegetable shortening?

Butter works if that's what you have, though the cookies will spread a little more and brown faster. Shortening keeps them soft and cakey, which is the whole point of this cookie.

How do I store Italian cherry cookies?

Keep them in an airtight container at room temperature once the frosting has set. Put parchment between the layers so the pink frosting doesn't smear.

Can I make the dough ahead of time?

You can mix the dough and chill it covered until you're ready to bake, which makes it easier to roll into balls. Bake it straight from the fridge and add a minute if the cookies look underdone.

Do I need an electric mixer?

A hand mixer is what the recipe calls for, but a wooden spoon and some patience will work on the dough. The frosting is the part that really benefits from the mixer, since it needs to come out smooth.

What's the most common mistake with these cookies?

Overbaking is the big one, because these are meant to stay pale and soft rather than turn golden. Pull them at 8 to 9 minutes and they'll stay tender after they cool.