Cherry Cookies

Photo by Stephanie Knewasser

From the kitchen of Connie Putano


1/2 c Crisco

1 c sugar

Slowly add:

1/2 c milk

4 oz bottle cherries, chopped, juice too

1 – 2 tsp anise

1/4 tsp red food coloring

2 eggs, beaten

Slowly add:

2 1/2 tsp baking powder

3 1/2 – 4 c flour


1/2 c chopped walnuts

Grease hands with oil.

Roll dough into small balls.

Bake @ 375, 10-12 minutes.


confectioner sugar

red food color

water, to spreading consistency

Makes 65 small cookies.


  • Instead of anise, I use 1 tsp vanilla and 1 tsp almond extract. I omit the nuts. I top with white chocolate bark instead of frosting. -Stephanie