From the kitchen of Connie Putano
Cream:
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
Add:
1/2 c chopped walnuts
Grease hands with oil.
Roll dough into small balls.
Bake @ 375, 10-12 minutes.
Frosting:
confectioner sugar
red food color
water, to spreading consistency
Makes 65 small cookies.
NOTES:
- These have a mild cherry flavor. Instead of anise, I used 1 tsp vanilla and 1 tsp cherry emulsion hoping for a stronger flavor, but it was still mild. Next time try doubling the cherries?
- For the frosting, skip the food coloring and water; use juice from the maraschino cherry jar.
- Instead of anise, I’ve used 1 tsp vanilla and 1 tsp almond extract; omitted the nuts; topped with white chocolate bark instead of frosting. Photo below. -Stephanie
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