{"id":2019,"date":"2023-05-22T02:31:56","date_gmt":"2023-05-22T02:31:56","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2019"},"modified":"2024-11-17T21:22:15","modified_gmt":"2024-11-17T21:22:15","slug":"cherry-cookies","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/cherry-cookies\/","title":{"rendered":"Cherry Cookies"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Connie Putano<\/h4>\n\n\n

Cream:<\/p>\n

1\/2 c Crisco<\/strong><\/em><\/p>\n

1 c sugar<\/strong><\/em><\/p>\n

Slowly add:<\/p>\n

1\/2 c milk<\/em><\/strong><\/p>\n

4 oz bottle cherries, chopped, juice too<\/em><\/strong><\/p>\n

1 – 2 tsp anise<\/em><\/strong><\/p>\n

1\/4 tsp red food coloring<\/em><\/strong><\/p>\n

2 eggs, beaten<\/em><\/strong><\/p>\n

Slowly add:<\/p>\n

2 1\/2 tsp baking powder<\/strong><\/em><\/p>\n

3 1\/2 – 4 c flour<\/strong><\/em><\/p>\n

Add:<\/p>\n

1\/2 c chopped walnuts<\/strong><\/em><\/p>\n

Grease hands with\u00a0oil<\/strong><\/em>.<\/p>\n

Roll dough into small balls.<\/p>\n

Bake @ 375, 10-12 minutes.<\/p>\n

Frosting:<\/p>\n

confectioner sugar<\/strong><\/em><\/p>\n

red food color<\/strong><\/em><\/p>\n

water<\/strong><\/em>, to spreading consistency<\/p>\n

Makes 65 small cookies.<\/p>\n

NOTES:<\/p>\n