I forgot we even had this thread! Found it on our "Fine Threads" page.From the December 30, 2013 issue of Soap Opera Digest (pp. 54-55): Dishing With Jessica: In the kitchen with Y&R's Jessica Collins (Avery)If I get my baking talents from anyone, it's definitely my Aunt Kate. This is her recipe and these holiday cookies were my favorite as a little girl. I still remember dangling from my auntie's bell-bottomed pant leg, begging her to make these whenever she came to visit. As I got older, we made them together, always making sure to save a few for Santa on Christmas Eve.
My aunt has since passed, but when I make her cookies now, I can still feel her over my shoulder, going through the steps and making them with me. I'm transported back in time to conversations we had, her gigantic laugh and her brilliant smile that could light up any room. Recipes passed down really do connect us to the people we love, even when they are no longer with us.
Of all the memories I have with my aunt, and there are many of them, it's when I make these cookies that I feel closest to her. And now I share this recipe, and the abundance of love that comes with it, with you.
Happy holidays!
Aunt Kate's Cream Cheese Cherry CookiesServings: About 4 dozen
Ingredients:2 cups all-purpose flour
1/4 tsp. salt
1 cup unsalted butter, softened (not runny or whipped)
8 oz. cream cheese, softened (not whipped)
About 2 cups powdered sugar
2 jars (12-14 ounces each) of maraschino cherries
Directions:In a small bowl, mix together flour and salt. Set aside.
In a large bowl with electric mixer, cream butter and cream cheese until light and fluffy.
Add flour mixture to butter and cream cheese and blend in just till combined. Don't overwork the dough.
Form dough into a ball and flatten into a disk about two inches thick.
Wrap in plastic and chill in the refrigerator for at least 1 hour.
Roll out dough to 1/8-inch thickness on a cutting board or flat surface sprinkled with powdered sugar. (Save some sugar for later.)
Using a ruler for accuracy, cut dough into 2 x 2 squares with a knife.
Place one maraschino cherry in the center of each square and fold two sides so that they meet and cover the cherry. Be sure to secure dough to prevent opening up during baking.
Bake at 375 degrees on a cookie sheet lined with parchment paper for about 10 minutes or until bottoms are just lightly browned. Do not over-bake.
Let cookies cool on a wife rack.
When completely cooled, sprinkle cookies with powdered sugar.
Baked cookies can be stored frozen for up to three months sealed in an airtight, freezer-safe container or freezer-safe baggie.
The above article was typed up and posted at The Colonnade Room, with credit given to its source.