5 cups Flour
1 1/2 cups Sugar
4 tsp Baking Powder
1 Jar Cherry in juice
2 tsp Vanilla
2 sticks of Butter or margarine, melted and cooled
Step 1: Remove cherries from juice, reserve the juice. Chop cherries and set aside.
Step 2: Mix eggs, cherry juice, sugar, baking powerd and cooled butter and beat for 5 to 8 minutes. Gradually add the flour a little at a time. Once flour is mixed in well, add cherries last and mix them in by hand.
Step 3: You can use a cookie scoop or shape cookes by tablespoon full or by hand and place on cookie sheet. And you can also take dough and shape into long rolls to make Cherry Slices instead of Cherry Cookies. Or like me do both. Bake at 375 for 20 to 25 minutes to golden brown. I do not grease and flour the pan, I use a silpat baking mat.
Step 4: Once cooked, place cookies on wire rack to cool. Once the cookies are cooled you can frost. I typically mix confectionary sugar with milk or sometimes almond milk. I have also mixed cherry juice with the confectionary sugar to frost the cookies. You can make the frosting as thin or as thick as you like by adding more or less liquid.
Tip: place parchment paper or saran wrap under the wire racks to cool the cookies. Then you can either drizzle the frosting over the cookies or dip each cookie into the frosting and let them set on the wire racks, the excess frosting that drips off the cookies or logs will drip onto the parchment or saran wrap under the racks and make clean up easier.