Ingredients Jump to Instructions ↓

  1. 1 jar (10 ounces) maraschino cherries

  2. 6 tablespoons butter, softened

  3. 1 cup sugar

  4. 1 egg

  5. 1 teaspoon vanilla extract

  6. 2 cups all-purpose flour

  7. 1/2 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1/2 cup BREAKSTONE'S® Sour Cream FROSTING:

  10. 3-1/2 cups confectioners' sugar

  11. 1/2 cup BREAKSTONE'S® Sour Cream Red colored sugar, optional

Instructions Jump to Ingredients ↑

  1. Drain cherries, reserving 1 tablespoon juice for frosting. Chop cherries and pat dry; set aside. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in cherries. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. For frosting, in a bowl, combine the confectioners' sugar, sour cream and reserved cherry juice until smooth. Spread over cookies. Sprinkle with colored sugar if desired. Yield: 3-1/2 dozen.


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