Recipe - Cherry Sugar Cookies

1 cup Confectioner's sugar
1 cup Granulated sugar
1 cup Butter or margarine; 2
sticks
1 cup Vegetable oil
2 lg Eggs
1 tablespoon Vanilla extract
4 One fourth cup Allpurpose flour; sifted
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Cream of tartar
Cherry Topping:
1 One half cup Cherry pie filling
One half cup Nuts; chopped
One half cup Coconut flakes
3 tablespoon Granulated sugar

Cookie dough: 1In a mixing bowl, using an electric mixer, cream the
sugars, butter, oil, eggs and vanilla. 2Add the flour, salt, baking soda
and cream of tartar; mix well. 3Divide the dough into 4 cylinder shapes,
each about 1 One fourth inches in diameter. Wrap in plastic wrap and chill until
firm, about 2 hours. To make the cookies: 4Preheat oven to 350 degrees.
5Combine all the topping ingredients and set aside. 6Slice the chilled
dough about One fourth inch thick and place the slices on ungreased baking sheets
about 1 One half inches apart. Using the back of a teaspoon, make a small
depression in the center of each cookie and fill with about 1 teaspoon of
the cherry topping. 7Bake for 810 minutes or until golden. Cool on the
baking sheets, then remove the cookies, using a spatula. Jo Merrillrecipe
from Burt Wolf's Eating Well cookbook.

Recipe by: Jo Merrill

Posted to MCRecipe Digest V1 #1017 by Nancy Berry nlberry@prodigy.net on
Jan 16, 1998