This Cherry Cookies recipe from 1948 is a delightful vintage treat that blends the buttery richness of classic drop cookies with the sweet, juicy bursts of chopped maraschino cherries. With a soft, tender crumb and subtle vanilla flavor, these cookies are a perfect nod to mid-century holiday baking traditions. Their light pink speckles make them festive and visually charming, ideal for Christmas cookie trays, tea parties, or anytime you want a nostalgic dessert with timeless flavor.
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup shortening
- ¾ cup sugar
- 1 egg (large )
- 1 tsp vanilla extract
- ⅓ cup maraschino cherries (drained and finely chopped)
Instructions
Step 1: Prepare Ingredients
- Drain and finely chop the maraschino cherries.
- Set aside to allow excess liquid to drain further.
Step 2: Make the Dough
- In a mixing bowl, cream together the shortening and sugar until light and fluffy.
- Beat in the egg and vanilla until smooth.
- Gradually add the flour and salt, mixing until combined.
- Gently fold in the chopped maraschino cherries.
Step 3: Chill the Dough
- Cover the dough and refrigerate for 30 minutes to firm it up.
Step 4: Shape Cookies
- Preheat oven to 400°F (205°C).
- Roll the chilled dough into small balls, about 1 tablespoon each.
- Place onto an ungreased cookie sheet and flatten slightly with your fingers or the bottom of a glass.
Step 5: Bake & Cool
- Bake for 10 minutes or until edges are lightly golden.
- Remove from the oven and cool on a wire rack.
Tips
- Chill dough thoroughly as written for best shape and texture.
- Substitute butter for part of the shortening for richer flavor (cookies will spread a bit more).
- Add ½ cup chopped nuts for added crunch (pecans or walnuts work well).
- Drizzle with a light icing made from powdered sugar and cherry juice.
- Roll dough balls in granulated sugar before baking for sparkle.
- Use green and red cherries for a festive Christmas look.
- Add ¼ teaspoon almond extract to complement the cherries.
- Bake on parchment to prevent sticking and promote even browning.
- Store baked cookies in airtight tins to preserve the vintage soft texture.
- Freeze unbaked dough balls for quick cookies later.
Nutrition
Calories: 120kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 22.5gCholesterol: 5mgSodium: 40mgPotassium: 20mgFiber: 0.5gSugar: 8gVitamin A: 30IUVitamin C: 1mgCalcium: 5mgIron: 0.5mg
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