I recently took them to a blogging retreat with some fellow Indiana farm girls and they were a hit. These may be the best cookies I've ever made.
When I started this blog five years ago, I never would have imagined the network it would create nationwide. The gals at the retreat farm all over Indiana and their farms range from produce to beef cattle, dairy cattle to pigs. And each farm is different. The strength of agriculture is its diversity.
Farms also change (sometimes dramatically) over the years. Grandpa milked cows by hand as a kid, then used surge milkers (more about those here) in the 50s when he moved the farm and today, dairy farms have a pipeline that transports the milk from the milking parlor to the refrigerated bulk tank. For more about how our farm has changed in the last 100 years, click here.
I can't wait to make these cookies again. They are seriously amazing.
Cherry Delight Cookies
- 1 egg
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 can of cherry pie filling
- 2 cups flour
- 3/4 cup sugar
- 1/2 tsp. salt
- 3/4 cup unsalted butter
- 1 tbsp. vanilla extract
- Preheat oven to 350 degrees Fahrenheit
- Line two cookie sheets with foil or parchment paper and spray with non-stick cooking spray
- Whisk all dry ingredients in a large bowl or use a KitchenAid mixer with the paddle attachment (leave the butter, vanilla extract and egg out of this mix)
- Add butter (slightly softened) and mix slowly until crumbly
- Add vanilla extract and egg and then mix until you have a cookie dough consistency
- Add a little flour to your hands so the dough doesn't stick to you as you create small balls of cookie dough
- Create craters in the middle of each cookie using your fingers
- Bake for 9-12 minutes. I like them soft and don't like when the bottom of the cookies are burnt or extremely brown so keep an eye on them. This part is primarily due to preference.
- Add a spoonful of cherry pie filling to each cookie crater
- Store in an air-tight container
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