These are called Cherry Christmas Cookies only because I make them at Christmas and they are red and white. They actually have more of a scone consistency, than a cookie.  If you want to make them into scones, just form the dough into larger balls and then, of course, call them scones. Whether they are called cookies or scones, they taste delicious.

*Cherries and almonds go well together – if you feel adventuresome, substitute almond extract for the vanilla and then toss in a half cup of chopped almonds.

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Cherry Christmas Cookies (or Scones)

Bake 350 degrees. Recipe makes about 3 dozen small cookies.

  • 1 small jar maraschino cherries (without stems), drained and chopped
  • 2 T. flour

Put chopped cherries into a bowl and toss with the flour. Set aside.

In a larger mixing bowl – cream together:

  • ½ cup butter (softened)
  • 1 cup sugar
  • 3 oz cream cheese (softened)

Then beat in:

  • 1 egg
  • 1 tsp. vanilla
  • 2 T. buttermilk (or use 2T. regular milk and ½ tsp. apple cider vinegar)

Stir in:

  • 2 1/2 cups flour
  • 1 tsp. baking powder
  • ½ tsp.  baking soda

Then gently stir in cherries (the dough will have some red streaks).

* you will also need a small bowl with granulated sugar for rolling.

Shape dough into 1 inch balls.  Roll in granulated sugar. Place about 2 inches apart (although they don’t spread much) on a parchment covered cookie sheet. Bake for 11 -14 minutes. Until the bottoms are lightly golden brown (see picture).  I turn one over to check before taking them out of the oven.  Cool on wire rack.

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