Cherry Meringue Cookie Recipe


Cherry Meringue Cookie Recipe

Cherry Meringue Cookies look and smell great! They are simple to make, sweet and light, a real favorite for those with a sweet tooth.

Prep Time:15 minutes
Cook time:45 minutes

Ingredients:
3 Egg Whites (from large eggs)
1/8 tsp Salt
1 large box Sugar Free Cherry Jell-o Powder (don’t make the mix)
3/4 cup Sugar
1 tsp White Vinegar

Directions:


• Preheat oven to 250°.
• Line two baking sheets with parchment paper, set aside.
• Using a mixer, beat together egg whites and salt until foamy.
• Add cherry Jell-o powder and sugar, beat until stiff peaks form.
• Mix in vinegar.
• Drop cherry meringue mixture by teaspoonfuls onto parchment lined cookie sheet, 1″ apart.
• Bake in 250° oven for 25 minutes.
• When 25 end, turn off oven and leave the cookies in the oven for another 20 minutes.
• Allow to cool on top of stove on parchment paper sheets.
• Cookies will peel off!

Makes 3 dozen Cherry Meringue Cookies

Note: these cookies are delicate and do not store well. They are best eaten on day 1, day 2 at the latest.

15 Days of Holiday Cookie Recipes


Day 6 of 15 Days of Holiday Cookies on Ann’s Entitled Life the brings us a simple sweet treat: Cherry Meringue Cookie Recipe!


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Holiday Butter Cookie Recipe


Holiday Butter Cookie Recipe

These simple, four ingredient Holiday Butter Cookies are absolutely delicious! They can be decorated with nuts, sprinkles, cherries and more. You are only limited by your imagination.

Prep Time:45 minutes
Cook time:13 minutes

Ingredients:

2 sticks Butter, softened
1 1/2 cups Flour
1/2 cup Confectionery Sugar
1 tsp Almond extract
Decorating garnish: maraschino cherries, nuts, holiday sprinkles or colored sugar

Directions:

• Preheat oven to 350°.
• In a mixing bowl combine butter, flour, confectionery sugar and almond extract; beat with an electric mixer until smooth
• Refrigerate dough for 30 minutes.
• Line cookie sheets with parchment paper.
• Remove dough from refrigerator. You need to work quickly because as the dough warms at room temperature, it becomes much softer. Scoop a teaspoon of batter into your hand and shape as a ball or oblong, flattening slightly.
• Space dough balls 2″ apart on cookie sheet.
• Add chosen decorating garnish to top of cookie.
• Bake in preheated 350° for 13 minutes or until bottom of cookies are lightly browned (DO NOT OVER BAKE!)
• Remove from oven and let cool on cookie sheet for 5 minutes.
• Transfer onto wire racks to finish cooling.
• Store in a container with a lid and separate each layer with wax paper.

Makes 3 dozen Holiday Butter Cookies


Holiday Butter Cookie Recipe; these simple, four ingredient Holiday Butter Cookies are absolutely delicious! They can be decorated with nuts, sprinkles, cherries and more. You are only limited by your imagination.




• To print the Holiday Butter Cookie Recipe, click here.

Holiday Butter Cookie Recipe; these simple, four ingredient Holiday Butter Cookies are absolutely delicious! They can be decorated with nuts, sprinkles, cherries and more. You are only limited by your imagination.


Day 5 of 15 Days of Holiday Cookies on Ann’s Entitled Life are these easy, delicious, Holiday Butter Cookies your entire family is sure to enjoy!

15 Days of Holiday Cookie Recipes



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White Chocolate Cherry Almond Biscotti Recipe

White Chocolate Cherry Almond Biscotti Recipe


Day 4 of 15 Days of Holiday Cookies on Ann’s Entitled Life the brings us this beautiful White Chocolate Cherry Almond Biscotti Recipe compliments of Dishin’ With Didi.

White Chocolate Cherry Almond Biscotti Recipe

• Yield: 2 1/2 dozen cookies

Ingredients:

1 pkg vanilla cake mix
1 cup all purpose flour
1/2 cup butter, melted
2 large eggs
1 tsp almond extract
1/2 cup dried cherries, chopped
1/2 cup slivered almonds, toasted and chopped
1/2 cup white chocolate chips

Directions:

• Pre-heat oven to 350F.
• Line cookie sheet with parchment paper, set aside.
• In a large mixing bowl, place all your ingredients (wet and dry) and mix using an electric mixer until thoroughly combined. (the dough will be very stiff)
• Transfer dough to flat floured surface. With floured hands shape dough into two rectangular loafs, approximately 14″ x 3″.
• Place dough on parchment lined cookie sheet. Space the biscotti about 4-5″ inches separated on baking sheet as they will puff and spread lightly.
• Bake for 30 minutes until firm to touch; remove from oven (leave oven on) and let pan cool on wire racks for 5 minutes
• Remove biscotti and place directly on wire racks for another 5 minutes or so or till thoroughly cooled.
• Cutting on the cookie sheet using a sharp knife; slice each rectangle into 1/4 inch slices on the diagonal. Carefully turn the slices onto their side.
• Return cookies sheet to oven and bake biscotti for 10 more minutes. Turn off heat and and time for 15 minutes.
• After 15 minutes, turn biscotti over to ensure even crispiness and time again for another 15 more minutes.
• At the end of the crisping time, remove biscotti from oven and place wire rack to cool.

• Optional – as biscotti are cooling, melt white chocolate using the ration of 3 bars per 1 tbsp of shortening or 1 package of white chocolate chips plus 1 tbsp of shortening.
• Using the microwave method, microwave at 20-25 second increments till all ingredients are melted, incorporated and smooth.
• Dip half of the biscotti into the white chocolate mixture as desired.
• Place on waxed paper sheets and let cool till all chocolate has hardened.*

• Store in airtight container or plastic Ziploc for up to 3 weeks.

15 Days of Holiday Cookie Recipes


• For a list of all recipes available on Ann’s Entitled Life, click here.



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