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Categories:
shortening butter Ricotta cheese sugar eggs maraschino cherry maraschino cherry juice flour baking powder salt coconut butter powdered sugar maraschino cherry juice maraschino cherry
Viewed: 115 - Published at: 8 years agoIngredients
- 14 cup shortening
- 14 cup real butter
- 12 cup ricotta cheese
- 34 cup sugar
- 2 eggs
- diced maraschino cherry (about 1/4 cup, more is better)
- 2 tablespoons maraschino cherry juice
- 2 cups flour
- 2 teaspoons baking powder
- 12 teaspoon salt
- 1 -1 12 cup shredded coconut
- 3 tablespoons real butter, melted
- 1 12 cups powdered sugar
- maraschino cherry juice (about 1 t.)
- maraschino cherry, halves
Method
- COOKIES:.
- Preheat oven to 400 degrees F. Lightly grease cookie sheets.
- Mix shortening, butter, ricotta cheese, eggs, sugar, diced cherries and cherry juice.
- Blend in flour, salt, baking powder, and coconut.
- Drop by rounded teaspoonfuls on the prepared sheets.
- Leave at least one inch between each cookie.
- Bake 8-10 minutes, or until top shows some browning.
- Do NOT over bake!
- Leave the cookies on the sheet a minute or two to set up, then transfer to wire racks to cool.
- Cool completely.
- FROSTING:.
- Blend butter with powdered sugar until the butter is absorbed.
- Add cherry juice.
- Stir until smooth.
- If it is too thick to spread add cherry juice a little at a time until you get the right consistency.
- Frost the cooled cookies.
- Top each with a maraschino cherry half.
