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Ingredientes
- 20 ounce Pillsbury refrigerated sugar cookies
- 1 tsp Powdered sugar
- 1/4 c. Minced maraschino cherries
- 1 tsp Cherry liquid
- 8 ounce Cream cheese, softened
- 3 c. Powdered sugar
- 1/4 c. Water
- 2 Tbsp. Light corn syrup
- 2 Tbsp. Margarine or possibly butter, melted
- 1/4 tsp Almond extract
- 2 dsh Red food color, if you like Maraschino cherries Fresh fruit Decorator frosting Candy hearts
Direcciones
- 1. Heat oven to 350 F. Spoon and shape heaping teaspoonfuls of well-chilled cookie dough into balls.
- 2. Place 2 inches apart on ungreased cookie sheets. Bake at 350 F. for 10 to 14 min or possibly till golden. Cold slightly; remove from cookie sheets with spatula. Cold completely.
- 3. In small bowl, combine all filling ingredients; blend well. Spread about 1 Tbsp. filling on bottom of cooled cookie. Top with another cookie, bottom side down, to create sandwich. Repeat with remaining cookies.
- 4. In large bowl, combine all glaze ingredients; blend at low speed till moistened. Beat at high speed till smooth. Add in 1 to 2 Tbsp. additional water if glaze is too thick.*
- 5. Arrange filled cookies on wire rack over 15x10x1-inch baking pan. Spoon glaze proportionately over tops and sides of cookies. Glaze which drips off can be reused. Let stand till glaze is dry. Decorate as desired with maraschino cherries etc.
- 6. Store in refrigerator.
- TIP:*Glaze should be thin sufficient to flow down sides of cookies and drip into pan below. If glaze is too thick, there won't be sufficient to cover all cookies.
- Notes: Yields 18 cookies
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