- For the Dough:
- 1 cup confectioners' sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) butter or margarine
- 1 cup vegetable oil
- 2 eggs
- 1 tablespoon vanilla extract
- 4 1/4 cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- For the Cherry Topping:
- 1 1/2 cups cherry pie filling
- 1/2 cup chopped nuts
- 1/2 cup flaked coconut
- 3 tablespoons granulated sugar
FOR THE COOKIE DOUGH:
In a mixing bowl, using an electric mixer, cream the sugars, butter, oil, eggs and vanilla.
Add the flour, salt, baking soda, and cream of tartar. Mix to combine.
Divide the dough into 4 cylinder shapes, each about 1-1/4 inches in diameter. Wrap in plastic wrap and chill until firm, about 2 hours.
FOR THE TOPPING:
Combine all the topping ingredients and set aside.
FOR THE COOKIES:
Preheat the oven to 350 degrees F.
Slice the chilled dough about 1/4-inch thick and place the slices on ungreased baking sheets about 1-1/2 inches apart. Using the back of a teaspoon, make a small depression in the center of each cookie and fill with about 1 teaspoon of the cherry topping.
Bake for 8 to 10 minutes or until golden. Cool on the baking sheets, then remove the cookies, using a spatula.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
225 calories; 13g total fat; 26mg cholesterol; 106mg sodium; 25g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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