Preheat oven to 350 degrees.
In large mixing bowl, stir together all ingredients until cherries are evenly distributed. Place parchment paper over cookie sheets.* Shape into golf-ball sized balls and place about 1" apart on the parchment paper. Bake in oven until cookie edges are lightly browned, about 8 to 10 minutes or longer. (The edges must be lightly browned.)
Let cool completely before storing. Place sheets of wax paper between layers of cookies in tins since they will remain slightly sticky.
*If you do not have parchment paper, place balls on a well greased cookie sheet. Immediately loosen cookies from cookie sheet. The cookies will be very soft and may start to fall apart. Reshape as necessary and let cool completely before storing.
This year I used candied cherries from Nuts.com. They had a higher moisture content, so the cookies took about 15 to 20 minutes to bake. The taste was the same.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cookie (25g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 33 (36%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.4mg||1 %|
|Sodium 45.7mg||2 %|
|Potassium 75.8mg||2 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 13.3g|
|Protein 1.1g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 92
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.