Brandied Cherry Pockets

  1. Combine sugar and butter in bowl.
  2. Beat at medium speed, scraping bowl often, until creamy.
  3. Add egg, sour cream and vanilla; continue beating until well mixed.
  4. Add all remaining cookie ingredients; beat at low speed, scraping bowl often, until well mixed.
  5. Divide dough in half.
  6. Wrap each half in plastic food wrap; refrigerate at least 2 hours or until firm.
  7. Combine cherries and 1/2 cup orange juice in 1-quart saucepan.
  8. Cook over medium-high heat until mixture comes to a boil.
  9. Reduce heat to low.
  10. Cook, uncovered, 5-10 minutes, stirring occasionally, or until cherries are tender and most of the liquid is absorbed.
  11. Remove from heat.
  12. Stir in orange marmalade and 1 teaspoon brandy extract.
  13. Cool 15 minutes.
  14. Heat oven to 375F.
  15. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
  16. Cut with 2 1/2-inch round cookie cutter.
  17. Place cookies 1 inch apart onto ungreased cookie sheets.
  18. Spoon slightly rounded 1/2 teaspoon cherry filling onto center of each cookie.
  19. Fold in half.
  20. Seal edges with fork.
  21. Bake 8-10 minutes or until edges are set and bottoms are very lightly browned.
  22. Cool 1 minute on cookie sheets; remove to cooling rack.
  23. Cool completely.
  24. Combine powdered sugar and 1/4 teaspoon brandy extract in small bowl.
  25. Add enough orange juice for desired drizzling consistency.
  26. Drizzle over cooled cookies.

sugar, butter, egg, sour cream, vanilla, allpurpose, baking powder, baking soda, salt, dried cherries, orange juice, orange marmalade, brandy, powdered sugar, brandy, orange juice

Taken from www.landolakes.com/recipe/1453/brandied-cherry-pockets (may not work)

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