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Cherry Tea Cakes

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Betty Crocker Kitchens
Updated Sep 20, 2010
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Enjoy this delicious cookie using Gold Medal® all-purpose flour – perfect for dessert.

Cherry Tea Cakes

  • Prep Time 1 hr 10 min
  • Total 1 hr 40 min
  • Servings 60
  • Ingredients 9
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Ingredients

  • 1 cup powdered sugar
  • 1 cup butter or margarine, softened
  • 2 teaspoons maraschino cherry liquid
  • 1/2 teaspoon almond extract
  • 3 or 4 drops red food color
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup drained maraschino cherries, chopped
  • 1/2 cup white vanilla baking chips
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
  • Step 
    2
    Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
  • Step 
    3
    Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
  • Step 
    4
    In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

Nutrition

60 Calories
3 1/2g Total Fat
0g Protein
7g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
60
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
45mg
2%
Potassium
5mg
0%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
4g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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