Cherry Iced Sugar Cookies

Name: Cherry Iced Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Yield: Serves 23
Ingredients: [[[For the cookies:]]]; 1/2 cup unsalted butter, softened at room temperature; 1/2 cup granulated sugar; 1 egg; 1 teaspoon vanilla or almond extract; 1 1/2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt; [[[For the icing:]]]; 1/2 cup unsalted butter, softened at room temperature; 2 cups powdered sugar; 2 tablespoons milk; 3 tablespoons Bing Cherry Preserves

Be the first to review this recipe

15 minutes

Serves 23

Ingredients

For the cookies:
1/2 cup unsalted butter, softened at room temperature
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla or almond extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
For the icing:
1/2 cup unsalted butter, softened at room temperature
2 cups powdered sugar
2 tablespoons milk
3 tablespoons Bing Cherry Preserves

Directions

For the cookies:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Mix in the egg and vanilla or almond extract.
In a small bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the creamed mixture until the dough comes together.
Form the dough into a flattened disc, wrap it in plastic wrap, and place in the refrigerator to chill for one hour.
Line a baking sheet with parchment paper. Using a rolling pin, roll out the dough. Use heart-shaped cookie cutters to cut the dough. Transfer the cut hearts to the baking sheet, 12 to a sheet.
Place the baking sheet in the fridge to chill the cut dough while the oven preheats to 350°F.
Bake the cookies for 10 to 12 minutes until lightly golden brown. Remove from the oven and transfer to a wire rack to cool completely.
For the icing:
To make the icing, beat the butter, powdered sugar, milk, and Chukar® Bing Cherry Preserves together until smooth. Spread the icing on the cooled cookies.
Makes 24 cookies.