Cherry
Sugar Macaroons
My sister
Sue Odren makes a good cookie! I’m not
biased either, she’s actually a finalist in the 2013 Pillsbury Bake Off
Contest! Seriously, for a cookie?! Yes she is – and I’m really excited for
her. She gets to go to Vegas in November
and compete, and well, she’s a bit nervous and a lot excited!
I wasn’t
sure what was going on about 4 months ago, I got plenty of phone calls asking
about ingredients, and what might taste good together, and frankly it was a bit
annoying! But now….Wow! She did it! She Really did, and I have to say that this
week I helped her with a batch, to get organized for the actual bake off in
November, and they are darn good! Even
my husband thought so!
She needed
to use several Pillsbury ingredients and she chose the Sugar Cookie Dough, Bakers Flaked Coconut and the Smucker’s
Orchard’s Finest Michigan Red Tart Cherry Preserves. Hey, we are from Michigan and we have the
best cherries!
I got to her
home, and we started getting organized.
I haven’t done any real competition cooking, but I’m familiar with blind
baskets, mystery baskets, being in a different kitchen and other people’s
ovens! This is going to be a blast.
We started
by taking some notes, and then getting into the dough of it! I helped to stream line a few items and then
we were ready to roll.
We chopped
dried tart cherries; added the macadamia nuts, and then the flaked coconut to the
bowl. Mixed it up well and then added
the Pillsbury refrigerated sugar cookie dough and vanilla.
This is
where it got a bit sticky! (pun intended!)
My sister and I made cookies growing up, and well, my Dad didn’t think
it was a cookie unless it was several times bigger than the recipe! I almost failed 9th grade home
economics over that one! I showed her
how to use a scoop, then scoop all of the cookies at one time, and then roll
them at one time, and we used all the dough, and had all the cookies we needed.
Then off to
her oven and the baking. Out of the
oven, and waiting, till we could make a “dent” in the cookies for the Cherry
Preserves to go in!
This is a
delightfully easy recipe, and I hope you try it. Good for kids, because they can get the
sensory feel of ingredients by mixing it up with their hands.
I’m proud of
what my sister has done, and I hope she wins, and if she doesn’t, she’s still a
winner in my recipe book!
Sue – I’m
going to use your recipe in some of my classes!
Cherry Sugar Cookie Macaroons
1 roll Pillsbury
refrigerated sugar cookie dough
¾ cup chopped macadamia
nuts
¾ cup coarsely chopped
dried tart cherries
1 bag (7oz) sweetened
flaked coconut (about 2 ½ cups)
1 cup Smucker’s
Orchards’ Finest Michigan Red Tart Cherry Preserves
Heat oven to 350
degrees. Line large cookie sheets with
parchment paper. Let cookie dough stand
at room temperature for 10 minutes to soften
In a medium bowl, break
up cookie dough. Add nuts, cherries,
coconut and vanilla. Mix with wooden
spoon or knead with hands until well blended.
Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets.
Bake 15 – 20 minutes or
until edges are light golden brown. Cool
3 minutes. With back of teaspoon make
indentation in center of each cookie.
Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered Container.
I so wish I could eat those!!!
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