Shirley Temple Cookies

Who loves Shirley Temples? ME!! When I saw this recipe for Shirley Temple Cookies, I just knew I had to make some!

These are some tasty cookies!! They are very soft and not as sweet as you might think.

Learned some interesting stuff while making these...

1. The cherries will stain your fingers if you cut them up by hand, but don’t worry it fades rather quickly

2. The dough gets really thick, so if you are using an old school mixer get ready for it to start smoking (mixing by hand seemed much easier)

3. Parchment paper is a must! (unless you want deformed cookies like mine because they will stick)

4. When it says keep dough cool in between batches…do it! Makes the dough so much easier to handle and I think it also helped the cookies stay puffy (my last batch was warmer dough and ended up making a giant cookie)

5. A regular cookie scoop is a little too big…unless you like bigger cookies then its fine…ha ha

Shirley Temple Cookies
June 19, 2010
Bakesewsing.com

1 Cup Unsalted Butter (room temperature)
1 Cup Superfine Sugar (I used Vanilla Sugar. See "Pure Vanilla Cake" in June archives)
1/4 Cup Packed Light Brown Sugar (dark brown is fine in a pinch)
1 Egg (room temperature)
1 Tsp Pure Vanilla Extract
3 1/4 Cups All-Purpose Flour
1/2 Tsp Baking Soda
1/2 Tsp Cinnamon
1/4 Tsp Cream of Tartar
1/4 Cup Maraschino Cherry Juice (most of the juice from the average-sized jar)
4 1/2 Tsp Lemon Juice
1/2 Cup Chopped Maraschino Cherries (the entire jar's worth)

More superfine sugar for rolling

Place butter and sugars in your mixer bowl and 'Beat Until Fluffy.' Beat in egg and vanilla until 'fluff' returns. Sift dry ingredients together over another bowl, add to batter and mix well. Beat in cherry and lemon juices. Beat in cherries. Cool dough for 30 minutes to 1 hour, or until you can handle it fairly easily. Heat your oven to 375 degrees and line your cookie sheets with parchment paper. Scoop dough by rounded teaspoon full, roll into a ball, roll ball in a small bowl of superfine sugar and place on cookie sheet. (Store the dough in the fridge while batches are baking.) Bake for 8 minutes. Cool cookies on wire rack. Depending on how big you make them you'll get anywhere from 4 - 6 dozen cookies out of this recipe.