Cherry Danish Cookies

These cookies taste like you are eating a Cherry Danish.  So, I guess that means you can eat them for breakfast without any guilt!  Our families loved them.  These cookies are perfect for Valentine’s Day or a yummy cherry dessert on President’s Day.  This recipe is adapted from Jamhands.

Cherry Danish Cookies

1 cup butter, softened
8 ounces cream cheese, room temperature
1 Tablespoon milk
1 Tablespoon sugar
1 egg yolk
1 1/2 cups flour
1/2 teaspoon baking powder
30 ounces (big can) cherry pie filling

1 1 /2 cups powdered sugar
2 Tablespoons milk

Beat butter, cream cheese, milk and sugar together.  Then add egg yolk. Stir flour and baking powder into butter mixture to make a stiff dough. Works best if chilled overnight or for a few hours.

Pre-heat oven to 400 degrees.  Roll out dough 1/4″ thick. Cut into circles with a 2 inch round cookie cutter. Place on ungreased cookie sheet 1″ apart.  Make an indent in each cookie with your thumb and fill with 1 teaspoon of cherry pie filling.

Bake 10-12 minutes.  Cool completely.

Mix powdered sugar and milk. If it’s too runny add more powdered sugar.  If too thick, add a little milk.  Mix til smooth.  Put glaze in a sandwich baggie with the corner snipped off.  Pipe the glaze onto the top of each cookie.
Makes 3 to 4 dozen cookies

Adapted from: Jamhands

Here are some more cookie recipes:
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  1. Trisha says

    I made these and they were delicious. I also made them using apple pie filling that I diced. Will make again. Next time I will try almond extract to the dough as suggested by other comments.

    • Cyd says

      Hi Linda, just press each cookie to make a little indent. You don’t want to push hard and break through the dough to the cookie sheet. A teaspoon of cherry pie filling isn’t very much. Maybe 2 cherries max and some cherry gel. Hope it all goes well! Merry Christmas!

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