One of my favourites from my childhood is Cherry Flips.
My mom first made them and then my sister but she stopped as the dough always gave her grief.
I recently started making them and have had varying results. Even not so perfect ones are so tasty! It's all in the shortbread-like dough.
2 egg yolks
1/4 t. salt
1/2 cup icing sugar
2 cups sifted flour
1 t. almond flavouring
1 bottle of maraschino cherries (save juice for icing)
coconut
Drain the cherries but keep the juice for later.
Cream butter until light and fluffy.
Add sugar gradually and blend. Mix in egg yolk. Work in flour and salt until all flour is absorbed. Pinch off a walnut-sized piece. Press into the palm of your hand. Insert a cherry in the middle and roll the dough around the cherry to form a ball.
Place on lightly greased baking sheet.
Bake at 325 F until lightly browned 8 to 10 minutes.
Cool on a cooling rack. When cool dip in a syrup made from cherry juice and icing sugar.
Roll in coconut. Let dry before storing.
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