Sweet Sundae Cookies
This is a big recipe, making about 6 dozen cookies.
  • 2 cups butter, softened
  • 2 cups powdered sugar
  • 2 egg yolks
  • 1 tablespoon milk or half & half
  • 4 cups all purpose flour
  • 1 cup cornstarch
  • ½ teaspoon salt
  • (2 ea) 16 oz jars of maraschino cherries, drained and blotted dry
  • Sprinkles and chopped peanuts, if desired
  1. Heat the oven to 350 F.
  2. In a large bowl, combine butter and powdered sugar. Beat until light and fluffy.
  3. Add egg yolks and milk or half & half, and blend well. (If using a stand mixer, you may want to switch to the dough hook at this point.)
  4. Add flour, cornstarch, and salt. Stir just until the mixture forms a smooth dough.
  5. Using a size 60 scoop (or a level tablespoon) scoop out dough and roll it into a ball.
  6. Press a cavity in the middle of the ball using your finger or a wooden spoon handle.
  7. Place cherry in the cavity and press dough up and over the cherry. Roll it gently in the palms of your hands to completely enclose the cherry.
  8. Roll in sprinkles or finely chopped peanuts if desired.
  9. Place on baking sheet, 1-2 inches apart, and bake for approximately 14 minutes, or until you see a little golden brown around the bottom edge.
  10. Cool on a rack.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1275