Cherry Tea Cakes

Cherry Tea Cakes

Enjoy this delicious cookie using Gold Medal® all-purpose flour.


  • 1 cup powdered sugar
  • 1 cup butter or margarine, softened
  • 2 teaspoons maraschino cherry liquid
  • 1/2 teaspoon almond extract
  • 3 or 4 drops red food color
  • 2 1/4 cups Gold Medal® all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup drained maraschino cherries, chopped
  • 1/2 cup white vanilla baking chips


  1. Heat oven to 350 degrees F.
  2. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended.
  3. On low speed, beat in flour and salt. Stir in cherries.
  4. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
  5. Bake for 8 to 10 minutes or until edges are light golden brown.
  6. Remove from cookie sheets to cooling racks.
  7. Cool for 20 to 30 minutes.
  8. In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth.
  9. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

Nutrition Information: 1 Serving (1 Cookie) Calories 60 (Calories from Fat 35), Total Fat 3 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g), Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 4g), Protein 0g

Exchanges: 1/2 Other Carbohydrate 1/2 Fat

Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker© 2011 ®/TM General Mills.