Crackle Top Cherry Cookies by Cindy Leigh

[BakerAunt]

Crackle Top Cherry Cookies
Submitted by Cindy Leigh on November 12, 2010 at 8:12 pm

Yield: 3 Dozen
Source: A version of my boiled cider crackle top cookie recipe

2/3 cup vegetable oil
1 cup granulated sugar
1 egg
1/4 cup tart cherry concentrate (King Arthur)
2 cups AP flour
2 tsp baking soda
1 tsp almond extract
1/4 tsp Washington Cherry oil/flavoring (optional)
Colored sugar-blend of red, hot pink, and light pink (or whatever you have)

Preheat oven to 350.

In mixer, mix oil and sugar.
Add egg, beat well
Add extracts
Add syrup
Add flour and soda.

Roll dough into 1 inch balls (cookie scoop works well) and roll in sugar. Place on cookie sheet at least 2 inches apart and flatten top ever so slightly with the bottom of a glass.

Bake on parchment lined cookie sheet for 12 to 15 min, until cracked on top and spread out but not browned.

Slide parchment off sheet and cool on counter.

Note, using colored sugar is important. The cherry syrup tends to bake up grayish and the red/pink sugar makes the cookies look better.

When cool, they will be crisp and taste kind of like a cherry lollipop.

Optional, as soon as they come out of the oven, very gently, lightly press on slice of sliced almond on the center. Don't press too hard, just enough to let it settle in and stick.

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