I’ve seen people online and in cooking magazines looking for this recipe. Once you take a couple bites, you’ll understand why these cookies have a cult following. There’s no pictures of the cookies because they go too fast, but they should look pink (light pink, unless you use a little food dye). Taste-wise, they taste like cherry almond happiness. Yes, happiness is a taste.
Cherry Chews
1-9x13 pan
6 egg whites
1.75 cups flour
1.75 cups sugar
1.75 cups sugar
½ t salt
1.5 t vanilla
1.5 t vanilla
1 cup glazed cherries
½ cup shortening
½ cup shortening
¾ cups chopped nuts
Beat egg white until form peaks. Fold in sugar. Mix in vanilla. Whip in shortening. Reserve 2 tablespoon flour, fold in remaining flour. Dust cherries & nuts with 2 tablespoons flour & fold into batter. Baked in greased & floured 9x13 inch baking dish. Bake at 350 for 20 minutes.
Beat egg white until form peaks. Fold in sugar. Mix in vanilla. Whip in shortening. Reserve 2 tablespoon flour, fold in remaining flour. Dust cherries & nuts with 2 tablespoons flour & fold into batter. Baked in greased & floured 9x13 inch baking dish. Bake at 350 for 20 minutes.
3 comments:
i don't think i ever tried these. where have i been? are glazed cherries the kind in a can that go inside pies?
Dave is a big cherry lover. I might make these for him.
Glazed cherries are the ones you use for fruit cake, but maraschino cherries also work. I loved these when I was a student at BYU. I found the reipe in the Deseret News - at least 25 years ago. We adapted the recipe for a 9x13 pan. When I ask my kids (Joy, Rich, & Steve) if they would like cookies, the first choice is always Cherry Chews. LV MOM (Joy's)
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