Cherry Top Hats |
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From the kitchen of Margaret Glende - Chandler, Arizona
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons maraschino cherry juice
10 chopped maraschino cherries
2 cups flaked coconut
Shape into 1-inch balls. Top with maraschino cherry half. Arrange on an ungreased cookie sheet. Bake at 375 degrees F for 15 minutes or until browned. Cool.