Cherry Sugar Cookies
Makes 3 dozen cookies
For the Dough:
1 cup confectioners’ sugar
1 cup granulated sugar
1 cup (2 sticks) butter or margarine
1 cup vegetable oil
2 eggs
1 tablespoon vanilla extract
4 1/4 cups all-purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
For the Cherry Topping:
1 1/2 cups cherry pie filling
1/2 cup chopped nuts
1/2 cup flaked coconut
3 tablespoons granulated sugar
FOR THE COOKIE DOUGH:
In a mixing bowl, using an electric mixer, cream the sugars, butter,
oil, eggs, and vanilla.
Add the flour, salt, baking soda, and cream of tartar. Mix to combine.
Divide the dough into 4 cylinder shapes, each about 1-1/4 inches in
diameter. Wrap in plastic wrap and chill until firm, about 2 hours.
FOR THE TOPPING:
Combine all the topping ingredients and set aside.
FOR THE COOKIES:
Preheat the oven to 350 degrees F.
Slice the chilled dough about 1/4-inch thick and place the slices on
ungreased baking sheets about 1-1/2 inches apart. Using the back of a
teaspoon, make a small depression in the center of each cookie and
fill with about 1 teaspoon of the cherry topping.
Bake for 8 to 10 minutes or until golden. Cool on the baking sheets,
then remove the cookies, using a spatula