Rolled and Sliced Cookies
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese
- 2 cups all-purpose flour
- 2 (16 ounce) jars plus 1 (8 ounce) jar maraschino cherries, undrained
- 1/4 cup brandy
- Sifted powdered sugar
Cream butter and cream cheese in a large mixing bowl; gradually add flour, blending until a stiff dough is formed. Chill 8 hours or overnight.
Drain cherries, reserving 1/4 cup liquid. Combine cherries, reserved liquid, and brandy. Chill 8 hours or overnight.
Drain cherries well, discarding liquid. Divide dough in half, keeping one portion chilled until ready to use . Roll dough to 1/8 inch thickness on a surface sprinkled with powdered sugar. Cut into 3 x 1 inch strips. Place a cherry on each strip, and roll up, pinching end of strip to seal. (Cherry will be exposed on both sides of the pastry strip.) Place seam-side down on lightly greased cookie sheets. Bake at 350° for 15 minutes or until lightly browned. Remove from oven, and sprinkle with powdered sugar while warm. Remove to wire racks to cool.
Yield: 10 dozen.
Note: Pecan halves may be substituted for cherries. (Omit soaking in brandy.)