Dark Rimmed Cherry Rounds Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Refrigerated sugar cookies roll1 (slice 'n' bake)
 Cocoa2 Tablespoon
 Glaced cherries2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 285 Calories from Fat 80

% Daily Value*

Total Fat 9 g14%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 205.7 mg8.6%

Total Carbohydrates 60 g20.1%

Dietary Fiber 11.3 g45.4%

Sugars 34.7 g

Protein 7 g14%

Vitamin A 0.1% Vitamin C

Calcium 4.4% Iron 23.4%

*Based on a 2000 Calorie diet

Directions

Make any time up to 2 weeks ahead:
1. Cut roll of dough in half. Roll one half into a 10-inch rope; refrigerate. Into other half work cocoa evenly; then, on lightly-floured surface, roll into 10-by-8-inch rectangle.
2. Lay 10-inch rope across long end of rectangle; roll up, jelly-roll fashion. Pat firmly; wrap in foil; refrigerate overnight.
Next day:
1. Start heating oven to 375°F.
2. Unwrap, then cut dough crosswise into 24 equal slices. Place, about 2 inches apart, on ungreased cookie sheets. Press half a glaced cherry on each cookie.
3. Bake 8 to 10 minutes.
4. Cool on cookie sheets 5 minutes; remove to wire racks. Store in tightly-covered container. Makes 2 dozen.
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