Classic Cherry Pie Cookies

Instructions

 

Mix all cookie ingredients together with a hand or stand mixer. Roll out 1/4″ thick, cut with round cookie cutters. Bake at 350 for 8 min. Allow to cool completely.

 

For frosting, cream butter until light and fluffy. Beat in powdered sugar, vanilla, and enough milk to achieve piping consistency. Tint frosting with cocoa powder and yellow food coloring. Cut a small hole in the corner of a pastry or plastic bag or fit a pastry bag with a #4 piping tip.

 

Spread cherry preserves over cookies to within 1/4″ of the edges. Pipe lines across the top of each cookie, forming a lattice. To do this, pipe five evenly space lines lengthwise across the top of the cookies, then pipe five more lines widthwise across the cookies. Pipe frosting around the top edge of each cookie in a small zig-zag pattern to make a fluted edge.