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Cherry Cookie Turnovers

User Rating 3.5 Star Rating (2 Reviews)




  • Cookie Dough:
  • 1 cup sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour *see note below for self-rising flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • milk
  • sugar
  • Cherry Filling
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 cup orange juice
  • 1/2 cup maraschino cherry liquid
  • 18 maraschino cherries, chopped
  • 1 1/2 tablespoons margarine


Mix 1 cup sugar, the shortening, eggs and vanilla. Stir in flour, salt and baking soda. Cover and refrigerate for at least 1 hour.

Prepare Filling.
In a saucepan, combine sugar and cornstarch; gradually stir in orange juice. Stir in cherry liquid, cherries, and margarine. Cook, stirring constantly, until cherry mixture thickens and boils. Cool completely. Heat oven to 400°. Roll dough about 1/16-inch thick on a floured surface. Cut into 3-inch rounds or squares. Spoon about 1 teaspoon cherry filling onto one side of each circle leaving enough of an edge to seal. Fold dough over filling; pinch edges to seal. Place cookies about 1 inch apart on ungreased baking sheets. Brush with milk and sprinkle with sugar.

Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheet. Makes about 4 1/2 dozen cherry turnover cookies.
*If using self-rising flour, omit salt and baking soda.


User Reviews

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 5 out of 5
Been making these since I was a kid, Member ibleedart

These cookies are wonderful and my mother and I have been making them to go in tins for Christmas presents for years. They are always a big hit and there are never enough! :) We continue to make them at the request of family and friends. Great recipe!

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