"Why do you want to use this recipe?" My mom asked when I told her I was writing about Pennsylvania wedding cookies. "It's so simple." Precisely. I love eating the cookie — just to get to that delicious, slightly soggy, cherry center. The traditional recipe calls for cherry pie filling, but you can also make it with canned bing cherries.
Makes 15 squares
2 sticks (8 ounces) unsalted butter
1 1/2 cups sugar
4 medium eggs
2 cups all-purpose flour
1 teaspoon vanilla extract
1 15-ounce can of cherry pie filling or bing cherries
1 tablespoon powdered sugar for sprinkling
Preheat oven to 350. Grease and flour an 11-by-15 ½-inch baking sheet.
In a mixer, combine mix all ingredients except cherries until smooth.
Spread mixture evenly on the baking sheet.
Spoon the cherry pie filling or cherries in five rows across the width of the pan and three rows down the length of the pan, giving you 15 cherry pools.
Bake for 25 minutes, or until the center is firm, the color is lightly off white, not quite tan.
Set aside to cool. Sprinkle with powdered sugar for a festive look.
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