Table of Contents

Pillsbury’s Cherry Pom-Poms: A Sweet Treat from the Bake-Off Vault

The scent of almond and cherry always transports me back to my grandmother’s kitchen. She had a knack for transforming simple ingredients into something magical, and while I don’t recall her making these exact Cherry Pom-Poms, the aroma they create in the oven is strikingly similar to her beloved cherry almond biscotti. Baking these cookies feels like rediscovering a forgotten memory, a comforting taste of home and simpler times.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 35-38 minutes
Yields: 36 cookies
Dietary Type: Not specified

Ingredients

1 cup flour
½ teaspoon baking powder
½ cup vegetable oil
3 tablespoons cherry-flavored Jello gelatin powder
1 (3 ¾ ounce) package vanilla instant pudding mix
2 eggs, separated
3 tablespoons milk
½ teaspoon almond extract
¾ cup chopped pecans
7 ounces flaked coconut
1 teaspoon water

Equipment Needed

Mixing bowls
Measuring cups and spoons
Cookie sheets
Whisk
Teaspoon
Oven

Instructions

Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned in the center.
In a large mixing bowl, combine the flour, baking powder, vegetable oil, cherry-flavored Jello gelatin powder, vanilla instant pudding mix, egg yolks, milk, and almond extract.
Using an electric mixer or a sturdy whisk, blend all the ingredients together until they are well combined and form a smooth dough.
Stir in the chopped pecans and 2/3 cup of the flaked coconut into the dough, ensuring they are evenly distributed.
Shape the dough into small balls, using a rounded teaspoon for each cookie. This will help ensure uniform size and even baking.
In a small bowl, slightly beat the egg whites with the water until they are frothy but not stiff.
Roll each dough ball in the beaten egg whites, making sure it is fully coated.
Next, roll the egg-washed balls in the remaining flaked coconut, ensuring they are generously covered.
Place the coconut-covered balls onto ungreased cookie sheets, leaving some space between each cookie to allow for even baking.
Gently press down on each ball to flatten them slightly. This will help them bake evenly and prevent them from puffing up too much.
Bake in the preheated oven for 15 to 18 minutes, or until the edges are delicately browned. Keep a close eye on them, as baking times may vary slightly depending on your oven.
Once baked, remove the cookie sheets from the oven and let the Cherry Pom-Poms cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips & Tricks

For a more intense cherry flavor: Consider adding a few drops of red food coloring to the dough along with the cherry gelatin. You could also use a teaspoon of cherry extract in addition to the almond extract.
Preventing overly dry cookies: Be careful not to overbake these cookies, as they can become dry easily. The slightly browned edges are a good indication of doneness.
Using different nuts: While the recipe calls for pecans, feel free to experiment with other nuts like chopped almonds, walnuts, or even macadamia nuts for a unique twist.
Make-ahead Tip: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Bring it to room temperature slightly before shaping and baking.
Elevate the flavor: To enhance the almond notes, toast the coconut lightly before using. This will bring out a richer flavor.
Substituting the gelatin: If you are looking for a more natural flavor, consider using a homemade cherry reduction instead of the gelatin powder. Be mindful that this will slightly alter the texture of the cookie.

Serving & Storage Suggestions

These Cherry Pom-Poms are best enjoyed at room temperature. Serve them with a cup of tea or coffee for a delightful afternoon treat. They are also a wonderful addition to a dessert platter for parties or gatherings.

Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. To extend their shelf life, you can freeze them for up to 2 months. Thaw them at room temperature before serving. Layer the cookies between sheets of parchment paper to prevent sticking when freezing.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	97.4 kcal	N/A
Calories from Fat	61 kcal	N/A
Total Fat	6.8 g	10%
Saturated Fat	2.2 g	11%
Cholesterol	11.9 mg	3%
Sodium	66.2 mg	2%
Total Carbohydrate	8.4 g	2%
Dietary Fiber	0.6 g	2%
Sugars	5.2 g	N/A
Protein	1.1 g	2%

Variations & Substitutions

Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free blend. You may need to add a binder like xanthan gum to help hold the cookies together.
Vegan Variation: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Ensure the vanilla pudding mix is vegan-friendly.
Different Jello Flavors: Experiment with other Jello flavors such as raspberry or strawberry for a different fruity twist.
Nut-Free Option: Simply omit the pecans for a nut-free version. You may want to add a tablespoon or two of flour to compensate for the loss of volume and texture.
Chocolate Cherry: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate cherry version.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of cherry Jello?
A: While it’s tempting, the Jello plays a crucial role in both the flavor and the texture of these cookies. Using fresh cherries would require a significant recipe adjustment.

Q: My cookies spread too thin. What went wrong?
A: The most common reason for cookies spreading is having a dough that is too warm. Try chilling the dough for 30 minutes before baking, and make sure your oven is at the correct temperature.

Q: Can I double the recipe?
A: Absolutely! Just double all the ingredients and follow the same instructions. You may need to bake in batches, depending on the size of your cookie sheets.

Q: How do I keep the coconut from burning?
A: Keep a close eye on the cookies during the last few minutes of baking. If the coconut starts to brown too quickly, you can tent the cookie sheet with foil.

Q: Are these cookies suitable for mailing?
A: Yes, these cookies travel well due to their texture. Pack them carefully in an airtight container with cushioning material to prevent breakage.

Final Thoughts

These Cherry Pom-Poms are a delightful reminder that sometimes, the simplest recipes are the most rewarding. They offer a unique blend of textures and flavors that are sure to please any palate. Don’t hesitate to experiment with different variations and make this recipe your own. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are a guaranteed crowd-pleaser. Share your creations with loved ones and enjoy the sweet taste of nostalgia.

Pillsbury’s Cherry Pom-Poms Recipe