First post. So nervous! Is there anything in my teeth? Deep breath — here goes.
This vintage platter, with its cheery blue cherries, was made in Manchester, England by the EIT English Ironstone Tableware Co., in the EIT20-Blue pattern. Seems like the manufacturer must have just given up when it came to naming this pattern. I mean, really — EIT20 Blue? What’s wrong with, oh say, the Blue Cherries pattern? EIT operated from 1982 until 2000, and the EIT20-Blue pattern was discontinued in 1999.
This platter reminded me of the Wild Berry blue maraschino cherries by Roland that I’ve been curious about for some time now. Roland also makes maraschino cherries in lime, passion fruit, lemon, and chocolate flavors, but it’s the blue ones that intrigue me the most.
I’ve seen them at the grocery store in the baking section, the mixed drink section, and the ice cream topping section. It’s like they have an identity crisis. Maybe they should be located next to the self-help books. They’re a little creepy, like some kind of cryogenic experiment. The blue cherry platter inspired me to finally use them in a recipe.
With the 4th of July just around the corner, these Patriotic Red and Blue Cherry Spritz Cookies would be perfect as part of a patriotic celebration.
Making them requires a cookie press. I don’t remember who I inherited this cookie press from, or even if I ever used it. Spritz cookies typically appear on cookie trays at Christmas, but the cookie press was so fun and easy to use that I’ll have to remember to dust it off more often.
|PATRIOTIC RED AND BLUE CHERRY SPRITZ COOKIES|| |
- 1 cup butter, softened
- 3 ounces cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2-1/4 cups flour
- ¼ teaspoon salt
- Red maraschino cherries, cut in half (approximately 20)
- Blue maraschino cherries, cut in half (approximately 20)
- Preheat oven to 350°.
- In a medium bowl, cream together butter and cream cheese, using an electric mixer. Add sugar, egg yolk, and extracts and beat until light and fluffy. Stir in the flour and salt, mixing until thoroughly combined.
- Fill a cookie press with dough, and press cookies out on an ungreased cookie sheet. Press a half of a maraschino cherry into the center of each cookie.
- Bake for 8-10 minutes, until cookies are lightly golden brown on the peaks and on the bottoms. Allow to cool on sheets for 1-2 minutes, then use a spatula to transfer to wire racks to cool completely.
Patriotic jewels ready to go in the oven
Ta da — Christmas in July!