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1
Combine sugar and butter in bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add egg, sour cream and vanilla; continue beating until well mixed.
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4
Add all remaining cookie ingredients; beat at low speed, scraping bowl often, until well mixed.
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5
Divide dough in half.
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6
Wrap each half in plastic food wrap; refrigerate at least 2 hours or until firm.
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7
Combine cherries and 1/2 cup orange juice in 1-quart saucepan.
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8
Cook over medium-high heat until mixture comes to a boil.
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9
Reduce heat to low.
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10
Cook, uncovered, 5-10 minutes, stirring occasionally, or until cherries are tender and most of the liquid is absorbed.
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11
Remove from heat.
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12
Stir in orange marmalade and 1 teaspoon brandy extract.
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13
Cool 15 minutes.
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14
Heat oven to 375F.
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15
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
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16
Cut with 2 1/2-inch round cookie cutter.
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17
Place cookies 1 inch apart onto ungreased cookie sheets.
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18
Spoon slightly rounded 1/2 teaspoon cherry filling onto center of each cookie.
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19
Fold in half.
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20
Seal edges with fork.
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21
Bake 8-10 minutes or until edges are set and bottoms are very lightly browned.
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22
Cool 1 minute on cookie sheets; remove to cooling rack.
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23
Cool completely.
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24
Combine powdered sugar and 1/4 teaspoon brandy extract in small bowl.
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25
Add enough orange juice for desired drizzling consistency.
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26
Drizzle over cooled cookies.
