*You can adjust sweetness with your cherry filling. I used 1/2 cup in this recipe, but you can start with 1/4 cup and then add as necessary. Cherries will vary in sweetness, so always taste first. You can also either eliminate or reduce the sugar topping. I like the texture it adds, but I might use a little less next time.
*If you want a thicker filling, add more cornstarch when cooking the cherries. One Tablespoon worked perfectly for me. That amount resulted in just a little extra syrup in the pan to help top the ice cream :)
*I didn't measure how much 3 pounds of cherries was...I would estimate it was about 8 cups. You don't have to have that exact amount. Use what fills your baking dish and sweeten and thicken to taste.
*Yes, you can absolutely use fresh cherries. Since you're cooking them first, you can still adjust sweetness and thickening as desired.
*If you don't like the taste of almonds, you can eliminate the almond extract from the cherries and use only vanilla extract in your cookies.
*If you don't want to spend the time rolling and cutting your dough into shapes, simply take spoonfuls of dough and flatten between your hands before placing on top of the filling. You can layer them however you choose. No fancy design necessary :)
*If you want a bigger ratio of fruit to topping, bake in a smaller but deeper baking dish. You may have cookie dough left over. You can bake that off as regular sugar cookies separately.
*Love sugar cookies, but crave a biscuit topping? Make this cherry filling then use the biscuit topping from Georgia Peach Cobbler :)
*You can store covered at room temperature. I chose to cover mine and store it in the refrigerator, reheating individual servings for those who wanted to eat their cobbler warm.
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