Alright ladies and gents! Today is Day 2 of my 12 Days of Christmas Cookies Challenge. Yesterday I posted a recipe for J's favorite cookies: Snickerdoodles. But today is my day, and my favorite cookies are Cherry Butter Cookies. They're so lovely and delicate, that they remind me of having tea parties as a child. I think Anne of Green Gables probably ate these cookies.
Cherry Butter Cookies
These soft little cookies are tiny bites of heaven. They smell like shortbread when they’re cooking, and turn out a delightful pink color. I think that they have the power to conjure up a little bit of springtime in the middle of winter.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 cups sugar
1 egg
1 tablespoon honey
1 tablespoon cranberry juice or cherry juice
1/2 teaspoon almond extract
1/4 cup of cherry preserves
Directions
1. Preheat the oven to 375F. Line two aluminum baking sheets with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, ginger and salt.
3. In another large bowl, cream the butter and sugar. Add the egg, honey, juice, and almond extract.
4. Stir in the cherry preserves until just incorporated.
5. Add the dry ingredients, one half at a time. Mix until just incorporated.
6. Drop the dough by teaspoons into a dish of granulated sugar. Roll to coat, and place on the baking sheet. Leave about 2 inches between each ball.
7. Bake for 10-12 minutes, or until just firm and brown around the edges.
8. Remove from oven and carefully transfer to cooking racks.
No comments:
Post a Comment