Categories: Christmas Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 stick unsalted butter, at room temp
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/3 cup cherry jam or preserves
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1 tsp red liquid food coloring
- 1/2 cup finely chopped semisweet chocolate
- 1/3 cup dried cherries, roughly chopped
- 1/2 cup confectioners' sugar
Directions
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Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts and the food coloring. Reduce the mixer speed to low and beat in the flour mixture until combined. Stir in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight.
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sition racks in the upper and lower thirds of the oven; preheat to 375. Line 2 baking sheets with parchment paper. Put the remaining 1/2 cup granulated sugar and the confectioners’ sugar in separate small bowls. Roll heaping tbspfuls of dough into balls. Roll each ball first in the granulated sugar, then in the confectioners’ sugar; shake off any excess. Arrange 2 inches apart on the baking sheets.
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Bake, switching the pans halfway through, until the cookies are cracked and dry on top, about 15 minutes. Let cool 3 minutes on the pans, then transfer the cookies to racks to cool completely.