Dark chocolate is drizzled over fresh, juicy Bing cherries that have been vanilla-infused. Though it is best when eaten immediately, it can be frozen for weeks in a closed container.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 to 3 cookie servings |
Ingredients
- 8 eggs
- 2 cups salted butter, softened
- 1 cup white sugar
- 1 ¼ teaspoons almond extract
- 4 cups all-purpose flour
Instructions
- Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
- Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.
- If desired, place a dab of jelly, a small chocolate morsel or 1/2 of a maraschino cherry in the center of the cookies before baking.
Reviews
I agree 350 for 8 – 9 minutes. Parchment paper doesn’t work out directly on pan. These are my son’s favorite and I have been making them forever. I recently inherited my grandma-in-laws press and it works great.
Five stars for taste but four stars for ease of preparing. The dough would not stick to the cookie sheet with or without parchment paper. I had to put the cookie sheets in the refrigerator and the dough in the freezer to obtain some measure of success with the cookie press. The cookies are delicious even with using unsalted butter. I would love to make this recipe again but would need to figure out an easier way.
I don’t know how to edit this, but there are some corrections needed! 350 degrees for 8 min – NOT 400 degrees! You don’t need parchment. If you have a nonstick pan, they’ll stick well from the press and come off easily after baking. enjoy!
I opted for orange extract instead of almond, and added zest of a full orange. It’s still missing something. More sugar? Salt? I don’t know, but for how buttery/yolk-y these are, I wouldn’t make them again.
This is a simple recipie with delicious results. I opted to finish each off with a chocolate drop. Made about 32 medium size cookies.