Crispy on the outside, cakey on the inside these are a chocolate-cherry lovers dream. Plus they’ll make an impressive addition to your holiday cookie tin. Recipe developed by Food Network Kitchen.
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 45 min |
| Yield: | About 30 |
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/3 cup cherry jam or preserves
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 teaspoon red food coloring
- 1/2 cup finely chopped semisweet chocolate (about 3 ounces)
- 1/3 cup dried cherries, roughly chopped
- 1/2 cup confectioners’ sugar
Instructions
- 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. Fold in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/2 cup granulated sugar in a medium bowl and sift the confectioners? sugar into a separate bowl. Roll heaping tablespoonfuls of dough into balls, then roll each ball in the granulated sugar and then the confectioners’ sugar; shake off any excess. Arrange 2 inches apart on the prepared pans.
- 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 to racks to cool completely.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 126 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 14 mg |
| Sodium | 34 mg |
Reviews
This is one of my favorite Christmas cookies of all time. Be careful not to overbake.
Results may vary! These did turn out more flavorful than the key lime version also in the magazine.
Barbara D.
Love these cookies. I added 1/4 cup of extra flour because of high altitude. Put dough in fridge for a least two hours. They turned out great.
Love these we added less food coloring and almost messed up with the sugar but corrected the mistake. they turned out great. Yum!!
Made these exactly as written. Not the best but not horrible. A few of mine crackled. A few didn’t. Also I’d add more cherries and cherry jam next time. The cherry flavor was fairly faint. Also don’t get light on the food coloring. Any way, I was looking for something different and got what I expected. Wont make again.
Did not turn out, didn’t crackle. Look ugly. Not the tastiest cookie. I’m disappointed big time. Maybe I did something wrong.
Wow!!!!
These are fabulous even with a mistake! I Didn’t read the recipe through and added the one cup of sugar in the dough instead of half a cup. They still turned out fantastic tasting! Just watch your baking time because they are hard to see if they are done. The next time I make them I will reduce the cooking time to 13 minutes. The ones I used the siltPat turned out better than the ones I used parchment paper on. Hope that helps with your baking experience:). This recipe is a keeper!
These are fabulous even with a mistake! I Didn’t read the recipe through and added the one cup of sugar in the dough instead of half a cup. They still turned out fantastic tasting! Just watch your baking time because they are hard to see if they are done. The next time I make them I will reduce the cooking time to 13 minutes. The ones I used the siltPat turned out better than the ones I used parchment paper on. Hope that helps with your baking experience:). This recipe is a keeper!
My brother and I like to critique recipes and play “how can I make this better.” This recipe cannot be improved. The cookies looked like the picture and everyone was loving the taste! Thanks for a new recipe for my arsenal!
These cookies are absolutely delicious! They are easy to make (you don’t even have to put the dough in the fridge if you don’t mind it being a little sticky!) The flavor is amazing, the cookies are very moist and they can be stored for days. My new favorite cookie!
These cookies are pretty and delicious, but the dough is stickier than any I have ever worked with, even after 4 hours in the fridge. I ended up putting it in the freezer for about 30 minutes, which helped a little.