Christmas Cherry Cookies
- 1 cup (2 stick butter) softened
- 1/2 cup sugar
- 2 egg yolks
- 1 lemon zested and juiced
- zest of 1 orange
- 1 tsp. vanilla
- 2 cups all purpose flour
- candied green and red cherries
Level of difficulty Average
Cost Average budget
Put butter in mixing bowl fitted with a paddle attachment. Toss in the sugar, egg yolks, lemon juice and zest, orange zest and vanilla, cream the mixture together until its nice and smooth. Add sifted flour to the bowl. Place the dough into a plastic bag and refrigerate it for a least 1 hour or until firm.
Cut cherries in half. Roll the dough into small balls and put on cookie sheet and push a cherry cut side down in to each ball. Bake for 20 minutes. Keep an eye on them and remove them from oven before they start to brown. Just barely golden brown around the edges.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.