So I bought too many cherries for me to eat all by myself before they might go bad so I had to figure out something to do with them! I tried to get my hubby to eat them with me, but he doesn't care much about fruit. Oh well, we get cookies instead :) I googled bing cherry cookie recipes and this is the one I picked.
My first batch of cookies I made WAY too large! Oops! The second batch was a better size, but they still didn't look anything like the picture on the webpage (shown to the right). They just never came out exactly right. The cherry jam would run over the sides while cooking and they just didn't look quite right.
I must also say I wasn't a fan of the whole cherry on top either so next time I think I will puree the jam before using it. Other than that the cookies tasted pretty good, the cookie dough makes for a yummy simple buttery cookie.
Ingredients:
Cherry Jam
1 pound bing cherries, washed & pitted (about 2 cups)
1/8 cup water
1 tsp lemon juice
1 tsp lemon zest
1 cup sugar
Cookie Dough
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
Directions:
Jam
Combine cherries and water in a small pot and simmer over low heat until fruit is tender, about 10 minutes. Add lemon juice, zest, and sugar and stir gently until sugar dissolves. Bring to a boil and boil and boil rapidly for 10 minutes, stirring on occasion, until thick and syrupy. Pour into a shallow bowl and cool, or alternately refrigerated until jam is set. This can be made a day ahead.
Cookies
Preheat oven to 350 degrees. Beat butter and sugar with an electric mixer until creamy. Beat in egg and vanilla. Add flour and mixed until combined. Form dough into 1-inch balls and arrange on ungreased cookie sheet. Using your thumb make an impression in the center of each ball. Fill each cookie with cherry jam, making sure each has a cherry in the center. Bake for 12-15 minutes, until the dough is set and lightly browned. Remove from pan and cool on wire rack.
Makes 2-3 dozen
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