Cherry-Almond Ornament Cookies

Yield: 30 to 36 cookies

Prep: 35 mins  

Bake: 325°F 14 to 15 minsper batch

 

Ingredients

• 30 - 36 maraschino cherries with stems
• 3/4 cup butter, softened
• 1/4 cup cream cheese, softened (2 ounces)
• 1/2 cup sugar
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1/2 cup finely chopped candied cherries
• 1 recipe Cherry-Almond Frosting

Directions

1. Place maraschino cherries on paper towels to drain while preparing cookies. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper; set aside.

2. In a large bowl combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, almond extract, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in half of the flour just until combined. Beat in candied cherries and the remaining flour.

3. On a lightly floured surface, roll dough to 1/2 inch thick. Using a 1-1/2- to 2-inch fluted round cutter, cut out dough. Place cutouts 1 inch apart on prepared cookie sheet.

4. Bake in the preheated oven for 14 to 15 minutes or until bottoms are light brown. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely. Pipe or spoon Cherry-Almond Frosting onto cookie centers. Top each cookie with a maraschino cherry.

• Storage Layer unfrosted cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Frost and top cookies as directed in Step 4.

 

Cherry-Almond Frosting

 

Ingredients

• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar, plus 1/2 - 1 cup additional
• 1 tablespoon cherry liqueur or milk

Directions

In a medium bowl combine cream cheese and butter. Beat with an electric mixer on low speed for 30 seconds. Gradually beat in 2 cups powdered sugar. Beat in cherry liqueur or milk. Gradually beat in 1/2 to 1 cup additional powdered sugar to make a frosting of spreading consistency.

Chocolate Pillows

Makes: 2 servings

Prep: 20 mins  

Cook: 1 min each

 

Ingredients

• 1/2 cup port or red zinfandel*
• 1 tablespoon sugar
• 1/4 cup dried tart cherries
• 1 tablespoon butter
• 2 cups canola oil or cooking oil
• 12 wonton wrappers
• 1 egg, beaten
• 1 3 ounce bar bittersweet or semisweet chocolate, cut into 6 pieces
• Sugar
• Vanilla ice cream
• Grated bittersweet or semisweet chocolate

Directions

1. For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.

2. Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.

3. Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.

4. Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.

From the Test Kitchen

• Tip *If using zinfandel, increase sugar in sauce to 2 tablespoons.

 

White-Chocolate Cherry Shortbread

Ingredients

• 1/2 cup maraschino cherries, drained and finely chopped
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2 teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

• Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (White-Chocolate Cherry Shortbread)

• Servings Per Recipe 60,
• Calories 87,
• Protein (gm) 1,
• Carbohydrate (gm) 9,
• Fat, total (gm) 5,
• Cholesterol (mg) 9,
• Saturated fat (gm) 3,
• Vitamin A (IU) 97,
• Sodium (mg) 28,
• Calcium (DV %) 10,
• Iron (DV %) 0,