Christmas Cherries
- Level: Easy
- Yield: 32 to 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 91
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 23
- Sodium
- 43
- Total: 1 hr 50 min (includes chilling and cooling times)
- Active: 15 min
Ingredients
2 sticks salted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 egg yolks, stirred
Zest and juice of 1 lemon
Zest of 1 orange
2 cups all-purpose flour, sifted twice
Green and red candied cherries, for topping
Directions
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour.
- When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half.
- Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack.