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Cherry Merry CookiesIngredients:
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Directions: Filling: Using a food processor, combine dried Tart cherries, preserves, sugar and process until coarsely pureed. Transfer to a small saucepan over medium heat, cook, stirring until it comes to a boil. Remove from heat, stir in almond extract and cool. Dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and kosher salt. In large bowl: Cream butter and sugar on medium speed for 2 - 4 minutes until light and fluffy. Add egg and vanilla. Turn mixture to low and slowly add flour mixture until combined. Roll Dough: Transfer dough to a clean work surface, and divide into four equal portions. Cut two pieces of parchment paper approx. 15 inches square and place one portion of dough between the two pieces of paper. Roll dough out to a 3 1/2 inch X 9 inch rectangle approx. 1/4 inch thick. Repeat with the remaining three portions of dough. Transfer to a baking sheet and freeze for about 30 minutes. Assemble Cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a 3 1/4 X 8 1/2-inch brick. Wrap in plastic wrap and transfer to freezer for 1 hour. Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Cut the brick into 1/4-inch-thick rectangles and place on baking sheets spaced 2 1/2 inches apart. Bake 12 to 15 minutes until edges are golden. Remove from oven and cool on wire rack. Store in airtight container for up to 2 weeks. Contains: |
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