This particular recipe was crowned 1st Place winner at Country Home Holiday Cookies Contest 2008 and was submitted by Diane Nemitz.
Title: Cherries Jubilee
Author: Diane Nimitz
Prep Time 5 Minutes
Cook Time: 40 Minutes
Total Time: 45 Minutes
- 1 cup dried sweet or tart red cherries (1 pkg)
- 1/2 cup brandy (or brandy and amaretto mixed)
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1/2 tsp Pollen Ranch Divine Desserts
- 1/4 cup coarse sanding sugar or raw cane sugar
- In a small saucepan, combine dried cherries and brandy. Heat just to simmering and remove from heat. Let stand for 30 minutes. Drain, reserving liquid.
- Meanwhile, in a large bowl, with an electric mixer, beat butter until light and fluffy. Add 3/4 cup granulated sugar, beat until combined. Beat in egg, egg yolk, and 2 teaspoons of the reserved brandy/amaretto mixture.
- Sip remaining liquor while finishing cookies, or discard. Add flour and Divine Desserts fennel spice and beat until combined, scraping sides of bowl as necessary. Beat in soaked cherries.
- Roll rounded teaspoons of dough into balls. Roll balls in coarse sugar to coat. Arrange 1 inch apart on ungreased cookie sheets. Bake in a 350 oven for 10 to 12 minutes or until lightly (medium) browned and set on edges. Cool completely on wire racks.
- Taste test. (My cookies went back in the oven to bake a few minutes more. I think the round shape requires a little more baking than a flat cookie to set the middle.)