Cherries Jubilee

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
Servings: 6


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)