
Cherry Cookies recipe: adapted from 'Breton Sand Cookies' by Pierré Herme - Desserts.
Ingredients:
- 2 ⅓ cups all-purpose flour
- 1 tablespoon baking powder
- 2 sticks (8 ounces) unsalted butter, softened
- ¾ cup + 2 tablespoons sugar
- 1 teaspoon salt
- 5 large eggs yolks, lightly beaten
- About 30 dried cherries
Instructions:
- Sift the flour and baking powder together and set aside for the moment. Working in a mixer fitted with the paddle attachment, cream the butter until it is soft and smooth. Add the sugar in a slow, steady stream, followed by the salt, and continue to beat, scraping the bowl as needed, for about 3 minutes, or until the mixture is light, pale and fluffy. Add the yolks and beat to incorporate. At this point, the mixture should be light, creamy and satiny. Remove the bowl from the mixer and, working with a large rubber spatula, fold in the sifted dry ingredients, taking special care not to overwork the dough.
- Divide the dough in half and, working on a smooth surface, such as marble, mold each half into a log with a diameter of about 1 ½ inches and a length about 8 inches. The dough is going to be baked inside muffin tins, so you might have to adjust the thickness of the logs to the size of the tins: the logs should be about ¼ to ½ inch slimmer than the muffin cups. Wrap each log in a double thickness of plastic wrap and chill for at least 4 hours.
- Center a rack in the oven and preheat the oven to 325°F. Set out one or two mini-muffin tins.
- Unwrap one log and, using a sturdy chef’s knife, slice the log into 1-inch-thick cookies. Take the dough in your hand, along with one dried cherry and roll into a ball, making sure the dried cherry is completely covered. Put doughball in each cup of the muffin tins. Bake the cookies for 14 to 15 minutes, or until they are just firm. These cookies are meant to be pale don’t let them brown: it’s okay if the bottoms are lightly browned, but the tops should remain uncolored. Transfer the cookies to a rack to cool. Repeat with the remaining dough.


Do not attempt to eat on your own.

Trust me, I speak from experience.

15 comments:
wow! just wow!
<3
they look delicious!!!!!!!
These look really really good, cherries are great. Until about three years ago I had never travelled anywhere,(I used to live in South Africa as a kid but I don't think that counts). Now I feel like a true jet setter and love it! France, Paris in particular will always be my favourite place to be. I love the French! x
Mmm I wish I could try one of these! They look perfectly delish!
Your site is like torture for my sweet tooth! I can't come here on an empty stomach! Love it!
p.s. I am having a Bare Minerals giveaway if you are interested. xo
These look scrumptious! I love how there is that little surprise of cherry in the middle...yum!
So cute!! These look delicious!
Traveling is indeed the best part of traveling.
Sorry I meant FOOD is indeed the best part of traveling.
Those look très DELICIOUS!!!
Mmm... Yummy! I once made a similar recipe: I dropped a cherry in it, and baked them with the stem sticking out!: makes them extra cute! :)
I love cherries and these are just too cute! To answer your question on my blog, I just used morning light coming from my living room window (facing south) plus some white boards toward the right and front to bounce more light onto the food. I also used photoshop to give the background a slightly pinker tone while keeping the cookies their natural color. Hope that helps!
Can I just say - yum!
Oooh i love how that when you bite into it you get cherry goodness, these look so yummy.
we just had some cherries from our local farmer's market. these look really, great!!
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