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CHOCOLATE-CHERRY BUTTER COOKIES

January 01, 2012

The frenzy of the holidays has left me in a "full throttle" baking mode and yes, I am still going strong. I made these cookies for the first time about two years ago and fortunately remembered them last week and quickly whipped up a batch to sell in the bakery for New Year's. A spin off of my traditional shortbread, I have added an egg yolk to the dough to give the cookie a more delicate, less "snappy" texture. In keeping with my motto, keep plenty on hand, "There can never be too many cookies waiting in your favorite cookie jar". They are my new favorite and will be available in the bakery on a regular basis in case you don't feel like making them yourself (recipe below).

My baking mantra has always been "less is more". There is nothing more beautiful than a 2 1/4- 2 1/2-inch diameter cookie like this Chocolate-Cherry Shortbread, or a proper sized muffin to feed one person, or a perfectly proportioned 8-inch chocolate birthday cake. If you have my recent book, Sarabeth's Bakery, you are already familiar with smaller sized cookies, pies and cakes that have been my signature for many years. The Pecan Moons are just one bite and the Chocolate Marmalade Sandwich Cookies, approximately 1-3/4 inches across the the top, are impossible to share.

CHOCOLATE-CHERRY BUTTER COOKIES
(Makes about 30 cookies)

16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into 1/2-inch cubes
1/2 cup superfine sugar
1 large egg yolk, at room temperature
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt
2 cups unbleached all purpose flour
3 ounces bittersweet chocolate (no more than 62% cacao solids), finely choped
2 ounces dried cherries, finely chopped

Sanding sugar, for sprinkling

1. Position racks in the center and top third of the oven and preheat to 350°F. Line 2 half-sheet pans with parchment paper.

2. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium high speed until smooth, about 1 minute. Gradually add the superfine sugar, then the vanilla, mixing until light in color and texture, about 2 minutes. Reduce the mixer speed to low. Add the egg yolk, vanilla and salt, and beat for 1 minute. In thirds, add the flour. Mix scraping down the sides of the bowl to be sure the dough is well combined. Add the chocolate and the cherries. Be careful not to over mix. Mix just enough to make sure that chocolate and cherries are evenly distributed.

3. Place the dough on a lightly floured work surface and knead briefly until smooth. Dust the work surface and the top of the dough with flour, and roll out the dough into a 1/4- inch thick rectangle. Using 2 1/4-inch round cookie cutter, cut out the cookies, and place them 3/4- inch apart on the half sheet pans. Gather up the scraps and, roll out, and cut more cookies until all the dough has been used. Refrigerate the cookies until chilled and firm, about 30 minutes.

4. Sprinkle the cookies with the sanding sugar and bake, switching the positions of the pans from top to bottom and front to back halfway through baking, until the edges of the cookies are lightly browned, about 15 minutes. Cool completely on the pans. (Cookies can be stored in an airtight container for 5 days.)

Tags: Chocolate-Cherry , Cookies , Sarabeth's Bakery , Sarabeth's Bakery: From My Hands to Yours

Categories: Cookies

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Linda | January 1, 2012 6:45 PM

Ooohhhh....these sound wonderful. I know they will be a favorite in my house. Thank you!

Your Comments

FOODESSA | January 3, 2012 7:50 AM

Cherries and chocolate are such a fabulous combination.
How can I find another excuse to make another small batch of cookies to add to the Holiday hipsters...hmmm ;o)

Thanks Sarabeth for another lovely treat.

Flavourful wishes and Happy New Year,
Claudia

Your Comments

Patrice Marie | January 11, 2012 2:54 PM

Sarabeth:A very bountiful,healthy-2012 to all! Oh Yes!...Food is love!!Your recipes always speak of the perfection,and artistry of real baking,and cooking.-Patrice Marie