White Chocolate Cherry Cookies

I have always loved maraschino cherries, but in a cookie?

You might hesitate and think, but don’t think cause it just works!!

It works REALLY well!!

 

Printer Friendly Recipe

Yield: about 4 dozen

Ingredients:

2 ½ cups all-purpose flour

¾ cups granulated sugar, divided

1 cup cold unsalted butter, cubed

½ cup finely chopped maraschino cherries, drained

12 oz. white baking chocolate, finely chopped, divided

½ tsp. pure almond extract

2 tsp. shortening

Directions:

Preheat oven to 325°F

In a large bowl combine the flour, and ½ cup of the sugar. Cut in the butter until it resembles crumbs. Knead in the cherries, ⅔ cup white chocolate and almond extract. Knead until a ball forms.

Shape into ¾ inch balls. Place on an ungreased baking sheet. Using the bottom of a glass, flatten the rolled balls by dipping the bottom in the rest of the granulated sugar first.

Bake for 10-12 minutes. Remove from the baking sheets to wire racks to completely cool.

In a microwave melt the shortening and remaining white chocolate on 50% for 30 second intervals. Make sure to stir after each interval, until the chocolate is completely melted and smooth.

Dip half each cookie into the chocolate; allow the excess to drip off. Place on wax or parchment paper to set.

Source: Adapted from Taste of Home; Best Loved Cookies and Bars 2009

 

Blackberry Coffee Cake

This recipe is one of my favorites, for many reasons. One, it’s so simple and the end result is so delicious!

Two, who doesn’t love cream cheese and blackberries…??

You will need:

Streusel Topping:

• 1/3 c all-purpose flour
• 1/3 c granulated white sugar
• 1/2 tsp ground cinnamon
• 1/4 c cold unsalted butter

Cream Cheese Filling:

• 8 oz cream cheese – room temperature
• 1/4 c granulated sugar
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1 tbs lemon zest
• 1 tbs all-purpose flour

Cake Batter:

• 1 c all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1/4 c unsalted butter – room temperature
• 1/2 c granulated white sugar
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1/3 c milk
• 1 c fresh blackberries

Preheat Oven – 350° F

Prep: Butter a 9 inch springform pan, and line the bottom with parchment paper. Set aside.

For Streusel topping: Mix together the flour, sugar, and cinnamon. Cut in the cold sugar with a pastry blender until it resembles course crumbs, set aside.

Cream Cheese Filling: Beat the cream cheese until smooth and creamy. Add the remaining ingredients and mix well. Set aside.

Cake Batter: Wisk together the flour, baking powder, and salt. Set aside. With your electric mixer, using the paddle attachment cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla, beat until completely combined. Make sure to scrape the sides and bottom.  Add the flour alternately with the milk. Beat only until combined.

Assemble!!

Spread the cake batter in the bottom of the pan, push up slightly on the sides of the pan. Next, spread the cream cheese filling over the cake batter, evenly drop the blackberries over the filling. Finally top with the streudel mixture!

Bake for 60-70 min – or until a toothpick inserted in the middle comes out clean.

Remove to a wire rack to cool to room temperature. Best if served slightly warm to room temperature.

Yield: 8 servings

*Source – Joy of Baking