Cracked cookies with chocolate and cherries
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Quantity: 30 cookies
Complexity: easily
Quantity: 30 cookies
Nutritional value per serving:
Serving size: 1 of 12 servings
Calories 316, total fat 10 G., saturated fats 6 G., proteins 3 G., carbohydrates 54 G., fiber 1 G., cholesterol 36 mg, sodium 84 mg, sugar 37 G.
Serving size: 1 of 12 servings
Calories 316, total fat 10 G., saturated fats 6 G., proteins 3 G., carbohydrates 54 G., fiber 1 G., cholesterol 36 mg, sodium 84 mg, sugar 37 G.
Crispy on the outside and soft on the inside, these cookies are a dream come true for any chocolate and cherry lover. They're filled with chunks of semisweet chocolate and dried cherries, the flavors complementing each other perfectly. Red food coloring is added to the dough, and before baking, the balls are rolled in powdered sugar to create a beautiful crackle in the oven. A perfect treat for the holidays and a delicious gift idea!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups premium flour
- 3/4 tsp baking powder
- 1/4 teaspoon salt
- 110 g unsalted butter, room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/3 cup cherry jam or preserves
- 0.5 tsp vanilla extract
- 0.5 tsp almond extract
- 1 teaspoon red food coloring
- 0.5 cups finely chopped semisweet chocolate (about 85 g)
- 1/3 cup dried cherries, coarsely chopped
- 0.5 cup powdered sugar
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Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter with 1/2 cup granulated sugar and the brown sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
- Beat in the egg, then beat in the cherry jam, both extracts, and food coloring. Reduce the mixer speed to low and mix in the flour mixture. Knead until a smooth dough forms.
- Stir in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Place the remaining 1/2 cup sugar in a medium bowl and sift the powdered sugar into a separate bowl. Scoop 1 tablespoon of dough into balls, roll each ball in granulated sugar, then in powdered sugar; shake off any excess. Place on prepared baking sheets, spacing them 2 inches apart.
- Bake, rotating the baking sheets halfway through, until the cookies are cracked and dry on top, about 15 minutes.
- Let cool on the baking sheets for 3 minutes, then transfer to wire racks to cool completely.
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