Saturday, June 27, 2015

Cherry Cookies

makes: 5 dozen

3 cups all-purpose flour
½ teaspoon baking soda
pinch of salt
1 teaspoon ground ginger
½ teaspoon powdered or pulverized instant coffee
1 cup butter
1-1/4 cups packed brown sugar
¼ cup dark corn syrup
1 egg
1 tablespoon heavy whipping cream
⅓ cup packed brown sugar
1 tablespoon butter
3 tablespoons maraschino cherry juice
1-1/2 cups finely chopped almonds
½ cup finely chopped maraschino cherries

Preheat oven to 350°F. Sift flour, baking soda, salt, ginger and instant coffee together; set aside. Cream butter and brown sugar. Beat in the corn syrup, egg, and heavy whipping cream. Add dry ingredients. Roll the dough out to ⅛" in thickness. Cut cookies into 2-1/2" squares and place on ungreased cookie sheet about 2" apart. Combine the filling ingredients. Place some of filling in each cookie. Roll cookie. Bake 12-15 minutes. Transfer to a wire rack to cool.