Want to switch up your baking routine? There’s no need to make a cherry pie this summer, just make these cookies featuring our newest Limited batch, Cherry Pie Cashew & Almond Butter!
This recipe is nutty, bursting with cherries, and rounded out with a nice hint of rosemary to create the most exciting treat in any kitchen. Plus, you get 20 cookies in under two hours – what could be better than that?
Prep time: 1H 30 MIN Cook Time: 15 MIN Yield: 20 cookies
INGREDIENTS
For the Cherry Jam:
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450g (3 cups) pitted dark sweet cherries, fresh or frozen
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67g (2/3 cup) granulated sugar
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3 tbs lemon juice (roughly half of a large lemon)
For the Cookies:
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100g (½ cup packed) light brown sugar
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50g (¼ cup) granulated sugar, plus more for rolling
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5g (roughly 1 tbs) fresh chopped rosemary
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½ cup unsalted butter, room temperature
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1 large egg yolk, room temperature
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2 tsp vanilla extract
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170g (2/3 cup) Cherry Pie Almond & Cashew Butter, stirred well before measuring
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210g (1 ¾ cup) all-purpose flour
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½ tsp baking powder
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¾ tsp salt
For topping (optional):
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Fresh cherries, pitted and halved
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Fresh rosemary
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Red sugar sprinkles
INSTRUCTIONS
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Make the jam: In a medium saucepan, combine all of the jam ingredients and set over medium heat. Stirring occasionally, bring to a rolling boil, and then reduce to a simmer. Cook for 8-12 minutes, stirring every couple of minutes and breaking up large chunks of cherries, until properly thickened.
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Tip: to test if your jam is properly set, dip a metal spoon into the jam. Tilt the spoon sideways over the pot; if the jam falls off in one ‘glob,’ it is done (this is called sheeting); if the jam falls in several droplets, it needs more time.
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Remove the jam from heat set aside to cool. The jam will continue to thicken slightly as it cools.
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In a large bowl (a stand mixer bowl, if applicable), combine the sugars. Add the chopped rosemary and rub the rosemary and sugars between your fingers a few times. This helps release the herb oils to bring out the rosemary flavor.
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Add the softened butter and mix with an electric mixer or stand mixer with the paddle attachment on medium until fluffy. Scrape down the sides.
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Add the egg yolk and vanilla and mix on medium-high for several minutes until the mixture is paler in color (in a stand mixer, I will beat this for 5-7 minutes), pausing a couple of times to scrape down the sides of the bowl. Add the Cherry Pie Almond Butter and beat for another minute or two.
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In a separate medium bowl, combine the flour, baking powder, and salt. Add to the wet ingredients and mix on low until just combined. The dough should be be thick and not sticky.
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Line two baking sheets with parchment paper. Scoop the cookie dough into 30g/one-and-a-half-tablespoon balls and roll in granulated sugar (I used red sugar sprinkles for some extra color). Place the balls two inches apart on the lined sheets.
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Using your thumb, poke a deep ident in the center of each cookie. Some cracks in the balls are ok, as long as they don’t fully run from the center to the edges (in that case, just use your fingers to pinch the dough back together).
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Cover the sheets and refrigerate for at least one hour (or freeze for 30 minutes) and for up to 24 hours.
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Preheat the oven to 350F.
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Remove the cookie dough from the fridge and fill each indentation with the cherry jam (a little under or up to a teaspoon of jam per cookie). Bake in the preheated oven for 14-17 minutes, until puffed and slightly browned. They will be very soft. Allow the cookies to cool on the sheets for ten minutes and then transfer to a wire rack to cool completely.
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Once cooled, top the cookies with cherry halves, fresh rosemary, or a drizzle of Cherry Pie Almond Butter (combined with a little milk or water and some powdered sugar to make a glaze) if desired. Enjoy!
