Cherry Christmas Slices
Ingredients
- 1 cup maraschino or candied cherries, coarsely chopped
- 2 tablespoons cherry brandy (kirschwasser) or liqueur (optional)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 1 cup sugar
- 1/2 teaspoon almond extract
- 2 1/3 cups all-purpose flour
- (2 cups if omitting the brandy)
- Plenty of green decorating sugar
Steps
Place chopped cherries in a glass bowl. Add cherry brandy or liqueur and toss to coat cherries. Let stand 15 minutes.
In a large mixing bowl, cream butter and cream cheese on medium speed. Add sugar and cream until light. Add cherries and brandy, and almond extract. Beat just until mixed. Stir in flour to make a soft dough.
Divide dough in half. Place each half of dough on a sheet of waxed paper. With your hands and the waxed paper, roll dough into a log about 1 1/2 inches in diameter. If dough is too sticky to handle, refrigerate for 15 to 30 minutes.
Sprinkle a band of green sugar alongside log on both sides. Roll log back and forth, and sprinkle with additional sugar, until log is coated in green sugar. Roll log up in waxed paper, tucking in ends.
Repeat with remaining half of dough. Refrigerate dough for at least 4 to 6 hours, or until very firm.
Preheat oven to 350°.
Cut slices a bit thinner than 1/4 inch from dough and place on ungreased baking sheets. If desired, sprinkle very lightly with additional green sugar. Bake in the center of the oven for 8 to 10 minutes, until cookies are set and bottoms are golden. Let cool on pans for 1 minute, then remove to racks.
In a large mixing bowl, cream butter and cream cheese on medium speed. Add sugar and cream until light. Add cherries and brandy, and almond extract. Beat just until mixed. Stir in flour to make a soft dough.
Divide dough in half. Place each half of dough on a sheet of waxed paper. With your hands and the waxed paper, roll dough into a log about 1 1/2 inches in diameter. If dough is too sticky to handle, refrigerate for 15 to 30 minutes.
Sprinkle a band of green sugar alongside log on both sides. Roll log back and forth, and sprinkle with additional sugar, until log is coated in green sugar. Roll log up in waxed paper, tucking in ends.
Repeat with remaining half of dough. Refrigerate dough for at least 4 to 6 hours, or until very firm.
Preheat oven to 350°.
Cut slices a bit thinner than 1/4 inch from dough and place on ungreased baking sheets. If desired, sprinkle very lightly with additional green sugar. Bake in the center of the oven for 8 to 10 minutes, until cookies are set and bottoms are golden. Let cool on pans for 1 minute, then remove to racks.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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