cherry cookie
baking, recipes

cherry cookie

adapted from joy the baker’s toasted marshmallow squares.

i made these for a friend’s graduation party last night. they were yummy, so i’ll have to make them again before cherry season is over. although i’ll have to prevent myself from eating the cherry preserves by the spoonful.

2 sticks softened unsalted butter
1 cup granulated sugar
1 or 2 teaspoons vanilla extract
2 large egg yolks
2 cups all-purpose flour
1/2 teaspoon salt
1/2 to 3/4 cup cherry preserves (i used bonne maman — they’re delicious)
20-30 sweet cherries, pitted and halved

— — —

preheat oven to 350 degrees fahrenheit.¬†butter a 9×13-inch pan.

cream butter and sugar for about three minutes, or until light and fluffy. add in the egg yolks and vanilla and beat them in well. add the salt when you feel like it. scrape all the sugar-butter down from the sides of the bowl, then add the flour in until it’s all mixed together.

put the dough in the pan and pat it out until it looks fairly even. it may be a wee bit sticky, so flour your hands to pat it out, if you need to.

bake it for about 20 minutes or so, then take it out and spread the cherry preserves on top (not all the way to the edges, though). top with the fresh cherries, then pop it back in the oven for 15ish minutes, or until the edges of the crust are golden brown (but not dark) and the preserves are bubbling a bit.

take it out after that and let it cool for ¬†10 or 15 minutes, then cut into squares. let it cool the rest of the way, then consume with glee! you might want to use a fork, since the cookie part seemed a bit crumbly to me. but that’s up to you.

guten appetit!

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