If you're looking for an all-season unusual cookie recipe, I've got you covered. I say all season because I used tart cherry jam and mini chocolate chips for a summer vibe but you can whatever flavor jam, fruit butter or jelly you favor as the filling easily changing it up with the season.
The dough itself is made with all-purpose flour and half almond flour and is kissed with a touched of cocoa powder to deepen the flavor. Be aware it needs to be chilled for at least two hours.
I can't sya this is the easiest cookies recipe to create. Working with this dough to cut the strips was into the easiest and is time-consuming. The trick to making the dough behave is to keep it as cold as you can.
The good part is if you are a bit challenged or lazy like me in cutting things evenly without a ruler (you can use a ruler if you like) and the dough strips are an uneven size and/or you have a problem with hem breaking and have to press the ends back together, the cookies STILL come out looking pretty. That; my kind of recipe.
The cookies themselves are not too sweet. I love the flavor contrast of the tart cherry and the chocolate chips.
If you don't have cheery brandy, use rum or leave out the alcohol completely. The recipe makes a lot of cookies. I cut up about half of them and then wrapped the remaining uncut half in plastic cling film, placed it in a large ziplock bag and stored it in the freezer.
Prep Time: 1 hour
Chill Time: 2 hours
Bake time: 35 minutes
Yield: 4 dozen cookiesIngredients:
- 2 cups all-purpose flour
- 2+1/2 cups almond flour
- 1/4 teaspoon nutmeg
- 1 tablespoon cocoa powder
- 1 teaspoon lemon zest
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 shot kirschwasser or cherry brandy
- 1+1/2 cups cherry jam
- 1/2 cup mini chocolate chips
- 1 egg yolk
- 1 tablespoon milk
- Sift the flour into a separate bowl. Whisk in the almond flour, nutmeg, cocoa powder and lemon zest. Set aside.
- Beat together the butter, sugars, and vanilla until creamy.
- Beat in the egg.
- Add the dry ingredients and mix to combine.
- Beat in the cherry brandy.
- Divide the dough in half, wrap each piece in plastic cling film and refrigerate for 2 hours.
- Preheat the oven to 375 degrees F. Grease a 10 x 14 baking sheet.
- Take one half of the dough out of the fridge roll it out evenly inside the baking sheet.
- Brush with the cherry jam then sprinkle the chocolate chips evenly over the jam.
- Remove half of the remaining dough from the fridge. Roll it out into a rectangle and use a sharp knife to cut long strips.
- Lay the dough strips on top of the jam chocolate chip mixture diagonally starting from one corner.
- Remove the remaining dough from the fridge and repeat, placing another layer of strips in the other direction.
- Whisk together the egg yolk and milk and brush it over the dough lattice.
- Place the pan in the oven and bake for 35 minutes, until the top is golden brown.
- Remove from oven, let cool 10 minutes before cutting into strips. Plate and serve.
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