As the cool weather comes knocking on our door, all I want to do is light the logs in my fireplace and sit curled up on the couch eating warm cherry cobbler with a scoop of vanilla ice cream. It is a comforting treat. Now granted, the best cherries are fresh ones, but by this time, I have run out of my fresh berries and have to turn to the next best thing—cherries in a can or dried cherries.
You will really enjoy the flavorful components of the twice-baked cherry Italian cookies. They are perfect for dunking in coffee or milk. These colorful cookies keep well if stored in airtight containers, and make a perfect cookie to have around during the holiday season.
Cherry Cobbler
Makes 8 servings
- 2 (21-ounce) cans cherry filling and topping
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 cup orange juice
Topping:
- 1 tablespoon slivered almonds, coarsely chopped
- 1 tablespoon granulated sugar
- 1 teaspoon grated orange peel
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Combine cherry filling and almond extract in an ungreased 8x8x2-inch baking pan.
Combine flour, sugar, and baking powder in a medium mixing bowl; mix well.
Add orange juice, stirring just until dry ingredients are moistened.
Drop batter by tablespoonfuls over cherry filling, making at least 8 dumplings.
For the topping: Combine almonds, sugar, orange peel, and cinnamon in a small bowl; mix well. Sprinkle on top of cobbler.
Bake in a preheated 350 F oven for 30 to 35 minutes, or until filling is bubbly and dumplings are brown.
Twice-Baked Cherry Italian Cookies
Makes 2 1/2 dozen
- 3/4 cup granulated sugar, plus 2 tablespoons
- 2 eggs
- 1/4 cup vegetable oil
- 1 tablespoon orange juice
- 2 teaspoons grated orange peel
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped walnuts
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dried, chopped tart cherries
- 1 egg white
- 1 tablespoon water
- Nonstick spray coating
Preheat oven to 350 degrees F.
Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel, and vanilla; beat 1 to 2 minutes, or until well mixed.
Combine flour, walnuts, baking powder, and salt; gradually add to egg mixture.
Mix on low speed for 1 to 2 minutes, or until well mixed. Stir in cherries by hand.
Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into two logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
Combine egg white and water; brush on logs. Sprinkle with 2 tablespoons of granulated sugar. Bake in a preheated 350 F oven 25 to 30 minutes, or until light brown or firm to the touch.
Let cool on baking sheet 15 minutes. Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side-down, on baking sheet. Bake slices 8 to 10 minutes until golden brown, turning halfway. Remove to wire rack; let cool completely.
Recipes courtesy of the Cherry Marketing Institute, www.cherrymkt.org
