Author Notes
My father loved chocolate covered cherries - the gooey, sticky, sugary kind that showed up on drug store shelves, each year, around the holidays. And each year, just around Thanksgiving, I would start to save my nickels and dimes so that I could present him with a box on Christmas, just from me. I made these in sweet memory of him. —Jennifer Ann
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Ingredients
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1 cup
flour, plus 1 Tablespoon, divided
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1 cup
almonds
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1/2 cup
butter, at room temperature
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1/4 cup
sugar
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4 ounces
good quality dark chocolate, chopped
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1 tablespoon
heavy whipping cream
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1/2 cup
Morello cherry conserve (or other cherry preserves)
Directions
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preheat oven to 350
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spread almonds on baking sheet and toast for about 8 minutes (until fragrant, and just beginning to brown); cool to room temperature, then add to food processor with 1 tablespoon flour, until finely ground.
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cream butter and sugar together until light and fluffy
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whisk together flour and ground almonds; and stir into creamed butter mixture until well combined; cover and chill for at least an hour.
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roll about 1 teaspoon of dough into a ball, and place on parchment lined baking sheet; press finger into top center of ball to create a well; repeat with remaining dough, and bake for about 15 minutes, or until just beginning to lightly brown; remove from pans to racks to cool
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melt chocolate in a double boiler; stir in cream; and remove from heat
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dip bottom of cookies into melted chocolate and transfer to a parchment lined baking sheet
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when chocolate has set, carefully spoon the cherry conserve into the thumbprint well
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