Friday, January 15, 2010
Cherries Jubilee Cookies
Yield: 3 1/2 dozen
1 c dried cherries
1/2 c brandy
1 c butter
3/4 c sugar
1 egg yolk
2-1/2 c flour
1/2 t Chinese five-spice powder
1/4 c sugar or sanding sugar
In a small saucepan combine cherries and brandy. Heat just to a simmer; remove from heat.
Let stand 30 minutes. Drain, reserving liquid.
In a large bowl, beat butter with an electric mixer until light and fluffy.
Add 3/4 cup sugar, beat until combined.
Beat in eggs and 2 t of reserved brandy liquid. Discard remaining liquid.
Add flour and five-spice & beat until combined. Scrape sides of bowl as needed.
Stir in soaked cherries.
Roll rounded teaspoons of dough into balls. Roll balls in sugar to coat.
Arrange cookie balls 1 inch apart on ungreased cookie sheet.
Bake at 350º for 10-12 min or until lightly browned & set around edges.
Cool completely on wire racks.
Nutritional facts (daily value): Calories 4004kcal; Protein 44g (89%); Total Fat 197g (303%)(Sat. 120g (602%)); Chol. 909mg (303%); Carb. 460g (153%); Fiber 11g (44%); Sugars 218g; Calcium 167mg (17%); Iron 16mg (91%)