Lemon Cookies with Dried Cherries
Lately I have been eating a lot of chocolate. This is not unusual; actually it happens just about every day that ends in the letter ‘y.’ Last night was no exception.
I went to a friend’s party and she served a deliciously decadent chocolate cake, the very best chocolate dipped biscotti I have ever eaten and refreshing lemon cookies. Today as I wandered into the kitchen to bake a few things, still thinking of her delectable desserts, I started flipping through various cookbooks.
I know that I swore off lemons not too long ago, but what can I say? I saw a recipe for Lemon Cookies with Dried Cherries that I simply HAD to try and I am glad that I did not allow my ridiculous non-lemon thoughts cloud my judgment.
The cookies were delightful. Lemon zest is used to subtly bring in the lemon flavor and I am a big fan of dried cherries. With two cups of these bright red beauties, the end result is not only quite flavorful, but also very pretty to look at.
Will I stop eating a bit of chocolate each day? Probably not. I am sure that the chocolate is helping my sanity stay in tact and keeping my heart healthy (or is it the wine?). But it is important to remember to also add a splash of color and fruit to your diet.
So as we start the New Year, my wish for you is that 2013 be first and foremost a most Happy and Healthy one and may it also be a year filled with delicious desserts that you eat first, at least every once in awhile. Just remember, “Without desserts, life would not be as sweet!”
| Lemon Cookies with Dried Cherries | | Print |
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1½ cups sugar
- 2 eggs
- 1½ teaspoons lemon zest
- 3½ cups all purpose flour
- 2 teaspoons baking soda
- 2 cups dried cherries
- Preheat oven to 350°. Line 3 baking sheets with parchment paper and set aside.
- Beat butter and sugar together in large mixing bowl for 3 minutes, scraping bowl down as needed. Add eggs and lemon zest. Blend in flour, baking soda and cherries.
- Use a 1½ teaspoon cookie dough scoop to transfer the dough to prepared baking sheets. Gently flatten top of cookie balls with two fingers.
- Bake in 350° oven for 12-14 minutes, rotating baking sheets top to bottom and front to back halfway through. Cookies will be light brown when done.
- Cool on baking sheets.
Just made these. I have to be honest, I was a little worried. After combining all the ingredients the batter seemed dry but I proceeded on. When I got them out of the oven they looked much better. I tasted half of one, when my daughter came in and finished the other half and then proceeded to eat another. That being said, the end result is YUM!!! I only made half a batch and that still made around three dozen cookies. I am going to make another batch in the future and try using dried blueberries and see how that tastes too. Would certainly recommend. Just for my knowledge, Betsy was your batter crumbly and rather dry too?
Nancy,
The plus side is that, regardless of the consistency of your dough, the cookie was loved.
I am not sure why your dough was dry. My dough is the consistency of a butter cookie, which I know you have made before. 🙂
I love the idea of using dried blueberries. Please let me know how they turn out!
I was a little concerned after reading Nancy’s comment above that the consistency of the batter was going to be dry and not like your Nana’s Butter Cookies (which I will add are the best cookies I’ve ever made/eaten). Much to my surprise the consistency was the same as the butter cookies. Not only that, they were equally as delicious, which means I will never be able to say, “Nana’s Butter Cookies are the best.” I even had some that were just slightly crunchy with the first bite and then softer as I went on. The addition of the dried cherries added a flavor and moisture that really made them unlike any cookie I’ve made before. The taste is amazing. I love having a cookie that I deem unique to serve to friends. Many thanks.
M.,
I am so glad you tried these and loved them.
I definitely have to make these again as I obviously did something wrong to have a drier batter than anyone else. But that said, my cookies were still delicious, which has to do with the creator of the recipe, certainly not the baker.
Nancy,
I happen to know you are a wonderful baker. Any mistake made would have to be chalked up to a very hectic schedule!!
I hope you give them another try!
About how many lemons are needed for the lemon zest portion of this recipe
Great question, Jennifer. One lemon should yield the 1-1/2 teaspoons lemon zest.
Wonder if you did a lemon glaze over them.
Anne,
That would be lovely! Great idea.