CHERRY-CHOCOLATE CRINKLES

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1¾ cups flour

¾ teaspoon baking powder

¼ teaspoon salt

1 stick butter, at room temperature

1 cup granulated sugar, divided

¼ cup packed light brown sugar

1 large egg

⅓ cup cherry jam or preserves

½ teaspoon pure vanilla extract

½ teaspoon pure almond extract

¼ teaspoon cherry extract, optional

1 teaspoon red food coloring

½ cup finely chopped semisweet chocolate (about 3 ounces)

⅓ cup dried cherries, roughly chopped

½ cup confectioners’ sugar

Method:

Whisk flour, baking powder, and salt in a medium bowl.

Beat butter, ½ cup granulated sugar and brown sugar in a large bowl with mixer on medium-high speed until light and fluffy, about 3 minutes.

Beat in the egg, then beat in the jam, extracts and food coloring.

Reduce mixer to low speed and beat in flour mixture until combined.

Fold in the chocolate and dried cherries with a wooden spoon.

Cover the dough and refrigerate until firm, at least 1 hour, or overnight.

Position oven racks in upper and lower thirds of oven.

Preheat oven to 375°.

Line 2 baking sheets with parchment paper.

Put the remaining ½ cup granulated sugar in a medium bowl and sift confectioners’ sugar into a separate bowl.

Roll tablespoonfuls of dough into balls, roll each ball in granulated sugar, and then the confectioners’ sugar, shake off any excess.*

Arrange 2” apart on the parchment-lined cookie sheets.

Bake until the cookies are cracked and dry on top, about 15 minutes.

Let cool 3 minutes on the pans, then transfer to racks to completely cool.

Makes about 30

*I use a 1-inch cookie scoop

Enjoy!