I ended up using cranberries in place of cherries & walnuts in place of pecans because that’s what I had in my pantry. These were OK. Nothing special. Maybe I will try using maraschino cherries in the future.
Buttery Bourbon Cherry Cookies from Bob’s Red Mill United States of Cookies
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Instructions
- In a small bowl, whisk together 2 cups plus 2 tablespoons of the flour with the baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar until creamy. Add the egg and egg yolk and beat for just a few seconds until the yolks are broken up and slightly mixed. Add the bourbon and mix until the liquid is incorporated. Add the flour mixture and pulse until just incorporated.
- In a small bowl, toss thawed, drained, chopped cherries with 2 tablespoons of flour. Add cherries and pecans to the dough and mix by hand with a wooden spoon, folding carefully so that they are just incorporated throughout and the entire dough isn’t purple. Cover the bowl with plastic wrap and refrigerate at least 2 hours or up to 24 hours.
- Preheat the oven to 350ºF. Line a baking sheet with a Silpat or parchment paper. Use a medium cookie scoop to drop dough onto the prepared pan about 2 inches apart. Bake 11-12 minutes or until the tops of the cookies no longer look wet and the edges are just beginning to brown. Allow to cool on the pan for about 5 minutes before removing to a cooling rack to cool completely.
- Once the cookies are cooled, prepare the glaze by whisking 1 cup powdered sugar, 2 teaspoons bourbon, and 2 teaspoons water in a small bowl until smooth. If the glaze is too thick, add a bit more water. If it is too wet add a bit more powdered sugar. Drizzle glaze over cooled cookies and allow to set before eating or placing in an airtight container to store.
