Cherry Cookies Baked Until the Edges Set

Cherry Cookies Baked Until the Edges Set keeps the shopping list focused on unsalted butter, oz cream cheese softened, and sugar. It serves 48 Cookies.

Count on 20 minutes of prep, 10 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup unsalted butter
• 3 oz cream cheese softened
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 2 ½ cups all-purpose flour
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ cups finely chopped pecans
• 36 marachino cherries halved

How the cooking goes

Make the cookie dough

1. Warm the oven to 350° F conventional or 325°F convection. Line two sheet pans with baking paper. Place chopped pecans in a bowl.
2. Beat together flour, baking soda, and salt. Keep it to one side.
3. Cream butter and cream cheese together in a large mixing bowl. Gradually add sugar, beating until light and fluffy. Add the egg and beat well. Stir in the almond extract.
4. Put the flour mixture to the creamed mixture gradually, in 3 additions, mixing well after each. Form into a rough, cohesive dough.

Portion & bake

1. Shape dough into balls about 1 ½ inches in diameter. Roll in a bowl of chopped pecans, pressing to make sure pecans adhere. Place 2 inches apart on parchment-lined cookie sheets. Gently press a cherry half in the center of each cookie while slightly flattening the top.
2. Bake for 7-10 minutes. You don’t want to overbake them, so make sure to watch as you get closer to 7 minutes. They are done when the edges just begin to brown. Remove to wire racks to cool.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Almond Crescent Cookies Baked Until the Edges Set and Raspberry Ribbon Cookies Baked Until the Edges Set.