A simple butter cookie mixed with the flavors of Cherries Jubilee.
Source: I proudly created this one myself.
Yield: about 3-4 dozen
Several years ago, we went on a cruise. They had Cherries Jubilee on the menu one night, and I think it was really our first encounter with this well-known dessert. My husband fell instantly in love with it, which is a rare thing for him. I’ve thought about making it at home a few times, but I’m a little intimidated by the whole en flambé thing. I recently decided I could make a Cherries Jubilee cookie, and feel better about the whole situation.
Cherries Jubilee itself is not that complicated. It’s just cherries, cooked in a simple syrup and poured over vanilla ice cream. It’s totally my husband’s kind of dessert. (It doesn’t have nearly enough chocolate in it for my taste!) I set about recreating the Cherries Jubilee flavor, without the alcohol or fire.
I started by dumping the entire 6 oz. bag of dried tart cherries into a saucepan. I then added the sugar, lemon zest and juice, and let it cook for just a few minutes, until all the sugar dissolved and the cherries got all plump and caramalized. Then I removed the pan from the heat, and stirred in some rum extract. I used 1 tsp., because I don’t love the flavor of rum, but when all was said and done, it was really difficult to taste the rum. I recommend using 2 tsp., after it’s removed from the heat, so the flavor doesn’t cook out.
While the cherries are cooling, make your dough. Mix the butter and sugar together for about 5 minutes, until light and fluffy. Add the egg and vanilla, and mix well. Stir in the dry ingredients until just incorporated. Lastly, use a wooden spoon to gently fold in the cherries mixture.
I was really worried that this would be too much cherries for the dough I had made, but after testing a few, I ended up dumping all the cherries in. It was much better that way. This butter cookie has a very light flavor, so the cherries are really the star of this show. Roll the dough into balls, and roll in sugar to coat. Place on baking sheet and bake at 350 degrees for 12-15 minutes. I made my cookies quite small, so 12 minutes was enough to give them a golden brown edge.
I asked my husband how this recipe compares to his previously stated favorite, the Butter and Jam Thumbprints, and he said it was too close to call. Then he ate 2 more cookies before leaving the house. I think I scored some brownie points (or cookie points) today!
- 1 – 6 oz. bag of dried tart cherries
- 1 lemon
- ½ cup + ⅔ cup sugar + more for dusting
- 2 tsp. rum extract
- ¾ cup butter
- 1 egg
- 1 tsp. vanilla
- ½ tsp. salt
- ½ tsp. baking powder
- 2 cups flour
- Place cherries and ½ cup sugar in a saucepan. Add a little lemon zest, and the juice of one lemon. Cook on medium high heat for a few minutes, until sugar is dissolved and cherries are plump.
- Remove cherries from heat, add rum extract, and allow to cool for a few minutes.
- Using a stand mixer, whip butter and ⅔ cup sugar for about 5 minutes, until light and fluffy.
- Add egg and vanilla and mix well.
- Add dry ingredients and mix just until incorporated.
- Gently fold in the cherries mixture.
- Roll dough into small balls, and roll in sugar to coat. Place on baking sheet and bake at 350 for 12-15 minutes.
- Remove from baking sheet and allow to cool.