Cherries Jubilee cookie recipe; This cherry cookie recipe uses tart cherries and rum extract to give the flavor of cherries jubilee.
What’s your feeling about life changes? Love ’em or hate ’em?
I always get excited to make big sweeping changes… right up until the moment I actually begin the changes, and then I’m no longer in love with the idea.
My first weak baby bird steps toward a much needed life change lately have left me feeling… well, it’s hard to describe. Awful, I guess. Uncomfortable might be a better word. Maybe a little embarrassed. At any rate, I don’t feel much like myself.
I needed a comforting activity to settle my mind, and baking today did the trick. I chose an old favorite of Robb’s, and went to work. Watching the butter and sugar turn all white and fluffy brings a sense of normalcy and calm to my life.
Is that weird?
Robb loves Cherries Jubilee. He always wants me to make it, but that whole en flambe thing makes me squeamish. Since I wasn’t going to be earning any amazing-wife points, I figured I would go for pretty-good-wife and turn his Cherries Jubilee into cookies.
I splurged on a bag of dried tart cherries. I wanted to splurge on a bag of bittersweet chocolate chips, but sometimes we pretty-good-wives have to make sacrifices. I assume that someday, when Robb wants to be a pretty-good-husband, he’ll make me some chocolate cookies with dark chocolate chips.
What?! No, honey, I’m not hinting at anything!
Since a girl can’t be making cookies every day, I guess I’ll have to start searching for new ways to bring peace and normalcy into my hopefully massively changing life.
Bittersweet chocolate, you and I will have to get reacquainted some other day.
|Cherry Cookies & Dip||Cake w/Cherry Topping||Butter Cookies|
- 5 oz. dried tart cherries
- 1 lemon
- 1 tsp. rum extract
- ½ cup sugar + ⅔ cup sugar
- ¾ cup butter
- 1 egg
- 1 tsp. vanilla
- ½ tsp. baking soda
- ½ tsp. baking powder
- 2 cups flour
- In a small sauce pan, heat cherries with the juice from one lemon, and ½ cup sugar. Cook until cherries are a bit plump and the sugar is dissolved, about 2-3 minutes once it starts to simmer.
- Remove from heat, and add rum extract. Set aside.
- Cream butter and sugar until light and fluffy, about 3-4 minutes. Add egg and vanilla and mix well.
- Add baking soda, baking powder, and flour, and mix until combined.
- Empty contents of saucepan into the dough, and fold cherries in.
- Drop spoonfuls onto a baking sheet and bake for 8-10 minutes at 350 degrees. (*optional step: roll dough into balls and roll in sugar before baking.)