Sweet little cookies for your Christmas cookie plate.
Cream butter and sugar until fluffy.
Add egg yolks, vanilla, orange peel, lemon peel, and lemon juice, and mix until combined. Use rubber spatula to scrape bowl, then mix again.
Add sifted flour and mix until combined. Place dough in a ziploc bag and refrigerate for at least one hour, or until firm.
When ready to make the cookies, preheat oven to 300 degrees. Cut candied cherries in half.
Roll dough into small balls and set on a cookie sheet lined with parchment paper or a baking mat. Gently press the cherry halves, cut side down, into each ball.
Bake for 20 minutes, removing from oven before they start to brown. Cool on a wire rack.
*Adapted from a Helen Corbitt recipe.
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These are my kind of cookie! They have that sugar cookie feel but with way more flavor. I made one batch yesterday and will be making another tomorrow. These are sure to be a huge hit.
Ree I made these with my 5 year old today and they are fabulous! They are light and fluffy and moist at the same time. The little zap of citrus zest adds such a fresh flavor.
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connieq on 11.30.2010
I like how easy they look to make, and yet so colorful! They would make a nice addition to a cookie swap platter!
ExpatCucina on 11.30.2010
These are pretty common in Italy. We use almonds in the dough. Yours sound fantastic too
fatuglyrhino on 11.29.2010
These look tasty! Also, I’ve never seen anything like them at the cookie swaps, so I better whip some up so I can keep all those other cookie swappers guessing!