Ingredients
Scale
Cookie Dough
- 62 g All-purpose flour
- 24 g Castor sugar
- 46 g Salted butter
- A pinch of Salt
- 10 g Egg
- 3 g Natural cocoa powder
- ½ tsp Vanilla essence
- 30 g Cherry filling
Garnishes
- Chocolate Shards
- Nappage
Instructions
- Line a baking tray with a silicon mat or butter paper. Preheat the oven to 180°C or 350°F.
- With a spatula, cream butter, and sugar until it’s pale and fluffy. Add in milk and vanilla essence and mix again.
- Now sift in the dry ingredients, i.e., all-purpose flour, natural cocoa powder, and salt. Mix them to get a smooth dough.
- Freeze the dough for at least one hour before shaping and baking. Chilling is important in this recipe as the dough is quite sticky to give it a shape.
- After chilling the dough, divide the dough into eight parts weighing 20 grams each.
- Place them on the lined baking tray and press in the center of the cookie dough balls with your fingertips to give it a thumbprint impression.
- Fill the thumbprint cavities with cherry filling.
- Bake the cookies at 180°C or 350°F (OTG mode: upper rod + lower rod + fan) for 10 – 12 minutes. After baking the cookies, let them cool down completely.
- Brush cold glaze or nappage on the side of the cookies and stick chocolate shavings. Brush nappage; without it, the chocolate shavings won’t stick to the cookies.
Our Cherry Cookies are now ready!
- Prep Time: 15 to 20 minutes
- Cook Time: 10 to 12 minutes