• 1 cup dried dark sweet cherries, chopped (no additional sugar added)
• 1/2 cup kirsch  – a clear, colorless brandy (I used Fidelitas Black Forest Kirschwasser)
• 1/3 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 large egg yolks
• 1/2 cup creme fraiche
• 2-1/2 cups AP flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• Swedish pearl sugar  (I used “Lars Own Swedish Pearl Sugar – they also make a Belgian pearl sugar delicious with waffles – hope to make!) I sprinkled the sugar on top of the balls and did not roll them in it

Bring cherries and Kirsch to a boil over medium-high heat in a small saucepan. Reduce heat to low, cook, stirring occasionally, until most of the liquid has evaporated, 6 to 10 minutes. Remove from heat and allow to cool.

Use your stand mixer fitted with the paddle attachment and beat the butter and sugar for about 2 minutes. Add egg and egg yolks, one at a time, beating until combined after each addition. Add creme fraiche until just combined.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Gently stir in cooled cherry mixture (dough will be sticky and the dough’s color will turn). The dough was rather thick and hard to blend. Cover and refrigerate for 30 minutes before baking.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Scoop the dough in a 1-1/2 tbsp. spring-loaded scoop and roll into balls. The dough is a little sticky but manageable. Roll the top half of each cookie lightly in the pearl sugar and place 2-inches apart on the prepared pan. The sugar has a crunch and I preferred to just sprinkle the sugar on top rather than roll it. Flatten slightly with the palm of your hand.

Bake until cookies are set but not browned, 10-12 minutes. Let cool on pans for 5 minutes. Finish cooling on wire rackcs. Store in an airtight container for up to 3 days.

Kirsch is a fruit brandy from Germany with a clean cherry fragrance and bitter almond taste. It is consumed in cocktails and is also used in cooking as a flavouring. Traditionally, it is served cold as an apertif and it’s an important ingredient in fondue.

Recipe by cookingwithauntjuju.com