This recipe takes a classic molasses ginger cookie and adds a slow roasted fruit.
Before you dismiss these as too much work, with pitting cherries and all, go ahead and give them a try! You will discover a spicy treat that is simply scrumptious. These cookies that are studded with sweet roasted cherries make them perfect for your holiday table. They also are more perfect for summertime but I could not wait to that long to share them. Whenever you make ginger cookies this Christmastime then you should try this new a spin on a classic recipe. With all the holiday goodies around it is nice to know you can serve your family a healthy treat!
Roasted Cherry Molasses Cookies
3 cups of fresh cherries
1 1/2 cups of unsalted butter
1 1/2 cups raw cane sugar
1/2 cup molasses
2 cups white wheat flour
2 cups unbleached flour
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon salt
2 teaspoons baking soda
Turbando sugar for rolling
1. Preheat oven to 300. Line a baking sheet with parchment paper.
2. Halve and pit cherries. Place them on the baking sheet and roast for 1 1/2 to 2 hours. You want them to be dry but still soft. Remove from oven and set aside. Increase oven temperature to 375.
3. In a medium bowl whisk the flours, cinnamon, ginger, cloves, baking soda, and salt together.
4. In the bowl of a stand mixer fitted with a paddle attachment or a big bowl. Cream the butter and sugar together. Add the molasses and eggs and beat together for 2 to 3 minutes until creamy.
5. Reduce the speed to low and add the flour mixture slowly. Add the roasted cherries and stil until combined.
6. At this point if you want a thick softer cookie refrigerate dough for 1 to 2 hours.
7. When ready. Roll the cookie dough into 1 inch balls and then roll in the turbando sugar. Place on cookie sheet about 2 imches apart. Bake for 8 to 10 minutes. Don’t overbake if you want a softer cookie!
8. Let cool complety on a wire rack. These cookies keep covered at room temperature for several days and also freeze well.
Recipe source: Inspired by Brown Eggs and Jam Jars