Method

In small saucepan, heat orange liqueur or juice with cherries on low until mixture just bubbles around edges. Remove from heat, cover and let steep for 1 hour, or up to overnight to absorb as much of the liquid as possible into the cherries. Drain cherries, reserving liquid. Chop cherries coarsely and set aside. In medium bowl, whisk together flour, baking soda, salt and spices; set aside. In a large bowl, beat butter and sugar; add eggs and beat until light and fluffy. Stir in sour cream, cherries and their liquid, and the flour mixture until well combined. Form dough into a ball, flatten; wrap in plastic wrap, and refrigerate 2 hours or up to 3 days. When ready to bake, preheat oven to 375 degrees. Line cookie sheets with parchment paper. Divide dough into 4 parts. Refrigerate unused dough, and work with 1 part at a time. On lightly floured surface, roll dough, one part at a time, into a 12x14" rectangle. With sharp floured knife, cut dough on diagonal to make diamond shapes, or cut into bars. If desired, use favorite cookie cutters for special shapes. Using spatula, place 1 1/2 inches apart, on prepared baking sheets. Bake 8-10 minutes, or until golden brown. Remove to wire racks and cool completely.

Notes: For chai latte lovers, this cookie goes well with a cup of tea (plain or spiced) and equally well with coffee. Great flavors and texture.

Number of Servings: about 6 dozen

Submitted by: Castranova ( See all of Castranova Recipes )

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