Cherry Cookies

Preparation info

  • Yield:

    24

    cookies, 1¼ inch in diameter
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

    Method

    1. Roll out the short dough to ⅛ inch (3 mm) thick, using flour to keep it from sticking. Cut out 1 cookie for each serving of cake, using a 1¼-inch (3.1-cm) fluted round cookie cutter. Place the cookies on a sheet pan lined with baking paper or a Silpat.
    2. Bake at 375°F(190°C) until golden brown, approximately 10 minutes. Let the cookies cool completely.
    3. Roll the marzipan into a ¼-inch (6-mm) rope. Slice the rope into pea-sized pieces, making 2 for each cookie. Roll the pieces into round balls and set aside.
    4. Place the piping chocolate in a piping bag and cut a small opening. Pipe 2 cherry stems on each cookie. Pipe the lines so that the stems are attached at the top, curve toward the outside, and are separate at the bottom (Figure 11-18). Place 1 reserved marzipan cherry at the end of each stem before the chocolate sets up. If you are making a large number of these decorations, pipe all of the stems, then go back and add a tiny drop of chocolate at the bottom to attach the cherries. Store the cookies covered in a dry place until needed.