Cherry Jam Chocolate Chip Cookies Food

CHERRY CHOCOLATE CHIP COOKIES

Steps:

• Add room temperature butter, brown sugar and granulated sugar to a large mixing bowl. Mix with a hand mixer or the paddle attachment of a stand mixer. Mix until smooth and fluffy.
• Pour room temperature egg and vanilla extract into the bowl and mix again. Mix until a smooth mixture remains. Add flour, salt, baking soda, and baking powder to the mixing bowl and mix once more.
• You should be left with a smooth, thick dough. Add chopped cherries and chocolate chunks to the bowl and mix in with a spatula. Pop the bowl into the fridge to chill for 20 minutes.
• Preheat oven to 350F and line a baking sheet with parchment paper. Scoop out 2 tbsp of dough for each cookie and roll into a ball. Place on the baking sheet with space between each cookie.
• Bake at 350F for 20-22 minutes. Remove from the oven and cook on a cooling rack and enjoy!

CHERRY-CHOCOLATE CRACKLES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts and the food coloring. Reduce the mixer speed to low and beat in the flour mixture until combined. Fold in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/2 cup granulated sugar in a medium bowl and sift the confectioners? sugar into a separate bowl. Roll heaping tablespoonfuls of dough into balls, then roll each ball in the granulated sugar and then the confectioners' sugar; shake off any excess. Arrange 2 inches apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are cracked and dry on top, about 15 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.

CHERRY JAM CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325.
• Cream together butter, and sugars.
• Add the egg, vanilla, and cherry fruit spread and mix until well combined.
• In another bowl combine flour, baking soda, and salt.
• Slowly add the flour mixture to the butter mixture.
• Add the chip until well integrated.
• Drop onto a cookie sheep lined with parchment or if you don't have parchment, foil works. Bake between 8 - 15 minutes depending on the size of the cookies. The bottoms will be golden and the tops look underdone but they are done.

CHERRY CHOCOLATE CHIP COOKIES

Steps:

• In small bowl, soak cherries in hot water for at least 10 minutes.
• Do not discard water!
• In mixing bowl, cream shortening, butter and sugars until fluffy.
• Beat in eggs, orange peel and vanilla.
• Combine oats, flour soda, cinnamon and salt and gradually add to creamed mixture beating til combined.
• Stir in cherries and chips with water you soaked the cherries inches.
• Drop by rounded tablespoon fulls 2" apart onto ungreased cookie sheets.
• Bake at 350°F for 12-14 minutes or til edges are lightly browned.
• Cool 1 minute before removing from cookie sheets to wire rack.

CHOCOLATE CHIP CHERRY OATMEAL COOKIES

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

BC CHERRY JAM

Steps:

• Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CHOCOLATE CHERRY JAM

Steps:

• Pit the cherries if necessary, then chop them up. Crush the remains thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they all were part of the original fresh berry. Measure 6 cups of crushed fruit into 6- or 8-quart heavy saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
• Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into fruit in saucepan. Add butter. Bring quickly to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam and ladle into pint or half-pint jars, leaving 1/4 inch headspace and process 10 minutes in boiling water canner.

EASY CHERRY JAM

Steps:

• Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
• After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
• Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.

CHERRY CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, soak cherries in hot water for at least 10 minutes., Meanwhile, in a large bowl, cream the shortening, butter and sugars until light and fluffy. Beat in the eggs, orange zest and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and cherries with liquid., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks.