Cherry-Chocolate Crackles
ACTIVE: 45 min l TOTAL: 2 hr (plus cooling) l MAKES: about 301¾ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 stick unsalted butter,
at room temperature
1 cup granulated sugar
¼ cup packed light brown sugar
1 large egg
⅓ cup cherry jam or preserves½ teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 teaspoon red liquid food coloring
½ cup finely chopped semisweet
chocolate (about 3 ounces)
⅓ cup dried cherries,
roughly chopped
½ cup confectioners’ sugar- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter,
½ 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. Stir in the chocolate
and dried cherries with a wooden spoon. Cover the dough and refrigerate until
firm, at least 1 hour or overnight.
2.Position racks in the upper and lower thirds of the oven; preheat to 375 ̊.
Line 2 baking sheets with parchment paper. Put the remaining ½ cup granulated
sugar and the confectioners’ sugar in separate small bowls. Roll heaping
tablespoonfuls of dough into balls. Roll each ball first in the granulated sugar,
then in the confectioners’ sugar; shake off any excess. Arrange 2 inches apart
on the baking sheets. - 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 the
cookies to racks to cool completely.
Peanut Butter Crackles
ACTIVE: 30 min l TOTAL: 50 min (plus cooling) l MAKES: about 36
1⅓ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter,
at room temperature
1 cup packed light brown
sugar
¾ cup creamy peanut butter
1 large egg
1 teaspoon pure vanilla
extract
⅓ cup mini chocolate chips
⅓ cup granulated sugar
½ cup confectioners’ sugar,
plus more for dusting1.Position racks in the upper and lower thirds of the oven; preheat
to 350 ̊. Whisk the flour, baking soda, baking powder and salt in
a medium bowl. Beat the butter, brown sugar and peanut butter
in a large bowl with a mixer on medium speed until creamy, about
1 minute. Increase the speed to medium high and beat until fluffy,
about 2 more minutes. Add the egg and vanilla and beat until combined.
Reduce the mixer speed to low; add the flour mixture and beat until
combined. Add the chocolate chips and beat until combined.
- Put the granulated sugar and confectioners’ sugar in separate small
bowls. Roll tablespoonfuls of dough into balls. Roll each ball first in the
granulated sugar, then generously in the confectioners’ sugar. Arrange
2 inches apart on 2 unlined baking sheets.
3.Bake, switching the pans halfway through, until the cookies are cracked
and just firm around the edges, 15 to 18 minutes. Let cool 3 minutes on
the pans, then transfer the cookies to racks to cool completely. Dust the
cookies with more confectioners’ sugar, if desired.
118 FOOD NETWORK MAGAZINE ●DECEMBER 2020
CHERRY-CHOCOLATE: LEVI BROWN. PEANUT BUTTER: RYAN DAUSCH.