Some time ago I already baked with Amarena cherries – delicious but really “heavy” Hi-Hat Cupcakes with Amarena Cherry Filling. Not really heavy in terms of “you can’t lift them” but you know, very sweet and loads of calories. Something to enjoy… and to go an extra mile afterward :P This time I used those little sweet and sticky cherries to make cookies. Really good cookies to be precise…

So today for Cookie Friday I’ve got some Amarena cherry cookies with white chocolate for you. Extremely delicious combination! Well… to be honest, with cherries and white chocolate it is actually not that hard to make me happy. I love the combination – in cookies, cakes and much more…
Most of you probably ate their first Amarena cherry, because it was in a cocktail or decoration on some ice cream. I think it is not that common to use those sticky little fellas in bakes, even though they can be used very easily like dried fruits. They are just a tiny bit sweeter :P You might want to reduce sugar in your bakes when using these cherries. Just an idea ;) I used a whole glass of them, so feel free to reduce the amount if you like it less sweet. You can also use dried cherries instead and let them soak for couple hours in water, vodka or for example amaretto. Or use fresh cherries for these cookies – should all work well. Just giving you options ;)

I like the cookies the way they are. The decoration with the pink makes them perfect for unicorn fans and princesses. You can guess to which category I belong :P
Have a nice Cookie Friday and a marvelous weekend! Enjoy the (hopefully) good weather! Cheers!
INGREDIENTS / ZUTATEN
For the cookies:
3 1/2 cups (450g) all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. lemon zest
1 glass (8 oz.) Amarena cherries (3.5 oz. drained)
1/2 cup (120g) butter, at room temperature
1 cup (200g) sugar
2 medium eggs
1 tsp. vanilla extract
2 tsp. amaretto
1 tsp. lemon juice
1/3 cup (80ml) milk
3.5 oz. (100g) white chocolate, chopped
For the glaze:
1 1/2 cups (200g) confectioners’ sugar
3 tbsp. lemon juice
1-3 tbsp. heavy cream
some food color (pink)
Für die Cookies:
450g Mehl (Type 405)
4 TL Backpulver
1/2 TL Salz
1 TL Zitronenschalenabrieb
1 Glas Amarenakirschen (230g/100g abgetropft)
120g weiche Butter
200g Zucker
2 Eier (M)
1 TL Vanille Extrakt
2 TL Amaretto
1 TL Zitronensaft
80ml Milch
100g weiße Schokolade, gehackt
Für die Glasur:
200g Puderzucker
3 EL Zitronensaft
1-3 EL Sahne
etwas Lebensmittelfarbe (pink)


DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Add the vanilla extract, amaretto, lemon juice, and about 4 tablespoons of the Amarena cherry syrup you saved and mix in. Add the flour mixture in two portions alternating with the milk to the bowl and mix until just combined. Add the diced cherries and chopped white chocolate and fold in. Use a cookie scoop or tablespoon to place dough portions on the baking sheet – keep enough space in between. Bake for 10-12 minutes until the cookies are firm. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough.
3. For the glaze mix the confectioners’ sugar with the lemon juice. Gradually add the heavy cream until the consistency of the glaze is not too thick but also not too runny. Divide the glaze into two equal portions and color one with a bit of food color. Decorate the cookies with the white and pink glaze and let dry.
2. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt, Amaretto, Zitronensaft und etwa 4 EL des aufgefangenen Amarena Sirup dazugeben und unterrühren. Die Mehlmischung in zwei Portionen, abwechselnd mit der Milch zur Schüssel dazugeben und jeweils nur kurz unterrühren. Die gewürfelten Amarenakirschen und die gehackte weiße Schokolade zugeben und unterheben. Mit einem Eisportionierer oder Esslöffel kleine Teigportionen mit genügend Abstand zueinander auf das Blech setzen und dann für 10-12 Minuten backen. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen. Mit dem Rest des Teiges ebenso verfahren, bis alles aufgebraucht ist.
3. Für die Glasur den Puderzucker mit dem Zitronensaft verrühren, die Sahne nach und nach zugeben, bis die Konsistenz passt und nicht zu flüssig ist. Die Glasur in zwei Portionen aufteilen und eine Portion mit etwas Lebensmittelfarbe einfärben. Die Cookies mit den beiden Glasuren verzieren und antrocknen lassen.

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Here is a version of the recipe you can print easily.
Print
Amarena Cherry Cookies
- Prep Time: 25
- Cook Time: 12
- Total Time: 45
- Yield: 24 1x
Description
Delicious cookies with white chocolate and Amarena cherries – perfect little snack for your next summer party.
Ingredients
For the cookies
- 3 1/2 cups (450g) all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. lemon zest
- 1 glass (8 oz.) Amarena cherries (3.5 oz. drained)
- 1/2 cup (120g) butter, at room temperature
- 1 cup (200g) sugar
- 2 medium eggs
- 1 tsp. vanilla extract
- 2 tsp. amaretto
- 1 tsp. lemon juice
- 1/3 cup (80ml) milk
- 3.5 oz. (100g) white chocolate, chopped
For the glaze
- 1 1/2 cups (200g) confectioners’ sugar
- 3 tbsp. lemon juice
- 1–3 tbsp. heavy cream
- some food color (pink)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Mix the flour with baking powder, salt, and lemon zest and set aside. Drain the Amarena cherries but keep the liquid for later. Dice the drained cherries.
- Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Add the vanilla extract, amaretto, lemon juice, and about 4 tablespoons of the amarena cherry syrup you saved and mix in. Add the flour mixture in two portions alternating with the milk to the bowl and mix until just combined. Add the diced cherries and chopped white chocolate and fold in. Use a cookie scoop or tablespoon to place dough portions on the baking sheet – keep enough space in between. Bake for 10-12 minutes until the cookies are firm. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough.
- For the glaze mix the confectioners’ sugar with the lemon juice. Gradually add the heavy cream until the consistency of the glaze is not too thick but also not too runny. Divide the glaze in two equal portions and color one with a bit of food color. Decorate the cookies with the white and pink glaze and let dry.
Notes
- Enjoy baking!
Hi if i want to use fresh cherries, what should i use in the place of the Amarena cherry syrup?