Cherry Florentines Cookies




Cherry Florentines Cookies

Cherry Florentines are one version of these light, great-tasting, gourmet Italian cookies. The chocolate coating adds a special touch to these cookies.

Suprise someone and make these for a gift or take them to a Christmas party, family get-together or other special occasion. Then choose a way to package them.

They are not that hard to make, which makes these deluxe treats even more appealing.

I sure love the cherry and chocolate combination. My favorite desserts are and always will be cookies. They are light, don't make you overly thirsty and pack a lot of flavor.

Enjoy making them!


Cherry Florentines Recipe


Ingredients

  • 1 Cup All-Purpose Flour
  • 1/2 Cup Sugar

  • 1/4 Cup Corn Syrup
  • 1/8 Teaspoon Salt
  • 1/2 Cup Butter, in pieces
  • 1 1/2 Cups Chopped Candied Cherries (Red and Green)
  • 5 oz Semisweet Chocolate, Chopped
  • Cooking Spray

Supplies

  • 3 Cookie Sheets
  • Medium Saucepan
  • Double Boiler
  • Cooling Racks
  • Fork or Toothpicks
  • Medium Bowl
  • Pastry Brush or Spatula

Directions

  1. Preheat oven to 350 degrees
  2. Spray 3 cookie sheets and set aside.
  3. Sift flour and salt in medium bowl.
  4. Using low heat, melt the butter, corn syrup and sugar in saucepan. Stir constantly until completely melted into liquid form.
  5. Set aside to cool.
  6. Mix in flour, sugar and cherries until blended well.
  7. Spoon onto cookie sheet. Allow space between each dropping.
  8. You will bake one sheet at a time so only place 8 per sheet.
  9. Bake each sheet between 8 - 10 minutes, until edges show signs of being baked and tops are sligthly browned.
  10. Set aside to cool a bit before transferring to cooling racks.
  11. Melt chocolate in double boiler on low temperature. (Do not use high temperature or the chocolate will burn. Do not allow the water to touch the top pot.)
  12. Paint the chocolate onto one side of the cookies with spatula or pastry brush. You can create texture on the cookies with other objects like a fork or toothpick.
  13. Let cool for about 20-30 minutes, chocolate side up.


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