Needle and thread not required to make this old-fashioned-tasting cookie. The cherry filling compliments the soft, cinnamony exterior.
Ingredients: 1/2 cup butter, softened, 1/2 cup packed brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon ground cardamom OR 1 teaspoon ground cinnamon, 1 egg, 1/3 cup honey, 1 teaspoon vanilla, 1 cup all-purpose flour, 1 cup whole wheat flour (or use 2 cups all-purpose flour). Cherry Filling: 1 cup dried cherries, 1/2 cup cherry-blend drink or apple juice, 1 tablespoon lemon juice, 2 tablespoons granulated sugar. Icing: 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, 2-4 teaspoons milk.
Instructions: In a medium mixing bowl beat butter for 30 seconds. Beat in brown sugar, soda, and cinnamon (cardamom). Beat in egg, honey, and vanilla. Add in all-purpose flour, then whole wheat flour. Combine well. Divide dough in half; cover and refrigerate about 2 hours or until easy to handle.
Prepare Cherry Filling: In a small heavy saucepan combine cherries, apple juice, and lemon juice. Bring just to boiling; reduce heat. Simmer, uncovered, 10 minutes or until cherries are tender and most of the liquid is absorbed, stirring occasionally. Remove from heat; stir in granulated sugar. Cool slightly. Transfer mixture to a food processor bowl and process until a paste forms. Cool completely.
Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough at a time into a 13x11-inch rectangle. Using a fluted pastry wheel (or sharp knife dipped in flour), trim to a 12 1/2x10-inch rectangle. Cut into twenty 2 1/2-inch squares. Place half of the squares 1 inch apart on an ungreased baking sheet. Spread 1 teaspoon of the Cherry Filling over center of each square.
Using a 1-inch cutter, cut out and remove a shape from center of each of the remaining squares. Place a square with a cutout on top of each filled square; press edges to seal. Repeat with remaining dough.
Bake in preheated 375 degree oven 6-8 minutes or until edges are lightly browned. Transfer to wire racks to cool completely.
Make Icing: Combine sifted powdered sugar, vanilla, and enough milk to make of piping consistency. Using a decorator bag pipe lines around edges of each cookie to resemble quilt stitches. (Or fill resealable plastic bag with icing, clip a corner, and pipe design).
Makes 2 dozen edible quilt blocks.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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