Angel’s Lips Cookies with Candied Cherries, delicious buttery cookies, pastries with candied cherries that are easy to make at home and as good as those from a bakery. A recipe so good you won’t find a better one to make these cookies, with perfect results on the first try, even for beginners. Butter cookies with candied cherries are a great gift idea for the holidays; not only are they delicious, but they also keep well when stored in a bag or tin box. The dough they are made with, my personal choice, is sablé dough made with powdered sugar, which makes all the cookies crumbly and fine, very pleasant. You can also enrich them with nuts, almond flour, or hazelnuts to make them truly a burst of goodness, but they are also delicious on their own with just wheat flour, true butter cookies, where the butter is the star, along with the spices and aromas chosen each time to scent the dough, whether it’s a whipped dough, perfect like the one I used for the cookie press cookies, or the sablé. If you click on the highlighted words, you’ll be taken to the respective recipes.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Angel’s Lips Cookies with Candied Cherries
- 1 1/4 cups all-purpose flour
- 7 tbsps butter
- 1/3 cup powdered sugar
- 1 egg yolk
- as needed vanilla flavor
- 6 candied cherries
Tools to Prepare Angel’s Lips Cookies
- Mixer
- Baking Tray
- Parchment Paper
- 1 Bowl
- 1 Spoon
Preparation of ANGEL’S LIPS COOKIES WITH CANDIED CHERRIES
Use the mixer to blend the cold butter from the fridge, cut into pieces, with powdered sugar and flour until you get a sandy texture. If you don’t have a mixer, you can also work by hand, starting by mixing the butter at room temperature with powdered sugar with a spoon, then incorporating the flour by hand. Finally, add the egg yolk.
When you reach a sandy texture, add the yolk and mix until you obtain a homogeneous dough. If preparing larger quantities, like double the dough, you can use a whole egg or 2 yolks.
You can flavor the sablé dough to your taste with vanilla, orange or lemon zest, cinnamon, or ginger. Just add the flavoring with the flour and mix it into the dough.
Let the dough rest in the fridge for one hour, wrapped in plastic wrap. After at least an hour, prepare our angel’s lips cookies, the best butter cookies garnished with candied cherries, but if you prefer, you can use a hazelnut or an almond, especially if you used one of these flours to prepare them, mixed with regular flour. In that case, replace, for example, 50 g of hazelnut flour with 50 g of all-purpose flour.
To prepare the candied cherry cookies, take a piece of dough, about 1 oz, and form a ball between your palms. Place each ball on a parchment-lined baking tray, spaced apart. Then, with your finger, make a small indentation in the center of each ball and place half a candied cherry inside.
Bake in a preheated static oven at 350°F for about 15 minutes, adjusting according to your home oven. They should remain light in color, so if they start to brown, remove them immediately or lower the temperature if there’s still some time left. Remove them from the oven while they are still soft; they will harden as they cool. Let them cool on the tray. Once cooled, you can store and enjoy your cookies. Keep them in a tin box, well sealed. An excellent gift idea for the holidays. Great to serve at a dessert buffet.
With the same base, you can also prepare other cookies, including thumbprint cookies like these with mixed fillings, perfect for Christmas in star shapes, filled star cookies.
