It has been the summer of the cherry. Well, at least it’s been that way here in Magnolialand. The inspiration sparked as soon as this year’s crop arrived at the store. They were simply spectacular; so sweet and juicy. I made several batches of cherries in syrup. Cakes, cocktails, and much more were baked, cooked, and created with them. I couldn’t let one drop of the syrup go to waste. I used the remaining I had in the fridge to make Cherry Viennese Sandwich Cookies.
Using summer’s bounty can be rewarding. It can also be a challenge especially when it comes to cookies. Zucchini is notorious for being plentiful however you don’t see cookies made with them often. The same goes with tomatoes, green beans, corn, and peppers. Thank goodness for summer fruit. It’s so much easier to spark cookie creativity with fruit’s flavors and sweetness. And so this month’s Creative Cookie Exchange theme, “creative uses for summer’s bounty” challenged the group to utilize the season’s harvest.
There was another CCE challenge too. Some of us received a set of Executive Kitchen Chef baking mats in exchange for an unbiased review. I’ve used Silpat brand mats for years. I was curious to see how the mats compared. The Executive Kitchen Chef mats only come in a set of three; large, medium, and small. I like the smaller sizes however would prefer an option to get multiples of the same size. How did they perform? The cookies baked on EKC mats did not brown on the bottom as they did with Silpat. The cookie texture was the same with both mats. The EKC mats would be good for certain cookies that have a tendency to over-brown on the bottom. Unfortunately the EKC mats are currently unavailable or else I would give a link to purchase them on Amazon.
How are the Cherry Viennese Sandwich Cookies? They are rich and buttery with a light cherry flavor. The pink filling contrasts beautifully with the chocolate glaze. The cookies are slice and bake. Each part of the process is easy. It just takes some time between each step for chilling and cooling.
How do you utilize summer’s bounty? I’ve done more preserving this year than ever before. I still haven’t tackled canning. The fridge and freezer are it for me so far. Well, and baking too. Scroll down to find more cookie recipes by Creative Cookie Exchange members. Enjoy the last of summer while it is here and have fun baking with your harvest.
- 1½ cups unsalted butter, at room temperature
- ¾ cup sifted confectioners sugar
- 2 tablespoons cherry syrup
- 3 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 2 cups sifted confectioners sugar
- Pinch of salt
- 2 to 4 tablespoons cherry syrup
- 4 ounces semi-sweet chocolate (not chocolate chips)
- 1 tablespoon butter
- 1 tablespoon heavy whipping cream
- Cream butter and sugar until light and fluffy. Add cherry syrup and beat to combine.
- Whisk together flour and salt. Add to butter mixture and beat until just combined (may be crumbly).
- Divide dough in half. Shape halves into logs, 2-inches wide and about 6 inches long. Wrap logs in parchment paper and chill for at least 2 hours or overnight.
- Preheat oven to 300 degrees F. Line baking sheets with parchment paper or non-stick liner.
- Slice dough into ¼-inch rounds. Place slices on baking sheets 2-inches apart.
- Bake for 14 to 16 minutes, until lightly browned on the edges, and rotating baking sheets half way through baking.
- Cool cookies on baking sheet for 1 minute then transfer to a wire rack and cool completely.
- Cream together butter, sugar, and salt. Add cherry syrup in small increments (about 1 teaspoon at a time) until desired consistency is reached. It should have a thicker consistency than frosting.
- Spread about 1½ teaspoons filling on the bottom side of half of the cookies. Place remaining cookies on top of filling. Note the filling will firm up when chilled.
- Heat chocolate, butter, and cream in a bowl over simmering water until melted and smooth. Drizzle glaze over cookies.
- Chill cookies until serving to firm up the filling. Keep cookies chilled when not serving.
The Creative Cookie Exchange theme this month is “Creative Uses for the Summer Bounty”. Why should cookies be left out from the summer harvest? They shouldn’t! If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where discuss our cookies and share links.
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Blackberry Thumbprints from Cookie Dough & Oven Mitt
- Blueberry Pecan Rugelach from Karen’s Kitchen Stories
- Breskvice (Jam Filled, Peach Shaped Cookies) from Spiceroots
- Cherry Viennese Sandwich Cookies from Magnolia Days
- Chocolate Chip Oatmeal Cookies with Zucchini and Almond from The Spiced Life
- Jammy Gooseberry Oatmeal Cookies from Food Lust People Love
- Lemon Blueberry White Chocolate Cookies from Hezzi-D’s Books and Cooks
- Lemonade Poppy Seed Linzer Cookies from Made with Love
- Nectarine Drop Cookies from A Baker’s House
- Raspberry Crumble Cookie Bars from From Gate to Plate
- Rhubarb Shortcake Cookies from Rhubarb and Honey