Zutaten für Cherry Bombs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- White Sugar
- Maraschino Cherries
- 1 cup powdered sugar, for dusting
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Zubereitung von Cherry Bombs
- Drain 1 cup of maraschino cherries, reserving the juice if desired. Set cherries aside in a strainer.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Cut in 1 cup (2 sticks) of softened unsalted butter using two forks until the mixture resembles coarse crumbs.
- In a medium bowl, beat 2 large eggs with 1 cup granulated sugar until light and fluffy.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently take small portions of dough (about 1 tablespoon), wrap each around a maraschino cherry, leaving the stem exposed.
- Place the dough-wrapped cherries onto a greased baking sheet.
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Once cooled, gently dip the cookie portion (avoiding the stem) into powdered sugar until coated.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
36g
Fat
10g
Carbs
4g
