by DolcettoConfections
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by Sarah Shatz
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by DolcettoConfections
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by Sarah Shatz
A&M's Testing Notes:
Expand CollapseDolcettoConfections's Notes:
1 1/3 cup
cherries, pitted and quartered
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1/4 cup + 2 teaspoon
granulated sugar
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1/2 cup
cherries, pitted and quartered, divided
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Place 1 1/3 cup cherries and granulated sugar in saucepan. Stir to evenly combine.
Ask the hotline about this step!Over high heat, stir cherries and sugar constantly, scraping the bottom of the pot to keep the sugar from burning. Stir until mixture is dark and thick, about 5 minutes.
Ask the hotline about this step!Add 1/4 cup cherries to mixture, stirring constantly. Bring mixture back to a boil, about 30 seconds.
Ask the hotline about this step!Add remaining 1/4 cup cherries, stirring constantly. Bring mixture to full boil, about 1 minutes.
Ask the hotline about this step!Immediately remove pot from stove and pour jam in clean bowl to cool. When jam has reached room temperature, cover and place in refrigerator.
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4 ounces
unsalted butter, softened
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1/3 cup
confectioner's sugar
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3/4 teaspoons
vanilla extract
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3/4 teaspoons
freshy ground black pepper
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1/8 teaspoon
table salt
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Zest of 1 lemon
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1 cup
all-purpose flour
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Turbinado sugar, for sprinkling
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In stand mixer fitted with paddle attachment, cream butter and confectioner's sugar on medium speed until light and fluffy, about 3 minutes.
Ask the hotline about this step!Add vanilla, black pepper, salt and lemon zest. Paddle on medium speed until combined, about 30 seconds.
Ask the hotline about this step!Add flour to mixture. Paddle on low speed until just combined.
Ask the hotline about this step!Turn dough out onto counter and shape into rectangle with 1/4" thickness. Cover in plastic wrap; refrigerate at least 1 hour.
Ask the hotline about this step!Preheat oven to 325 degrees. Prepare cookie sheet with SilPat or parchment paper.
Ask the hotline about this step!When dough is chilled, remove from refrigerator and unwrap. Using a 1.5" round cookie cutter, cut 12 rounds from the dough. Place on prepared cookie sheet and sprinkle with turbinado sugar.
Ask the hotline about this step!Bake at 325 degrees until golden, about 20 minutes. Remove from oven and allow to cool on rack.
Ask the hotline about this step!To serve: spoon desired amount of jam over shortbread.
Ask the hotline about this step!Aha! I've had peppered strawberry jam (and loved it) but haven't tried pepper with cherries. Very nice!
Me too Teri! I love black pepper on just about everything, so I was pleased to come up with a dessert that used it as well!
Your recipe looks yummy - how does your jam come together without some form of pectin? I'm new into "jamming" and looking at cherry jam recipes to try - best of luck!
Hi Liz! The initial cooking of sugar and cherries releases all of the natural pectin found in the cherries. This really forms the "jam" base - the other two additions of cherries are simply for texture.
Good luck with your jamming!
Many thanks!
Hi Mariya! The spiced shortbread is yummy! They are good by themselves, but I love the jam with them as well!
Called it! I knew this was a winner when I saw it congratulations--great recipe--I'm looking forward to trying it!
Hi DrBabs! You did call it! Hope you enjoy your results!
this is really lovely!
This looks wonderful!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
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Cherries, turbinado sugar, lemon zest, butter, flour, vanilla, peppercorns, confectioners' sugar, and regular granulated sugar.
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Merrill grinding pepper for the shortbread.
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The pepper, lemon zest and vanilla go right into the creamed butter.
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Notice how the dough isn't entirely mixed -- we finished blending it by hand so we didn't overwork the dough.
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Pressing the dough to 1/4-inch thick.
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Makes a neat little packet.
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Our beloved cherry pitter.
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Job well done.
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Merrill carefully slices each pitted cherry into quarters.
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The cherries and sugar, about to get to know each other.
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Minutes later, they cooked down to this dark, thick jam.
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Amanda didn't press the dough flat enough -- so, shhh!, she had to roll it out a bit. Sorry DolcettoConfections!
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Pressing the shortbread onto the Silpat (parchment also works).
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Merrill sprinkles turbinado sugar on the cookies before sliding the baking sheet into the oven.
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I am shortbread and jam. Hear me roar.
Can I use frozen cherries? I'm planning to take these to a party on Friday, they look divine!