CHERRY CHOCOLATE CRINKLE COOKIES
Ingredients
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup cherry jam or preserves
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 teaspoon red food coloring
1/2 cup finely chopped semisweet chocolate (about 3 ounces)
1/3 cup dried cherries, roughly chopped
1/2 cup confectioners' sugar
Directions
Whisk flour, baking powder, and salt in medium bowl. Beat butter, 1/2 cup granulated sugar, and brown sugar in large bowl with mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in egg, then beat in jam, both extracts, and food coloring. Reduce mixer speed to low and beat in flour mixture until combined. Fold in chocolate and dried cherries with wooden spoon. Cover dough and refrigerate until firm, at least 1 hour or overnight.
Position racks in upper and lower thirds of oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Put remaining 1/2 cup granulated sugar in medium bowl and sift confectioners sugar into separate bowl. Roll heaping tablespoonfuls of dough into balls, then roll each ball in granulated sugar and then confectioners' sugar; shake off any excess. Arrange 2 inches apart on prepared pans.
Bake, switching pans halfway through, until cookies are cracked and dry on top, about 15 minutes. Let cool 3 minutes in pans, then transfer to wire racks to cool completely.
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