Cherry Chocolate Crackles

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Ingredients

1. 1 3/4 c flour
2. 3/4 t baking powder
3. 1/4 t salt
4. 1 stick unsalted butter, at room temperature
5. 1 c sugar
6. 1/4 c packed light brown sugar
7. 1 egg
8. 1/3 c cherry jam or preserves
9. 1/2 t vanilla extract
10. 1/2 t almond extract
11. 1 t red food coloring
12. 1/2 c finely chopped semisweet chocolate (about 3 oz)
13. 1/3 c dried cherries, roughly chopped
14. 1/2 c powdered sugar

Instructions

1. Whisk the flour, baking powder and salt in a medium bowl.
2. Beat the butter, 1/2 c sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
3. Beat in the egg, then beat in the jam, vanilla extract, almond extract, and the food coloring.
4. Reduce the mixer speed to low and beat in the flour mixture until combined.
5. Fold in the chocolate and dried cherries with a wooden spoon.
6. Cover the dough and refrigerate until firm, at least 1 hour or overnight.
7. Preheat to 375°F.
8. Line 2 baking sheets with silicone mat.
9. Put the remaining 1/2 cup sugar, and put the powdered sugar into a separate bowl.
10. Roll dough into 1 inch balls, then roll each ball in the sugar and then the powdered sugar; shake off any excess.
11. Arrange 2 inches apart on the prepared pans.
12. Bake, switching the pans halfway through, until the cookies are cracked and dry on top, about 15 minutes.
13. Let cool 3 minutes on the pans, then transfer to racks to cool completely.

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