Cherry and chocolate cookies

Name: Cherry and chocolate cookies
Ingredients: 7 tablespoons lard; 7 tablespoons powdered sugar; 1 egg; 5 tablespoons sour cream; 1 teaspoon baking powder; 2 teaspoons vanilla extract; zest of 1 lemon; 25 tablespoons flour; 30 g milk chocolate; 80 g pitted sour cherries

Dessert - Cherry and chocolate cookies by Natalia B. - Recipia

Cherry and chocolate cookies are baked in small mounds until their edges turn golden. The dough made with lard and sour cream stays tender, with tart cherries and pieces of chocolate. I like them best when you can really taste the cherry pieces among the chocolate ones. Prep: 20 minutes. Cook: 18 minutes. Rest: 10 minutes. Total time: 48 minutes. Servings: 11 (about 5 cookies). About 215 kcal and 3 g protein per serving.

Ingredients

7 tablespoons lard
7 tablespoons powdered sugar
1 egg
5 tablespoons sour cream
1 teaspoon baking powder
2 teaspoons vanilla extract
zest of 1 lemon
25 tablespoons flour
30 g milk chocolate
80 g pitted sour cherries

Preparation

1. Heat the oven to 180°C and line a large baking sheet with parchment paper. 2. Beat the lard with the powdered sugar and egg, then mix in the sour cream, baking powder, vanilla extract and lemon zest. 3. Sift the flour and add it gradually, one tablespoon at a time, until you have a soft dough. Cut the chocolate into small cubes and the cherries into pieces, then fold them in. 4. Drop small mounds of dough onto the baking sheet by the teaspoonful, leaving a little space between them. Bake for 15-18 minutes, until the cookies are golden around the edges. Leave them to cool for 10 minutes.

Notes

You can keep them in an airtight container in the fridge for up to 3 days; take them out a little before serving. The lard is easier to mix when soft, but not melted. If it is firm and cold, leave it on the counter until it softens slightly when pressed. Cherries from compote or frozen cherries need to be well drained before chopping. If they are too wet, the dough will soften and the cookies may spread too much. The size of the mounds changes the baking time: ones larger than a teaspoon may need another 2-3 minutes, until golden. You can serve them with black tea, without anything else sweet on the side. For a less sweet taste, replace the milk chocolate with 30 g dark chocolate. They contain gluten, egg and dairy.