Sour Cherry Sorbet & Thumbprint Cookies

Sitting In The Middle
It’s Wednesday and another sunny day in Georgia.  A bit chilly this morning, but I can definitely live with that – and plus the fact that it is suppose to warm up for the afternoon.  So let’s continue with Spring Fever.  I have been busy getting ready for Spring, as you all know.  Last post I revealed my spring table setting.  This time I wanted
 to share the wreath I created for my front door, along with
  2 more simple desserts from “The Last Course”. (first the wreath reveal)

 (On to dessert) As I have gone through the

chapters in Claudia’s book, I have realized there are many sorbet
recipes; and I love them.  They are simple, very flavorful, and a nice
light dessert.  And, I love using my ice cream maker.  
The next two recipes I hope you will like – I believe the sorbet is one of the best. 
 If you like cherry pie, I think you will like the ‘Sour Cherry Sorbet’.  
It tastes just like a slice of cherry pie.  I did take some liberties with 
the two recipes.  The chapter is titles “Stone Fruits”.  Here in Georgia it is not the
season for stone fruit, so I used canned cherries for the sorbet and
raspberry jam for the quince thumbprint cookies.  This
just goes to show you that recipes can adapt.

Sour Cherry Sorbet

Yield: 1 pint
   3 cups sour cherries, pitted or if not in season 2 cans of tart cherries (packed in water)
   2 tablespoons sugar
   2/3 cup simple Syrup (recipe follows)
   1/8 teaspoon ascorbic acid or (if not available: I used 1 teaspoon lemon juice)
1. In a medium bowl, combine the cherries (if using canned cherries drain off juice) and sugar.  Let them macerate for 30 minutes, then puree the mixture in a food processor or blender.  Push the puree through a fine sieve and stir in the Syrup, 1/3 cup water, and the ascorbic acid or lemon juice.
2. Chill the mixture until it\’s very cold about 4 hours.  Freeze in an ice cream machine according to the manufacturer\’s directions. 
*(I said it before – this tastes just like cherry pie (without the crust of course.)
 Raspberry Jam filled Thumbprint Cookies
 Yield: 5 1/2 dozen
  1 1/2 cups butter (3 sticks) (softened)
  1 1/2 cups sugar 
  1 8-oz. pkg cream cheese (softened)
  2 eggs
  1 teaspoon vanilla extract
  4 1/2 cups flour
  1 1/2 teaspoons baking powder
  Raspberry Jam or whatever jam might be your favorite
  confectioner\’s sugar (for sifting on cookies after baking)
1. Combine softened butter, sugar, and softened cream cheese, mixing until well blended.  
     Blend in eggs and vanilla extract.    
2. Combine dry ingredience and add to the creamed mixture.  Mix well.  Chill the dough for
     30 minutes.  Shape level tablespoonfuls of dough into balls.  Place on ungreased cookie
     sheet; flatten slightly, indent center with your thumb.  
3. Bake at 350 degrees for 15 minutes.  Remove the cookies from oven and place on a wire rack 
    to cool.  While cooking: first sift confectioner sugar over each cookie.  Add jam to the center
    of the cookie.  (to make the jam easier to work 
    with – place a few tablespoons in a bowl and
    heat in microwave for about 10 to 15 seconds.       This makes it easier to spoon in the middle of
    the cookie.)
Enjoy and Thanks for your Support!!!


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