LCBO Food & Drink Autumn 2018

DINNER PARTIES  COMBINATION CELEBRATION

Cherry Cheesecake Cookies AND CELEBRATION EXPLOSION CAKE (recipe on page 148)

5 Use the back of a deep spoon to flatten balls and make an indent in the centre. Dip the back of the spoon in crumbs if it gets sticky. Refrig- erate for 15 minutes. 6 Bake, 1 sheet at a time, for about 20 minutes or until cookies are slightly puffed and feel firm to the touch. Let cool completely on a wire rack. (Store in a cookie tin at room temperature for up to 2 days.) 7 For the filling, combine cherries, ¼ cup (60 mL) of the juice and sugar in a small sauce- pan. Bring to a simmer over medium heat, stir- ring to dissolve sugar and mashing cherries slightly. If using frozen cherries, simmer for 3 to 4 minutes or until cherries are softened. 8 Whisk cornstarch into remaining cherry juice and stir into saucepan. Cook, stirring, for about 3 minutes or until bubbling and thick- ened. Remove from heat and stir in almond extract. Transfer to a bowl, place plastic wrap directly on the surface and let cool completely. (Store in the refrigerator for up to 2 days.) 9 Up to 2 hours before serving, spoon cherry

½ cup (125 mL) cherry juice from a jar or reserved from thawing, or water, divided ¼ cup (60 mL) granulated sugar 4 tsp (20 mL) cornstarch ⅛ tsp (0.5 mL) almond extract (or ¼ tsp/1 mL vanilla)

Pretty little cookies that capture the flavour of cherry cheesecake in a two-bite taste sensa- tion are a lovely accompaniment to a cup of coffee. The cookies, rolled in graham crackers, are crisp on the outside and soft in the centre. You can bake the cookies andmake the topping ahead, but assemble them up to 2 hours before serving so they don’t soften too much. If you’re pressed for time, a store-bought pie filling for the topping will do in a pinch. COOKIES 8 square graham crackers (approx.) 2 cups (500 mL) all-purpose flour ½ tsp (2 mL) baking powder ¼ tsp (1 mL) salt 6 oz (170 g) brick-style cream cheese, softened

1 For the cookies, preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or baking mats. 2 Place graham crackers in a resealable plas- tic bag and gently crush with the bottom of a measuring cup to make coarse crumbs (some will become fine crumbs). Transfer to a bowl. 3 Combine flour, baking powder and salt in a small bowl. In a large bowl, using electric mixer, beat cream cheese, butter and sugar un- til smooth and creamy. Beat in egg, lemon juice and vanilla until blended. Stir in flour mixture, in 2 additions, until a soft dough forms. 4 Scoop a rounded tbsp (15 mL-plus) of dough for each cookie and roll into a ball. Roll in graham crumbs, squeezing to adhere. Place on prepared baking sheets, at least 2 inches (5 cm) apart.

¼ cup (60 mL) butter, softened ¾ cup (175 mL) granulated sugar 1 egg 1 tbsp (15 mL) fresh lemon juice 1 tsp (5 mL) vanilla extract FILLING

filling on top of cookies. Makes about 24 cookies

1 cup (250 mL) drained sour cherries from a jar or thawed frozen sour cherries (see TIP on page 148)

92  FOOD & DRI NK AUTUMN 2018