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Tag Archives: dried cherries


I found this recipe, adapted slightly here, on a cherry orchard web site in 2013 (page no longer available).

I just got around to making the wraps and they are really good, quick to make and have some vegetables included along with the tangy dried cherries.  I’ll be making these again.

*Instead of tortillas, I used some great flatbread I found in the deli section of my grocery store.


Dried Cherry Wraps

1/2 cup non-fat lemon yogurt
1 tablespoon honey Dijon-style mustard or honey-mustard dressing
1 teaspoon Worcestershire sauce
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1-1/2 cups shredded cooked chicken (8 ounces)
1 cup dried tart cherries
1/2 cup peeled, seeded and chopped cucumber
1/3 cup shredded carrot
1/4 cup sliced green onion
4 (8- to 10-inch) whole wheat flour tortillas, tomato-flavored flour tortillas*

Whisk together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onion. Mound about 3/4 cup chicken mixture down the center of each tortilla or flatbread, leaving space all around for folding . Fold in top and bottom and fold over each side, placing wrap seam-side down on a plate.  Cut into 3 portions.  Serve chilled or at room temperature.

Yield:  4 servings








I had bought some dried cherries for a certain dish and was looking for a way to use up some of the leftovers.  I combined several ideas in this version of lemony-good shortbread with the sharp tang of dried cherries which had been soaked in cherry liqueur.  Brandy would also be fine for soaking the cherries, but I happened to have some cherry liqueur left from another recipe and this gave me the chance to use a some more of it.

It takes a little planning ahead to make the cookies since the cherries are soaked for 4-5 hours and then the dough is refrigerated for 3-4 hours.  The cookies are well worth it.


  • Servings: 28 small cookies
  • Print

  • ½ cup dried Montmorency cherries
  • ½ cup cherry liqueur or brandy
  • 1 cup butter, softened
  • ¾ cup powdered sugar (confectioners’ sugar)
  • 1 tsp. grated lemon peel
  • 2 tsp. lemon extract
  • 2 cups all-purpose flour
  • ¼ tsp. baking powder
  • 1/8 tsp. salt


Place dried cherries in a half-pint jar and pour the cherry liqueur or brandy over them.  Cover with a lid and allow to soak for 4-5 hours or overnight.


When ready to use, drain the cherries, reserving the juice for another recipe in the future.


Place the drained cherries on a paper towel.


Using the paper towel, blot the cherries.  Chop the cherries coarsely with a knife.  Set aside.

In the large bowl of a mixer, cream butter and powdered sugar.  Beat in lemon peel and lemon extract.

In a separate bowl, whisk together flour, baking powder and salt.  Gradually mix the dry ingredients into the butter/sugar mixture until the dry ingredients have been incorporated.
By hand, stir in the brandied cherries.

Divide dough into two portions, shaping each portion into a 7-½  inch long roll.


Wrap in plastic wrap and refrigerate for 3 to 4 hours or overnight.

When ready to bake, preheat oven to 350 degrees F.

Unwrap dough and cut each roll crosswise into 14 half- inch slices.  Place the slices on ungreased baking sheets about 2 inches apart.

Bake for 10 to 12 minutes until edges are golden brown.

Remove shortbread from baking sheets to racks to cool.


Yield:  28 small shortbread cookies.



My blogger friend, Susan at Desert Sky Quilts, posted the original recipe for these cookies here.  The cookies sounded so good and I had never used dried cherries before.  I made a couple of changes.  The original dough had to be chilled before forming into balls, so I omitted the 2 Tblsp. of water to avoid this waiting period and to make the dough very easy to handle.  Also, the original recipe called for rolling the cookies in the powdered sugar twice.  I wanted to cut down on the extra sugar and my version calls for less powdered sugar and just one rolling.

These are really delicious cookies – crisp on the outside and fudgy inside with an occasional flavor jolt of the tart cherries.  The yield is small – about 14 cookies, which is probably just as well – they’re just too hard to resist.


  • Servings: 14 cookies
  • Print
  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • ¼ tsp. salt
  • 4 tablespoons butter, melted
  • 1/3 cup cocoa powder (not Dutch process)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup semi-sweet mini chocolate chips
  • 1/3 cup dried tart cherries (1.5 ounces)
  • ¼ cup plus 2 Tblsp. sifted powdered sugar


Preheat oven to 350°F. Line two baking sheets with parchment paper.

Whisk together flour, sugar, baking powder and salt together in a bowl – set aside.

In a separate bowl, mix together the melted butter and cocoa until cocoa is dissolved.  Stir in egg and vanilla until well blended.  Stir chocolate mixture into flour mixture just until combined, then add chocolate chips and cherries into the dough until evenly distributed.  Use your hands to completely mix dough and form into a ball.

Pinch off pieces of dough and form into 1-½ inch balls.

Roll balls in powdered sugar,

…then arrange on prepared baking sheets, spacing 2 inches apart.


Bake for approximately 14 minutes or until cookies are cracked, yet still soft – do not overbake.

Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Yield:  14 cookies