Cherry Bakewell Cookie Cups

Delicious cookie cups with almonds, filled with cherry jam, almond icing and a glace cherry. Yummy bakewell inspired treats!

Course Dessert

Cuisine British

Keyword Cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 292kcal

Author thebakingexplorer

Ingredients

For the cookie cups

100 g Butter softened, unsalted
100 g Caster sugar
65 g Light brown soft sugar
1 Egg large
1 tsp Almond extract
215 g Plain flour
½ tsp Baking powder
¼ tsp Bicarbonate of soda
¼ tsp Salt
30 g Flaked almonds

For the filling and decoration

160 g Cherry jam or other jam of your choice
175 g Icing sugar
¼ tsp Almond extract
2 tbsp Water add slowly, you may not need it all or you may need a couple of drops more
12 Glace cherry halves

Metric - US Customary

Instructions

Preheat the oven to 180°C Fan/Gas Mark 6 and grease a 12 hole cupcake tin with butter or baking spread, then line with strips of baking paper
Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed
Add the egg and almond extract and mix in
Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in
Add in the flaked almonds, and mix briefly until evenly distributed
Divide the dough into 12 equal portions – I weighed the dough and used 47g per cookie cup
Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, the base of a small bottle, or ideally a pastry tamper, to shape the dough into the tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle
Bake for 10-12 minutes, or until golden. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven. Remove them from the tin once they're cool enough to handle, then leave to cool fully on a cooling rack
To decorate, pipe or spoon the cherry jam into the cookie cups. Mix the icing sugar, almond extract and water together to form a thick but pipeable icing. Add the water slowly as you may not need it all, or you may need a few drops more. Pipe it over the jam and add a glace cherry half in the centre of each cookie cup
Store leftovers in an airtight container and eat within 3-4 days

Notes

Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
I used a cherry jam for the filling, but another jam like strawberry or raspberry would work well.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
For better flavour, use almond extract, not essence.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition