Cherry Walnut Cookies

Chocolate Cherry Cookie

We don't need a reason to bake off a batch of cookies, but seeing as it's #NationalCookieDay - we wanted to do just that and share the recipe. Plus, we're in the middle of the holiday season and there's a few cookie swaps that need this cookie. 


Cherry Walnut Cookies


12 oz. Southcoast Farms® Organic Butter

1 C Granulated Sugar

2 Eggs

2½ C All-Purpose Flour

¼ C Cream

2 C Jansal Valley® Dried Cherries

3 t Vanilla Extract

14 oz.  Chocolate / shaved

Jansal Valley® Almond & Vanilla Sugar / to taste

2 C Walnuts / chopped / toasted



cherry walnut cookie

Preheat oven to 350°F.

In a stand mixer, cream butter and sugar. Add eggs and blend. Add flour and cream, mix well. At a low speed, fold in vanilla, cherries, and chocolate. Create tablespoon-sized balls of dough, should make about 36. Sprinkle each with flavored sugar to taste, then roll in walnuts to coat evenly. Space out cookies evenly on a lined baking sheet and bake for approx. 8 minutes, or until done. Enjoy!



To showcase a variety of different looks using one basic recipe we made just a few tweaks to create several different cookies. In one method, we rolled the dough into an even log, rolled it in chopped walnuts and sliced into ¼” rounds. Be sure to refrigerate before slicing with this method! Another simple method we love is to incorporate the walnuts right into the dough and roll the balls just in the flavored sugar, giving the cookies an even balance of cherries and nuts.

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Apples à la Mode

This dessert is a riff on the classic Apple Pie à la mode - but a whole lot easier and faster to prepare. The fresh baked apples give the familiar and creamy texture of apple pie filling and the roasted dried apples crisp up like pie crust. We couldn't stop snacking on the dried apple crisps while we were photographing this recipe - you've been warned! Together, the fresh and dried apples make a perfect pie substitute with a whole lot less work. This dish is perfect for a last minute dessert or sweet treat!

Apples à la Mode


1   Cup Jansal Valley® Dried Apple Rings / quartered

2   Golden Delicious or Honey Crisp Apples / seeds and stem removed / cut into ¼” thick slices

3   Tbs Butter / melted

2   Tbs Raw Turbinado Cane Sugar (see tip below!)

1    tsp Cinnamon

2   tsp Lemon Juice / approx ½ lemon

Parchment Paper (see tip below!)

4    Scoops Vanilla Ice Cream or Whipped Cream

Optional (but highly recommended) Topping: Caramel



Preheat oven to 350°F.

Combine all ingredients into a bowl and toss to coat apples evenly.

Line a cookie sheet with parchment paper (see tip!) and arrange the apples in one flat layer.

Roast for 12 - 15 minutes, or until the fresh apples are tender.

Serve the apples in a bowl topped with ice cream and enjoy!



...for a rustic finish

Raw turbinado cane sugar gives a subtle molasses flavor and a rustic texture due to its larger crystals. 

...for an easy clean up

At Sid Wainer & Son's test kitchen we live for parchment paper. Using it to line sheet trays preserves your pans and makes clean up a cinch!


Candied Lemon Peel Granita


Nostalgia will keep you coming back to your freezer to taste this dessert again and again - we suggest doubling the recipe so your guests will have a chance to try it too! This adult version of a frozen Italian ice is great for an after dinner dessert or intermezzo. We're also thinking we should add some champagne next time and use it to garnish oysters -- stay tuned for this one!  

Once you master this recipe, the possibilities and flavor varieties you can make are endless. Try replacing the citrus with left over red wine. Or steep some spices (star anise, cinnamon sticks, nutmeg, orange peel, etc.) in the wine first for even more flavor. Perfect for the upcoming holiday season!


Candied Lemon Peel Granita


1½   Cup Water / divided

2/3    Cup Granulated Sugar

Pinch of Salt

¼    Cup Jansal Valley® Diced Glazed Candied Lemon Peel / minced

½    Cup Fresh Lemon Juice / approx 3 lemons

1      Tbs Lime Juice / approx ½ lime



Place a small metal bowl or bread pan in the freezer.

In a small saucepan, combine 1 cup water, sugar, and salt. Bring to a simmer, stirring constantly until the sugar is dissolved.

Once dissolved, remove from heat and poor into a heat proof container or glass bowl. Add the remaining cup of water and Jansal Valley® Diced Glazed Candied Lemon Peel. Let the mixture cool to room temperature and place in refrigerator to chill.

Once chilled, add the lemon juice and lime juice (see tip below!). Stir to combine and pour the mixture in the frozen metal bowl.

Return bowl to freezer. After 45 minutes, or once icicles have begun to form, stir the mixture. Continue stirring the mixture every hour for about 3 hours.

Once the mixture is crystallized (but not frozen), serve and enjoy! 



...for stand out flavors, adding a splash of lime juice helps to enhance the lemon flavor!