By Amy Megan Rogers
a personal chef and dessert-maker who posts her creations on her Instagram account, @gimmesomesugarnc. She previously worked at Pyewacket and Magnolia Grill and currently crafts desserts for Paul’s of Oak Island.
COMPILED BY ANNA-RHESA VERSOLA
PHOTOGRAPHY BY JAMES STEFIUK
Amy Megan Rogers is
FOUR FESTIVE RECIPES BY HOME BAKERS TO SAVOR AND SHARE
HOLIDAY SUGAR RUSH 42
ALMOND-SOUR CHERRY COOKIES
CHATHAM MAGAZINE
Makes about 2 ½ dozen cookies These rich, crispy and chewy almond cookies with a surprise tart cherry filling happen to be gluten free.
About 30 dried tart cherries 1 lb. whole blanched almonds (if not available, you can use sliced or slivered almonds) 2 cups sugar
In a small bowl, cover cherries with hot water. Allow to soak for 5 minutes, then drain and pat dry with a paper towel. Set aside. Using a food processor, grind almonds and sugar to a fine powder. Add egg whites, almond extract, cream cheese and salt, and pulse until mixture comes together to form dough. Cover and chill for at least 30 minutes. Preheat the oven to 325 F. Scoop dough into 1 oz. (about 2 Tbsp.) portions and roll into balls. Poke hole into each ball
WINTER 2022-2023
3 large egg whites, plus additional egg white to glaze ½ tsp. almond extract 3 Tbsp. cream cheese ¼ tsp. salt Additional almonds for topping cookies and tuck about 3 dried cherries into the hole, then roll between hands to smooth and cover cherries. In a small bowl, lightly beat the remaining egg white and paint on top of each cookie, then either press one whole almond into the top or roll in sliced or slivered almonds. Bake for 15-18 minutes until lightly golden. Allow to cool completely, then store airtight at room temperature for up to three days, or freeze for longer storage.