Cranberry Brie Sourdough Pull Apart Bread Unveiled!
A delightful and festive treat combining the rich flavors of brie and cranberry in a pull-apart bread format.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 12 maraschino cherries, halved
- Optional: 1/2 teaspoon almond extract
Instructions
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla extract (and almond extract if using) and mix well.
- Gradually add the flour and salt, stirring until a smooth dough forms.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet. Create a small indentation in the center of each dough ball using your thumb or the back of a spoon.
- Drain and pat the maraschino cherries dry, then place a cherry half in each indentation.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once fully cooled, dust the cookies lightly with powdered sugar for a festive finish.
Notes
- Ensure the butter is softened for easier mixing.
- For a stronger almond flavor, include the optional almond extract.
- Make sure to pat the cherries dry to avoid extra moisture in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg