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2 sticks (8 oz) soft butter

1 cup granulated sugar

1 large egg yolk

1 TB vanilla extract

2 cups all-purpose flour

¼ tsp fine salt

3 (14.5 oz) cans red tart cherries

½ cup reserved cherry juice

1 cup granulated sugar

Pinch of fine salt

4–5 TB cornstarch

Water, for cornstarch slurry

½ cup all-purpose flour

⅓ cup brown sugar

Pinch of fine salt

½ tsp cinnamon

½ stick (2 oz) cold butter

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1. Drain the cherries, reserving ½ cup of the cherry juice.

2. Add the drained cherries and reserved juice to a small pot. Add the sugar and a pinch of salt. Bring to a boil, then cook uncovered for about 5 minutes, stirring occasionally.

3. Mix 4–5 TB cornstarch with enough cold water to make a smooth slurry. Slowly drizzle the slurry into the boiling cherries while stirring. Cook until thickened, then remove from the heat and let cool completely.

4. For the streusel, mix the flour, brown sugar, salt, and cinnamon. Cut in the cold butter using a box grater and mix until crumbly. Refrigerate until ready to use.

5. Cream the butter and sugar together on medium speed for about 2 minutes. Add the egg yolk and vanilla and mix until fully incorporated.

6. Mix the flour and salt separately, then add to the mixer. Mix on low just until a dough forms.

7. Line a half-sheet tray with parchment paper. Place eight 4-inch ring molds on the tray and spray the inside of the rings well with cooking spray.

8. Using a 2 oz scoop, portion the cookie dough into each ring. Press the dough flat across the bottom and slightly up the sides of the rings to form a shallow shell.

9. Freeze for about 30 minutes, or until the dough is firm.

10. Preheat the oven to 325°F. Remove the tray from the freezer and add about 2 oz cherry filling to each cookie. Top generously with the streusel.

11. Bake for about 30 minutes, or until the cookie edges and bottoms are golden and the streusel is baked through.

12. Let cool in the rings before carefully removing them.

Source: u/LetsCookie

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