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5 cups Cherries
1 Lemon, zest and juice
1oz Vanilla Bean Paste
4oz Amoretto Liquor
Rinse fresh cherries.
If frozen, let thaw in a strainer over a bowl to catch juices.
Make syrup, by combining water and sugar over medium heat till nape stage.
Take off heat and add lemon juice, vanilla bean paste, and Amoretto.
Place cherries in jar, pour warm syrup over and store in fridge.
300g AP Flour
60g Rye Flour
150g Powdered Sugar
225g butter, room temp
In the bowl of a stand mixer, combine room temperature butter and sugar in a bowl and whip till light and fluffy.
Add in salt, vanilla.
Add in eggs and yolks.
Mix dry ingredients and add into butter mixture.
Load into piping bag with star tip.
Refrigerate dough for 30 minutes to 1 hour.
Bake at 350 degrees, 12-15 mins till golden brown.