14ouncespastry dough(enough for a double-crusted 9-inch pie)
For the filling
8ouncesfresh or thawed from frozen cherriespitted
½cupErythritolor granulated sugar
1tablespoonlemon juice
¼teaspoonxanthan gum or 1 teaspoon cornstarch
For garnish
large crystal sugar (sometimes called sanding sugar)
Instructions
Prepare cherry filling
Place cherries and Erythritol (or sugar) into a medium saucepan over medium high heat.
In a small prep bowl , whisk together lemon juice and xanthan gum or cornstarch, then add to saucepan and stir to combine.
Cook until mixture comes to a boil and thickens, stirring occasionally. This should take 3-4 minutes. Transfer filling to a bowl and refrigerate to cool slightly while you prepare pastry dough .
Heat oven to 425 degrees F.
Roll pastry dough into two 10-inch circles on a lightly floured work surface and use a 2-inch biscuit or cookie cutter to cut 24 circles out of the pastry dough.
Place a teaspoon of pie filling into the center of 12 circles. Use the tip of your index finger and tap water to moisten the outer edge of the circle. Place another circle on top of the filling and use your fingers or the tines of a fork to seal edges together. Moisten the top of each cookie with water and sprinkle with sanding sugar. Use the tip of a knife to make a small slit in the top of each cookie so that steam can escape during baking. If you don't do this, your cookies will burst while they're baking.
Transfer to a baking sheet lined with a silicone baking mat or parchment paper. Bake in oven for 13-15 minutes, or until tops of cookies are golden brown.
Remove from oven and transfer cookies to a wire rack to cool completely.