Dried Cherry and Almond Cookies Recipe
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Category: |
Category: |
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Cookies |
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Ingredients: |
Ingredients: 1/2 c (1 stick) butter, at room temperature
1/2 c, plus 2 tablespoons sugar
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract *can increase to 1 tsp if desired)
1/4 tsp ground cinnamon
1/4 tsp fine sea salt (omit if butter is salted)
1 large egg
1 1/4 c all-purpose flour
3/4 c coarsely chopped dried tart cherries
1/2 c sliced almonds, toasted
Variation: Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Use 1 teaspoon vanilla extract and omit the almond extract.
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Directions: |
Directions:To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350º oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
In a large bowl with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.
Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
Arrange an oven rack in the center of the oven. Preheat the oven to 350º. Line two heavy baking sheets with parchment paper.
Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes. |
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Icing |
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Ingredients: |
Ingredients: 1 c powdered sugar, sifted
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
1 Tbsp plus 1 tsp water (plus more as needed)
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Directions: |
Directions:Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla and almond extract and water, adding more water, 1/2 teaspoon at a time, until the mixture becomes a drizzling consistency.
Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour. |
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This recipe for Dried Cherry and Almond Cookies is from