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Cherry Almond Cookies

CHERRY ALMOND COOKIES
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Cherry Almond Cookies offer pure bliss! Indulge in these delightful treats. Bake some today!

Ingredients

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  • 2 cups All-purpose flour
  • 1/2 cup Almond flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 1 large Egg
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Almond extract
  • 1 cup Dried cherries
  • 1/2 cup Slivered almonds
  • 2 cups Powdered sugar
  • 2-3 tablespoons Milk
  • 1/4 teaspoon Almond extract

Instructions

  • Begin your cookie-making adventure by preheating your oven to a cozy 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats – this is crucial for preventing sticking and ensuring even baking.
  • In a medium bowl, whisk together your dry ingredients: the all-purpose flour, almond flour, baking powder, and salt. Make sure it’s thoroughly combined; this ensures leavening is evenly distributed throughout your cookies. Set this aside for a moment.
  • Now, in a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and noticeably pale. This process should take about 3-5 minutes with an electric mixer. Don’t rush it! Properly creaming the butter and sugar incorporates air, which is fundamental for creating a tender cookie. Next, beat in the egg, followed by the vanilla extract and almond extract. Mix until just combined, scraping down the sides of the bowl to ensure everything is incorporated. The mixture should smell wonderfully aromatic at this point.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. As soon as you no longer see streaks of flour, stop the mixer. Now for the stars of the show: gently fold in the dried cherries and slivered almonds. You want to distribute them evenly throughout the dough without crushing the cherries. The dough will be soft but shouldn’t be overly sticky. If it feels too warm or soft, chill it for 15-20 minutes in the refrigerator. This brief chill helps the cookies hold their shape better during baking.
  • Scoop rounded tablespoons of dough (a cookie scoop is your best friend here!) onto your prepared baking sheets, leaving about 2 inches between each cookie. This allows for proper spreading without overcrowding. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They might look slightly underdone in the middle, but they will continue to set as they cool. Overbaking is the enemy of a tender cookie! Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Cooling completely is essential before glazing, otherwise, your glaze will melt right off!
  • While your Cherry Almond Cookies are cooling to perfection, it’s time to whip up that irresistible powdered sugar glaze! In a small bowl, combine the powdered sugar with one tablespoon of milk and about ¼ teaspoon of almond extract. Whisk vigorously until the mixture is smooth and completely free of lumps. You’re aiming for a consistency that is thin enough to drizzle beautifully but thick enough to coat the back of a spoon and provide an opaque finish. If it’s too thick, add a tiny splash more milk, about half a teaspoon at a time, until you reach the desired consistency. If it’s too thin, sift in a little more powdered sugar. The key is balance – a perfect glaze will gently cascade over the cookies, creating a lovely sheen and another layer of delicate almond flavor.
  • Once your glorious Cherry Almond Cookies are completely cool, it’s time for the crowning touch: the almond glaze! You have a couple of options here, depending on your preferred aesthetic. For a delicate drizzle, transfer your glaze to a small resealable plastic bag, snip off a tiny corner, and artfully zig-zag the glaze over each cookie. For a more substantial coating, carefully spoon a small amount of glaze onto the center of each cookie and gently spread it to the edges with the back of the spoon, allowing some to cascade down the sides. Place the glazed cookies back on the wire rack over a sheet of parchment paper (to catch any drips!) and allow the glaze to set for at least 15-20 minutes, or until it has hardened and set to the touch. This leaves you with a stunning, professional-looking finish that perfectly complements the cookie’s rich flavors.

Notes

Prepare yourself for a truly enchanting cookie experience with these Cherry Almond Cookies. They’re a delightful symphony of flavors and textures, featuring a tender, melt-in-your-mouth cookie base bursting with the sweet-tart chewiness of dried cherries and the warm, nutty aroma of almond. Each bite delivers a perfect balance – a hint of almond extract dances with the fruit, creating a sophisticated yet utterly comforting treat. These aren’t just any cookies; they’re tiny jewels of deliciousness, promising to become a beloved staple in your baking repertoire.

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