I think most people will agree that an essential ingredient to the
recipe for an “old fashioned Merry Christmas” (or even a contemporary
one) is the baking of homemade cookies. Old favorites are always a
must and adding new ones is also fun, as are cookie swaps where each
person brings their favorites and samples everyone else’s. If you
haven’t done this in a while, you might want to consider it for this
This buttery almond cherry cookie recipe is one I came by in such
manner, and it has remained as a “keeper” ever since. These “cheery”
little creations are great to have on hand for unexpected holiday
guests, or scheduled ones. They can make an attractive gift as well.
However you use them, you will never have too many, so make plenty of
them when you do.
CHANGE SERVING SIZE
READY IN3.15 hours
- ½ cup slivered or sliced almonds
- 1 cup butter or margarine, softened
- 1 cup sugar
- ½ cup brown sugar packed
- 1 egg(s)
- 1 tsp almond extract
- 2½ cups flour all purpose
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup red candied cherries
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes.
- In food processor, process almonds until finely chopped; set aside.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy.
- Add egg and almond extract. On medium speed, beat until smooth.
- On low speed, beat in flour, baking powder, and salt until dough forms. Stir in cherries and chopped almonds.
- Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
- Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.