Cherry Almond Butter Cookies

Total Time
Prep 15 mins
Cook 10 mins

These delicious morsels are from the Company's Coming Cookbook called Baking Simple To Sensational and they are sensational! It looks like a lot of butter, but it does not make the cookie salty or too crumbly. The recipe says to put the almonds on top, but I chopped them and put them into the cookie. I'm making these for Christmas and freezing them. I figured the almonds on top would come off once they're put in the freezer. Prep time does not include chill time. The book says it makes 72--I got about 60.I used glace cherries in mine.Almond extract would be nice in these also.

Ingredients Nutrition


  1. Beat first 4 ingredients in large bowl until light and creamy.
  2. Combine flour and baking powder in medium bowl.
  3. Add to butter mixture in 2 batches, alternating with cherries, stirring well after each addition.
  4. Divide mixture into 3 equal portions.
  5. Shape each into 1 1/2 inch diameter roll.
  6. Cover with plastic wrap.
  7. Chill for at least 3 hours until firm.
  8. Cut each roll into 1/3 inch thick slices.
  9. Arrange about 1 inch apart on greased cookie sheets.
  10. Gently press 2 or 3 slivered almonds into each cookie.
  11. Bake in 350F oven for about 10 minutes until just golden.
  12. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
  13. Cool cookie sheets between batches if using more than once.
  14. Makes about 6 dozen.
Most Helpful

I must admit to being pretty disappointed by these. I just love eating dried cherries, but these cookies were pretty bland. Sorry...

Sarah Chana May 29, 2007