Cherry Almond Butter Cookies

Submitted by LuuvBunny

"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."

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 6 dozen
• Serves: 60-70

ingredients

• 473.18 ml butter or 473.18 ml margarine, softened
• 354.88 ml sugar
• 1 egg
• 9.85 ml vanilla
• 1182.95 ml flour
• 9.85 ml baking powder
• 315.37 ml dried cherries
• 236.59 ml slivered almonds, toasted

directions

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.

Reviews

[Sarah Chana]

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