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    You are in: Home / Recipes / Dried Cherry and Almond Cookies With Vanilla Icing Recipe
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    Dried Cherry and Almond Cookies With Vanilla Icing

    Dried Cherry and Almond Cookies With Vanilla Icing. Photo by sadielady

    1/2 Photos of Dried Cherry and Almond Cookies With Vanilla Icing

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs 30 mins

    15 mins

    Lizzymommy's Note:

    from Giada on the Food Network, these cookies are part of the 12 Cookies of 2009. Delicious combination of two of my favorite flavors!

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    Ingredients:

    Servings:

    Units: US | Metric

    Cookies

    Icing

    Directions:

    1. 1
      FOR THE COOKIES: 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.
    2. 2
      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).
    3. 3
      Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
    4. 4
      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.
    5. 5
      FOR THE ICING: Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.).
    6. 6
      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.
    7. 7
      Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
    8. 8
      Cook's Note Alternative: Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.

    Ratings & Reviews:

    • on January 05, 2010

      45

      These cookies got rave reviews at foodnetwork.com, but I was a little disappointed in them. To me they weren't anything special, but I'm an obsessive cookie baker so could be a bit too critical. They looked great but I found the flavour a little bland. They're not a crisp cookie. There's some crispness to the outside edges but the rest of the cookie is firm, with a softness to it (not cakey). Made a half recipe of the icing for a single batch of cookies and it was more than enough. Helps to chill the dough slightly before rolling into a log.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dried Cherry and Almond Cookies With Vanilla Icing

    Serving Size: 1 (42 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 155.8
     
    Calories from Fat 51
    32%
    Total Fat 5.6 g
    8%
    Saturated Fat 2.6 g
    13%
    Cholesterol 18.9 mg
    6%
    Sodium 29.0 mg
    1%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 0.5 g
    2%
    Sugars 19.3 g
    77%
    Protein 1.6 g
    3%

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