I call these cookies Cherry Almond Butter Cookies. They’re simply delicious! Almost a shortbread, actually. That buttery, almond taste is velvety smooth. The almonds and dried cherries give them a chewy and crunchy texture all at once. It’s a recipe inspired by a chocolate chip cookie recipe on a Land ‘O Lakes butter package. You can find that recipe HERE.
I first made them as a challenge for Squidoo. We were asked to create a recipe for Valentine’s Day and this was my entry. Since I loved the texture and the buttery taste of that cookie (without the chocolate) I thought using pure almond extract instead of vanilla and dried sweet cherries and almonds instead of chocolate would be perfect. I modified some of the ingredients and made a drop cookie that was as delicious as I imagined it would be!
Today I decided to try my hand at rolling out the chilled dough and cutting the cookies with a heart shaped cookie cutter. Worked like a charm!
Two recipes in one. Love it.
Cherry Almond Butter Cookies
1-1/2 cups softened butter
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1 teaspoon pure almond extract
4 cups all-purpose flour
1 teaspoon Baking Powder
1 teaspoon baking soda
1/4 teaspoon salt
5 ounces dried sweet cherries (about 1-1/2 cups)
1 cup sliced almonds
2 cups sifted confectioner’s (powdered) sugar
2 or 3 tablespoons water
Preheat oven to 375 degrees F.
Finely chop the dried cherries and set aside. Lightly chop the sliced almonds. Set aside.
In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside. In a large bowl, combine the butter and both sugars and beat at medium speed until very creamy, scraping bowl once or twice.
Turn mixer to low speed and gradually add the flour mixture until well mixed. Fold in the chopped cherries and the almonds.
Chill dough for about one hour or until firm enough to not be sticky. Line a cookie sheet with parchment.
Roll the dough to almost 1/4 inch thick and cut with a heart shaped cookie cutter. You might need to trim them if any large pieces of cherry are sticking out. Place 2 inches apart on the cookie sheets. Bake for 10 to 12 minutes until very lightly browned. DO NOT OVER BAKE. Gently remove cookies to cooling racks.
These are wonderful just as they are but they’re pretty with a drizzle of glaze, as well.
To prepare the glaze or icing:
Mix powdered sugar with water, 1 tablespoon at a time until smooth and of a glazing consistency. Drizzle the icing over the cooled cookies.