Cherry and almond cookies

• For 24 people
• Preparation time (dont cuisson) : 45 minutes
• Cooking time : 12 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Dry Ingredients
  • All-purpose flour : 2 cups
  • Baking powder : 1 teaspoon
  • Salt : 1/4 teaspoon
  • Almond meal : 1/2 cup
• Wet Ingredients
  • Unsalted butter (softened) : 1/2 cup
  • Granulated sugar : 1/2 cup
  • Brown sugar : 1/2 cup
  • Egg : 1
  • Almond extract : 1 teaspoon
• Additions
  • Dried cherries : 1/2 cup
  • Sliced almonds : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C).
• In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, salt, and almond meal. Set aside.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and almond extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the dried cherries and sliced almonds.
• Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
• Bake for 12 minutes or until the edges are golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips

• Make sure the butter is softened to room temperature for easier creaming.
• You can substitute the dried cherries with other dried fruits like cranberries or raisins for variation.

Information

• These cherry and almond cookies are perfect for afternoon tea or as a sweet treat any time of the day.
• Store the cookies in an airtight container to keep them fresh for several days.