Description
Two chilled logs sliced into roughly thirty-six cherry-and-almond butter cookies.
Ingredients
Scale
- 1 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 1 egg Large egg
- 1/2 teaspoon Almond extract
- 2 1/2 cups All-purpose flour
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Fine salt
- 3/4 cup Dried cherries, finely chopped
- 1/2 cup Slivered almonds, chopped
Instructions
- Cream 1 cup softened butter with 3/4 cup sugar until combined and lighter, about three minutes. Beat in one egg and 1/2 tsp almond extract. Whisk 2 1/2 cups flour with 1/2 tsp baking powder and 1/2 tsp salt, then mix into the butter just until no dry flour remains.
- Fold in 3/4 cup finely chopped dried cherries and 1/2 cup chopped slivered almonds. Divide dough into two portions and shape each into a log about nine inches long and two inches across. Wrap tightly and chill approximately 90 minutes until firm enough to slice cleanly.
- Heat oven to 350°F. Slice each log into about eighteen half-inch rounds, for thirty-six provisional cookies. Arrange on lined sheets with space between them. Bake in approximately three sequential 9–11-minute batches until edges are lightly golden; rotate the pan if needed.
- Cool briefly on the sheets, then transfer to racks and cool about thirty minutes. Note spread, cherry distribution, slice integrity and actual count in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 120 minutes, included in the total.
Untested estimate: 90 minutes of chilling, roughly three 10-minute sequential oven trays, and 30 minutes cooling; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 120 minutes
- Cook Time: 30 minutes
- Category: Cookies
Nutrition
- Serving Size: One cookie