CHRISTMAS SLICE-AND-BAKE COOKIES
Layers of cherry, chocolate and poppy seed offer a buttery cookie taste delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 78
Number Of Ingredients 10
Steps:
- In medium bowl, beat butter, sugar, vanilla and egg with electric mixer on medium speed until well blended. Stir in flour and salt until dough forms.
- Divide dough into 3 parts. Into 1 part of dough, mix chocolate and walnuts. Mix cherries into another part of dough. Into remaining part of dough, mix poppy seed.
- Line 9x5-inch loaf pan with plastic wrap, leaving 1 inch of plastic wrap overhanging at 2 opposite sides of pan. Spread poppy seed dough evenly in bottom of pan. Spread chocolate-walnut dough over poppy seed dough. Spread cherry dough over chocolate-walnut dough. Cover; refrigerate at least 2 hours until chilled.
- Heat oven to 375°F. Using plastic wrap, lift dough from pan. Cut dough lengthwise in half. Cut crosswise into 1/4-inch-thick slices. On ungreased cookie sheets, place slices 1 inch apart.
- Bake about 10 minutes or until light brown. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 1 g, TransFat 0 g
CHERRY AND ALMOND TRAYBAKE
This Cherry and Almond Traybake is very easy to make. A butter and ground almond sponge cake with speckles of chopped Glace Cherries, using up storecupboard leftovers. Topped with a drizzle of white chocolate and a scattering of chopped Almonds completes the dessert.
Provided by Lynn Hill
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 deg fan assisted. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1inch traybake tin or similar with baking parchment or greaseproof paper.
- Using an electric mixer, or wooden spoon/spatula, beat together the butter and sugar until light and fluffy. If needed, scrape down the sides of the bowl as you go along.
- Add the eggs one at a time adding a little flour between each one to help prevent curdling. Mix until well combined.
- Add the remaining flour, ground Almonds, Almond Extract and chopped cherries. Mix until well combined.
- Pour the cake mixture evenly into the prepared baking tin.
- Bake in the centre of the oven for 25 - 30 mins. Or until baked with a nice golden colour. To ensure that it is baked, test the centre of the cake with a skewer until it comes out clean.
- Leave in the tin to cool a little before turning out on a wire rack to cool completely.
- Melt the chocolate in a small heatproof bowl over a pan of simmering water. Take off the heat and leave to cool a little, then pour into a small piping bag, this will make it much easier to drizzle the chocolate evenly over the Cherry Traybake.
- When the cake has almost cooled completely, drizzle the white chocolate over the cake and scatter with chopped Almonds. Leave to set and cool completely before cutting into slices.
Nutrition Facts : Calories 294 kcal, Carbohydrate 31 g, Protein 4 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 124 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING
Provided by Giada De Laurentiis
Categories dessert
Time 2h57m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- 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.
- 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).
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
CHERRY-ALMOND SLICE-AND-BAKE COOKIES
Enjoy these nutty cookies for a dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add flour, almonds and almond extract, beating on low speed until well blended. Stir in cherries.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
- Bake 18 to 22 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool 2 minutes. Roll cookies in powdered sugar; return to cooling racks.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg
CHERRY AND ALMOND CAKE
Cherry and Almond Cake
Provided by voice1
Time 1h
Yield Makes Cake
Number Of Ingredients 10
Steps:
- Pre-heat oven to 160C/ 325F/ Gas 3.
- Line a 20cm deep cake tin with greased non-stick baking paper.
- Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
- Place the butter and sugar in a large bowl and cream together.
- Add the almond essence and then gradually add the eggs, beating well in between each addition.
- Stir in 60g of flaked almonds and the lemon rind.
- Fold in both flours and then gently fold in the cherries.
- Spoon the mixture into the prepared tin and level the surface.
- Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
- Remove from the oven and allow to cool on a wire rack.
CHERRY-ALMOND REFRIGERATOR COOKIES
Looking for a tasty holiday dessert? Then check out these cherry-almond cookies that can be made ahead of time.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 60
Number Of Ingredients 10
Steps:
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.
- Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
- Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g
CHERRY CHRISTMAS COOKIES - AN OLD FASHIONED SLICE AND BAKE RECIPE
Perfect for any holiday cookie tray, Cherry Christmas Cookies are a seasonal classic, an old fashioned recipe that is pretty as well as delicious. The dough can be frozen ready to slice and bake, so you can get ahead with your Christmas preparations!
Provided by April J Harris
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F (165°C). You may need to set the temperature a bit lower for a fan or convection oven.
- Cream butter and sugar in an electric mixer.
- Add the egg and either the vanilla or almond extract to the butter and sugar mixture.
- Beat until the mixture is light and fluffy.
- Gradually add the flour, beating in slowly a bit at a time..
- Remove the bowl from the electric mixer and fold in the cherry halves and chopped pecans using a wooden spoon.
- Put the dough in the fridge for an hour.
- Shape the dough into 3 rolls, each about 9 to 10 inches long.
- Wrap the dough rolls in cling film (plastic wrap) and either refrigerate for up to 3 days, or place the rolls in freezer bags and freeze for up to 2 months.
- When ready to bake, remove the rolls from the fridge or freezer and allow to warm up a little.
- Gently roll the wrapped rolls on a flat surface to ensure they are round and don't have a flat edge where they have been sitting.
- Cut the chilled or frozen rolls in ⅛ inch slices.
- Bake on ungreased baking sheets for 10 - 12 minutes until the edges of the cookies are beginning to turn golden.
- Allow to cool for 5 minutes on the cookie sheets before removing to wire racks to cool completely.
CHERRY AND ALMOND TRAYBAKE
Delicious with fresh cherries or glacé, this cherry and almond traybake by Mary Berry is simple to make. The recipe is complete with a scattering of almonds.
Provided by Mary Berry
Categories Afternoon Tea
Number Of Ingredients 1
Steps:
- Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease a 30 x 23cm (12 x 9in) traybake or roasting tin then line the base with baking parchment. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Measure all the remaining cake ingredients, except the flaked almonds, into a large bowl and beat for 1 minute to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin and sprinkle over the flaked almonds. Bake in the pre-heated oven for about 40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin, then cut into pieces.
BAKE AND SLICE THUMBPRINT COOKIES
Thumbprint cookies just got a lot easier with this bake and slice version. Instead of pressing divots into multiple mounds of cookie dough and filling each with jam, we shaped the dough into a log with a trough and flooded the center in one go. We used raspberry and apricot jam, but it's easy to swap out for whatever you have on hand. Once the cookie logs are baked, let them cool and then slice into strips.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, baking powder and salt in a medium bowl.
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients and beat until just combined.
- Turn out the dough onto a floured surface and flatten into a disk. Divide into 4 equal portions. Roll each portion into a cylinder about 10 inches long and 1-inch wide. Transfer the cylinders to the prepared baking sheets. Lightly press the tops of the cylinders with your fingers to flatten.
- Press the handle of wooden spoon with a 1/2-inch thick handle into the center of each cylinder to create a long trough about 1/2-inch deep, leaving a small border all around. (The cylinders will spread to about 1 1/2 inches wide.) (See Cook's Note.)
- Put the raspberry jam in a small piping bag and pipe it into the indentations of 2 of the cylinders. Repeat with the apricot jam and the remaining 2 cylinders.
- Bake until the edges of the cylinders are golden, 22 to 25 minutes, rotating the pans from top to bottom halfway through. Transfer the baking sheets to wire racks to cool, about 10 minutes.
- Carefully transfer each cylinder to a cutting board and cut them on the diagonal into 1-inch pieces. Transfer the cookies to the wire rack and cool completely.
CHERRY CHRISTMAS SLICES
Brilliant red and green candied cherries add extra sparkle to these delicious holiday delights. What I really like best is that this recipe's easy to mix up ahead of time. In fact, I've often made the dough in November and kept it in the freezer until I needed it in December! -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 11 dozen.
Number Of Ingredients 8
Steps:
- Cream butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill 1 hour. , Shape dough into three 10-in.-long logs; wrap securely and place in a freezer bag. Freeze until ready to bake, or up to 2 months., To bake, cut frozen logs into 1/8-in. slices, and place on ungreased baking sheets. Bake at 325° until edges are golden brown, 10-12 minutes. Cool on wire racks.
Nutrition Facts : Calories 37 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CHERRY CHOCOLATE CHIP NO-BAKE COOKIES
Steps:
- First, prepare 2 cookie sheets by lining them with wax paper or parchment paper.
- Next, combine the butter, sugar and milk in a pan. Bring the mixture to a rolling boil and let it boil for 1 minute.
- The boil should remain even when stirring. After a minute, remove the pan from heat and stir in the white chocolate chips. Let sit a minute, then stir gently until the mixture is nearly smooth.
- Then, add the coconut, almond, oats and extracts. Stir everything until it's all thoroughly combined.
- Add cherries and stir gently. Let cool about 10 minutes.
- Scoop mixture in balls onto the cookie sheet. Top with mini semi-sweet chocolate chips, about 6-7 per cookie. Let cool to set. Enjoy!
Nutrition Facts : ServingSize 2 g, Calories 166 kcal, Carbohydrate 21 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 14 mg, Sodium 51 mg, Fiber 1 g, Sugar 16 g
CHERRY ALMOND COCONUT SHORTBREAD COOKIES
Provided by Jessica & Nellie
Number Of Ingredients 10
Steps:
- In a bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in extracts.
- Add flour, baking powder and salt. Beat until it forms a dough. Stir in cherries and coconut.
- Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
- Heat the oven to 300°F.
- Cut the logs into ¼-inch-thick slices with a sharp knife.
- Arrange the slices 2 inches apart on parchment-lined baking sheets. Top with one or two almond slices and a sprinkle of turbinado sugar.
- Bake the cookies on the top rack of the oven for 25 to 30 minutes, or until they are pale golden.
- Transfer to wire racks to cool.
CHERRY ALMOND COCONUT SLICE
Topped with flaky almonds, this cherry coconut slice makes a delicious afternoon tea treat.
Categories Afternoon tea
Time 30m
Yield Makes 42 Item
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C (160°C fan forced). Grease 19cm x 29cm (7¾ -inch x 11¾ -inch) slice pan, line with baking paper, extending paper 5cm (2 inches) over long sides.
- Beat butter, sugar and egg yolk in small bowl with electric mixer until light and fluffy. Stir in sifted flours. Press mixture into pan, spread with combined jam and brandy.
- Make topping. Beat eggs and sugar together with fork in medium bowl, stir in coconut.
- Sprinkle topping over slice, then sprinkle topping with nuts, press down gently.
- Bake about 30 minutes, cool in pan before cutting.
Nutrition Facts : ServingSize Makes 42 Item
ALMOND AND CHERRY COOKIES
These delicious cookies are guaranteed to go down a treat! For perfectly shaped rounds, chill the log for 30 minutes before slicing - too soft and the log won't retain its shape as you cut.
Provided by Coles
Categories snack,sweet
Number Of Ingredients 10
Steps:
- null
CHERRY ALMOND BARS
A rich tasting bar filled with maraschino cherries and chopped almonds, topped with a cherry almond flavoured frosting. Source: Chatelaine magazine, recipe by Carolyn Potts.
Provided by Elly in Canada
Categories Bar Cookie
Time 1h20m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees.
- Spray 9x13 inch baking dish with oil.
- In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
- OR.
- Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
- Press mixture over bottom of baking dish.
- Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
- Meanwhile, in a bowl, stir flour, baking powder and salt.
- In a separate bowl, put beaten eggs then stir in brown sugar.
- Gradually stir in flour mixture, then add almonds and cherries.
- Spread over warm base.
- Bake in centre of oven until filling is set, 25 - 30 minutes.
- To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
- Gradually beat in 2 cups icing sugar until fluffy.
- Cover and set aside. Cool bars, then spread icing evenly over top.
- Refrigerate at least 2 hours before cutting into bars.
- Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
- Note: if you use the cherry juice for the frosting it will be a nice pink colour!
Nutrition Facts : Calories 176.4, Fat 8.4, SaturatedFat 4.1, Cholesterol 26.4, Sodium 58, Carbohydrate 24.1, Fiber 0.6, Sugar 17.3, Protein 2
RECIPES
This cake contains a classic combination of cherries and almonds and is an ideal cake to serve at an afternoon tea.
Time 1h20m
Yield 12
Number Of Ingredients 22
Steps:
- Step 1:Preheat the oven to 170°C, (fan 150°C, gas mark 3). Cut the cherries in half and rinse in hot water to remove all the syrup. Pat dry with kitchen paper.Step 2:Beat the butter and sugar until light and creamy, then gradually beat in the eggs a little at a time until well mixed, adding a little of the flour if the mixture curdles.Step 3:Fold in the flour, salt, cherries, ground almonds and almond extract until evenly mixed.Step 4:Spread the mixture into a 7 inch cake tin, top with flaked almonds and bake for 60-75 minutes, until firm to the touch and the cake has just begun to shrink from the side of the tin. Allow to cool for 10 minutes then remove from the tin and cool completely.Step 5:To decorate, mix the icing sugar with a drop of water to make a very thick, pourable icing. Drizzle over the cake. This cake will keep a week in a cake tin.
CHERRY-ALMOND SLICE-AND-BAKE COOKIES
Enjoy these nutty cookies for a dessert treat.
Provided by www.bettycrocker.com
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add flour, almonds and almond extract, beating on low speed until well blended. Stir in cherries.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
- Bake 18 to 22 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool 2 minutes. Roll cookies in powdered sugar; return to cooling racks.
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CHERRY ALMOND SHORTBREAD COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
Category CookiesTotal Time 5 hrs 15 minsEstimated Reading Time 5 mins
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
- Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted white chocolate.
MOM'S ALMOND CHERRY COOKIES - SUGAR N' SPICE GALS
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SLICE-AND-BAKE SHORTBREAD COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 5 hrs 15 minsServings 48
- Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.
- Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.
25 SLICE 'N BAKE REFRIGERATOR COOKIES: {RECIPES}
From tipnut.com
- Pinwheel: Chill the logs until firm enough, about 3 hours, or freeze for up to three months. [Fine Cooking].
- Brown Sugar Icebox: Can be frozen for up to 3 months (unfrosted); thaw and drizzle with melted chocolate. [Better Homes And Gardens].
- Cardamom Butter: Cardamom adds a special touch to the spice blend in these. They can be made two ways, rolled out and cut in shapes or sliced and popped in the oven.
- Peppermint Swirl: The dough for these lovely pink and white swirl treats will keep up to one week stored in the refrigerator. [Pillsbury].
- Cherry Almond: Ideal for the holidays. Can be kept chilled for up to 2 weeks. Or double-wrap them and freeze up to 1 month. [Betty Crocker].
- WWII Caramel: Easy and store quite well until needed, uses brown sugar instead of precious rationed granulated. They were also straightforward and not too sweet.
- Checkerboard: Yields about 8 dozen. This sort is a good choice for a holiday gift. The formed logs can be wrapped tightly, frozen for up to a month. [Baking Obsession].
- Lemon: Freeze for up to one month then just thaw for fresh-baked treats anytime. [Country Living].
- Penguin: So creative! Some clever rolling and food coloring is used to make these cute characters. [Diamonds for Dessert].
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