CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
- Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.
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 TURNOVERS
This cherry turnover recipe is a welcome treat, especially when served warm from the oven. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool. , Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork., Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.
Nutrition Facts : Calories 454 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
CHEWY CHERRY ALMOND COOKIES
These heavenly cookies are easy to make and have dried cherries, white chocolate chips, chopped almonds and macadamia nuts, oatmeal, and just a touch of coconut.
Provided by Jayne Jones
Categories Drop Cookies
Time 27m
Yield 3 1/2 dozen, 21 serving(s)
Number Of Ingredients 14
Steps:
- Cream together butter, brown sugar, sugar; add eggs and almond extract.
- Stir in dry ingredients and add cherries, nuts, and coconut.
- Drop from spoon on greased baking sheet.
- Bake at 350 for 11-13 minutes or until cookies are lightly browned.
Nutrition Facts : Calories 281.8, Fat 15.2, SaturatedFat 7.8, Cholesterol 32.7, Sodium 179.1, Carbohydrate 33.9, Fiber 1.7, Sugar 23.1, Protein 4
CHERRY CHIP ALMOND COOKIES
I had bought cherry chips on a whim and know what to do with them. Until I had tasted this cookie and thought the pairing would be great. They came out nicely. My kids loved them.
Provided by Blue-eyed 70s Chick
Categories Dessert
Time 15m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix flour, baking powder, and salt in a bowl set aside.
- Cream your butter, then slowly add your sugar. Blend well.
- Add your eggs,vanilla and almond extract.
- Slowly blend in flour mixture. Add your chips, drop by teaspoonful onto cookie sheet.
- Bake for about 10 minute.
OATMEAL CHERRY ALMOND COOKIES
Make and share this Oatmeal Cherry Almond Cookies recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 30m
Yield 4 dozen cookies.
Number Of Ingredients 9
Steps:
- Cream sugar and butter. add eggs and golden syrup, mix well.
- Meanwhile cook cherries in water (to cover) in microwave for about a minute to plump them up.
- Discard half the liquid, cool.
- Mix flour, baking soda, oats and nuts together. add cherries and cooking liquid to the wet ingredients; mix well.
- Loosely fold the dry ingredients in, leave batter to sit for at least half an hour (can be refrigerated overnight, but the cookie texture will be different).
- Drop teaspoons of the batter onto a greased cookie sheet.
- Bake 13 to 15 minutes at 350 degrees.
- Cool before storing.
- They are soft, a little chewy, and not particularly sweet.
Nutrition Facts : Calories 1255.9, Fat 66.8, SaturatedFat 31.8, Cholesterol 227.8, Sodium 936.5, Carbohydrate 144.2, Fiber 11.1, Sugar 54.6, Protein 25.4
CHERRY ALMOND COOKIES
I literally made these up on the spot at 9:15pm. 20 minutes later, I was looking at a tray full of wonderful, fluffy cookies.
Provided by Radio Saturday
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
- Combine oat flour and sugar in a large bowl. Add butter; beat with an electric mixer until creamy. Mix in egg and soy milk. Mix in baking powder and cinnamon; dough should be the consistency of soft cookie dough. Fold in cherries and 1/2 cup almonds.
- Drop cookie dough onto the prepared sheet in 2-tablespoon portions, leaving a few inches between each cookie. Sprinkle remaining slivered almonds on top of each cookie.
- Bake in the preheated oven until a toothpick inserted in the center of each cookies comes out clean, about 15 minutes.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 46.8 g, Cholesterol 34.7 mg, Fat 11.9 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 3.6 g, Sodium 141.8 mg, Sugar 28.1 g
CHERRY-ALMOND OATMEAL COOKIES
Make and share this Cherry-Almond Oatmeal Cookies recipe from Food.com.
Provided by Nurse_Corie
Categories Drop Cookies
Time 47m
Yield 48 cookies, 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- In a small bowl combine cherries and kirsch, triple sec or hot water. Let stand for 30 minutes; drain well.
- Meanwhile, combine butter and shortening until well blended. Add brown sugar, sugar, baking soda and salt until well blended. Beat in eggs. Beat in flour until well mixed. Stir in oats. Add drained cherries and almonds.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to wire rack; let cool.
- To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts : Calories 4903.8, Fat 239.8, SaturatedFat 91.4, Cholesterol 667, Sodium 3431.3, Carbohydrate 627.5, Fiber 33, Sugar 318.1, Protein 79.4
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