Cherry Chip Almond Cookies Food

CHERRY-ALMOND COOKIES WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed.
• Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING

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 REFRIGERATOR COOKIES

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.

CHEWY CHERRY ALMOND COOKIES

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.

ALMOND GLAZED CHERRY CHIP SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• Combine butter, sugar and almond extract in a large mixer bowl. Beat at medium speed, until creamy.
• Reduce speed to low; add all remaining ingredients and beat until well mixed.
• Roll dough into 1 inch balls; place 2 inches apart on cookie sheet.
• Flatten balls to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar.
• Bake for 7-9 minutes or until edges are very lightly browned.
• Cool 1 minute; remove from cookie sheets. Cool completely.
• Stir together glaze ingredients with wire whisk, adding additional water if necessary to make a smooth and creamy glaze. Decorate cooled cookies with glaze.

CHERRY CHIP ALMOND COOKIES

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.

MARASCHINO CHERRY ALMOND COOKIES

Steps:

• Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
• Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
• Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
• Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes.
• To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.

CHERRY ALMOND COOKIES

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.

CHERRY CHIP COOKIES

Steps:

• Heat oven to 375*F.
• Combine butter flavored crisco, brown sugar, milk, and cherry extract in large bowl.
• Beat at medium speed until well blended.
• Beat egg into creamed mixture.
• Combine flour, salt, and baking soda.
• Mix into creamed mixture just until blended.
• Stir in cherry chips and almonds.
• Drop rounded tablespoons of dough 3-inches apart on an ungreased baking sheet.
• Bake at 375*F.
• for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies.
• DO NOT OVERBAKE.
• Cool 2 minutes on baking sheet.
• Remove cookies to racks to cool completely.

OATMEAL CHERRY ALMOND COOKIES

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.