Dried Cherry and Almond Cookies with Vanilla Icing Recipe

Tart Cherry and Almond Cookies with Vanilla Glaze Recipe

Tart Cherry and Almond Cookies with Vanilla Glaze

• Difficulty: Intermediate
• Makes: 24 cookies
• Nutritional Information Per Serving: Serving Size 1 of 24 servings | Calories 128 | Total Fat 6 g | Saturated Fat 3 g | Carbohydrates 18 g | Dietary Fiber 1 g | Sugar 12 g | Protein 2 g | Cholesterol 18 mg | Sodium 29 mg

• Total Time: 2 hr 57 min
• Preparation: 12 min
• Resting Time: 2 hr 30 min
• Baking: 15 min

Cookie Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup, plus 2 tablespoons granulated sugar
• 1/2 teaspoon genuine vanilla extract
• 1/2 teaspoon genuine almond extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 large egg
• 1 1/4 cups all-purpose flour
• 3/4 cup coarsely chopped dried tart cherries (see Chef's Note)
• 1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Chef's Note)

Vanilla Glaze Ingredients:

• 2 3/4 cups confectioners' sugar, sifted
• 2 teaspoons genuine vanilla extract
• 3 tablespoons water, plus additional, as required

Cook Mode: Keep your screen awake while preparing this delightful recipe!

Instructions:

1. Prepare the Cookie Dough: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes. Beat in the egg, then mix in the flour on low speed until just combined. Gently fold in the dried tart cherries and toasted almonds with a wooden spoon for that perfect burst of flavor and crunch.
2. Shape and Chill: Transfer the dough to plastic wrap, shape into a 12-inch log about 1 1/2-inches thick, wrap tightly, and chill in the refrigerator for at least 2 hours (up to 3 days ahead for convenience).
3. Preheat the Oven: Position a rack in the center. Preheat to 350F. Line two baking sheets with parchment paper.
4. Slice and Bake: Cut the chilled log into 1/2-inch slices, place 1-inch apart on sheets. Bake until edges are golden and cookies are puffed, about 15 minutes. Cool on racks for 30 minutes before glazing.
5. Make the Vanilla Glaze: In a medium bowl, sift confectioners' sugar. Stir in vanilla and water gradually, adding more water 1 teaspoon at a time until drizzle-ready (about 2/3 cup).
6. Ice the Cookies: Set cooled cookies over a baking sheet-lined rack. Drizzle with glaze using a spoon or fork, letting excess drip. Dry for 1 hour. Indulge in these irresistible treats!
7. Chef's Note for Toasting Almonds: Spread almonds in a single layer on a baking sheet. Toast at 350F for 6-8 minutes until golden. Cool before using.
8. Chef's Note with Variation: Swap cherries for 1/2 cup chopped dried apricots and add 2 tablespoons toasted pine nuts. Use 1 teaspoon vanilla extract, omit almond extract, for a fresh twist.