Cherry Almond Butter Cookies (Print version)
Dried cherries bring little chewy pockets to buttery almond cookies.
# Ingredients:
Ingredients
01 -
125 g softened butter
02 -
100 g caster sugar
03 -
1 large egg
04 -
1 tsp vanilla extract
05 -
180 g plain flour
06 -
60 g ground almonds
07 -
½ tsp baking powder
08 -
¼ tsp salt
09 -
80 g dried cherries, chopped
10 -
30 g flaked almonds
# Instructions:
01 -
Beat butter and sugar until light and creamy, about two minutes. Beat in egg and vanilla until combined.
02 -
Mix flour, ground almonds, baking powder and salt separately. Stir into the butter mixture just until no dry flour remains, then fold in chopped dried cherries.
03 -
Cover and chill the dough for 20 minutes. Heat oven to 180°C / 350°F and line two baking sheets.
04 -
Divide into 20 equal portions, about 35 g each. Roll gently, place 5 cm apart and flatten to discs about 5 cm wide. Press flaked almonds lightly onto the tops.
05 -
Bake one sheet at a time on the middle rack for 10–12 minutes per batch, until edges are pale golden and centers look set. Avoid deep browning, which dries the cookies.
06 -
Leave on the sheet for five minutes, then transfer carefully to a rack and cool for another five minutes before serving. The cookies firm as they cool.
07 -
Store fully cooled cookies in an airtight container at cool room temperature for up to four days, or freeze for longer storage.
# Good to know:
01 -
Includes 30 minutes resting or cooling time.