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Cherry Almond Cookies

Saturday, April 8, 2017 20:09

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(Before It's News)

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I wanted to bake a treat for Todd this weekend. He's suffering some side effects now from the radio-therapy and I wanted to make him something very tasty that he would enjoy. He has always been a huge fan of cherries and cakes with cherries. He also loves shortbreads. So I baked him some Cherry Almond Cookies!

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These are one of his favourite cookies that I make and no small wonder. They melt in your mouth!

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I like them too because they are simple to make and the recipe doesn't make a ton. Only 25 perfect, buttery, crisp, moreishly delicious cookies.

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You melt the butter in a saucepan and stir in the rest of the ingredients to make a soft dough, which you then roll into balls and space out on a baking sheet.

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Pressed down lightly with the palm of your hand and topped with a cherry, you then bake them until they are golden brown. The almond drizzle is my own addition. to this recipe which I adapted from a small book I have, entitled Cookie Jar by Love Food.

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*Cherry Almond Cookies*

Makes 25

Printable Recipe

Buttery and crisp with an almost shortbread like texture and distinct almond flavour. Glaze or not as desired.

200g butter, cut into cubes (7 ounces)

90g sugar (scant half cup)

1/2 tsp almond extract

280g self raising flour (2 cups)

25g ground almonds (5 TBS)

25 glace cherries

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Preheat the oven to 180*/350*F/ gas mark 4. Butter several large baking sheets. Set aside.

Place the butter in a saucepan and melt it slowly over low heat, without colouring. Remove from the heat. Stir in the sugar and almond extract. Add the flour and ground almonds to make a soft smooth dough. Roll into 25 equal sized balls and place the balls onto the baking sheets, leaving some room for spreading. Flatten slightly with your hands and top each with a cherry.

Bake for 10 to 15 minutes until golden brown. Remove from the oven and let stand on the baking sheets for several minutes before transferring to a wire rack to cool.

Optional Glaze:

Whisk together 35g (1/4 cup) icing sugar with a tsp of softened butter and enough hot water to make a smooth drizzle. Flick this mixture over top of the cookies. Allow to set.