Almond Cherry Cookies
Tender, nutty cookies with bright bursts of cherry and almond flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour For a slightly crisper cookie, swap 2 tablespoons for cornstarch.
- 1/2 cup almond flour Gives almond flavor and tender texture.
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it is pliable, not melted.
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
Mix-ins
- 1/2 cup chopped cherries Fresh pitted or rehydrated dried cherries.
- sliced almonds optional sliced almonds for topping Press on top before baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream the softened butter and sugar together until light and fluffy — about 2–3 minutes by hand or 1–2 minutes with a mixer on medium.
- Stir in the almond extract and vanilla extract until evenly distributed.
- In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder.
- Gradually add the dry mixture to the butter mixture, stirring until a cohesive dough forms. Avoid overmixing; stop as soon as there are no streaks of flour.
- Fold in the chopped cherries so they're evenly distributed.
Baking
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Press a few sliced almonds on top if you like.
- Bake for 12–15 minutes, until the edges are lightly golden but centers still look soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies are best enjoyed with black tea, mild coffee, or cold milk. They can be stored in an airtight container; for freshness, include a slice of bread in the container.