Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. This initial creaming step is crucial for creating a tender cookie texture.1 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
- Add the large egg to the creamed butter and sugar mixture. Continue beating until well combined. Next, stir in the almond extract and vanilla extract. Ensure these extracts are thoroughly incorporated to distribute their wonderful aromas and flavors throughout the dough.1 large egg, 1 teaspoon almond extract, 1/2 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking these dry ingredients together helps to ensure they are evenly distributed, preventing pockets of baking soda or salt in your cookies.2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredient mixture to the wet ingredients in the large mixing bowl. Mix on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. Stop mixing as soon as you no longer see streaks of flour.
- Gently fold in the finely chopped dried cherries and the lightly toasted slivered almonds. Use a spatula or wooden spoon for this step to avoid crushing the delicate ingredients. Ensure they are evenly dispersed throughout the cookie dough.1 cup finely chopped dried cherries, 1/2 cup slivered almonds
- For best results and easier handling, cover the bowl of cookie dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the fats to firm up, which helps prevent the cookies from spreading too much during baking and concentrates the flavors.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes for easy cleanup.
- Roll the dough into 1-inch balls. Place the balls about 2 inches apart on the prepared baking sheets. If desired, gently press a few extra slivered almonds or pieces of chopped dried cherry onto the top of each cookie for an attractive finish.Additional slivered almonds, Additional chopped dried cherries
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still appear slightly soft. The exact baking time will depend on your oven. Avoid overbaking to ensure a tender cookie.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up further before handling.
Notes
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough balls for up to 3 months.
