Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This process, usually taking about 2-3 minutes with an electric mixer, incorporates air and is crucial for tender cookies.1 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the large egg until thoroughly combined. Then, stir in the almond extract and vanilla extract, ensuring they are evenly distributed throughout the batter.1 large egg, 1 teaspoon almond extract, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the leavening agent and salt are evenly dispersed, preventing pockets of bitterness or uneven rise.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix at this stage, as overmixing can lead to tough cookies.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gently fold in the roughly chopped dried cherries and the lightly toasted slivered almonds. Ensure these delicious additions are evenly distributed throughout the cookie dough.½ cup dried cherries, roughly chopped, ½ cup slivered almonds, lightly toasted
- For easier handling and to prevent excessive spreading during baking, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is especially helpful if your kitchen is warm.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size.
- Bake for 10-14 minutes, or until the edges are lightly golden brown and the centers appear set but still slightly soft. The exact baking time will vary depending on your oven and the size of your cookies.
- Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This brief cooling period on the sheet helps them firm up.
Notes
To keep your Almond Cherry Cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies in a freezer-safe bag or container for up to 3 months. Simply place a piece of parchment paper between layers to prevent sticking. To reheat, gently warm them in a low oven (around 250°F / 120°C) for a few minutes until slightly warmed through. If reheating from frozen, allow them to thaw at room temperature first before gently warming.
