Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, using an electric mixer or by hand, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 3/4 cup granulated sugar, 1/2 cup light brown sugar
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and almond extract until well combined.2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Gradually add the flour mixture to the wet ingredients, mixing on low speed or stirring until just combined. Be careful not to overmix the dough.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gently fold in the chopped dried cherries and the toasted slivered almonds. Distribute them evenly throughout the cookie dough.1 cup chopped dried cherries, 1/2 cup slivered almonds
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. You can also use a cookie scoop for uniform size.
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers appear set. The exact baking time will depend on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
These cookies can be stored at room temperature in an airtight container for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
