Ingredients
Equipment
Method
How to Make Cherry Almond Cookies
- Drain and chop the cherries. Pat them dry with paper towels to remove excess moisture.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
- In another bowl, beat the unsalted butter and cream cheese together until light and fluffy.
- Gradually add granulated sugar, beating until airy and lighter in color, about 2-3 minutes.
- Mix in the egg, almond extract, vanilla extract, and cherry juice until well combined.
- Slowly add the dry mixture to the wet ingredients, mixing on low until just combined.
- Gently fold in the chopped cherries.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop out 2-tablespoon-sized balls of dough onto the prepared baking sheets.
- Bake for about 10 minutes or until edges are lightly golden.
- Allow cookies to cool on the pan for a few minutes before transferring to a wire rack.
- If using white chocolate, melt and drizzle over cooled cookies.
Nutrition
Notes
Ensure to drain and dry cherries properly to avoid excess moisture. Chilling the dough is essential for optimal texture.