Ingrédients pour Dried Cherry Almond Filled Cookies
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- Granulated Sugar
- 1/4 teaspoon salt
- Pure Vanilla Extract
- All Purpose Flour
- Dried Cherries
- Amaretto Liqueur
- 1/4 cup (60ml) white grape juice
- 1 teaspoon almond extract
- Raw Sugar
- Whole Almonds
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Comment préparer Dried Cherry Almond Filled Cookies
- **Cream Cheese Dough:** In a stand mixer fitted with the paddle attachment, cream together 8 ounces (225g) of softened cream cheese and 1/2 cup (115g) unsalted butter until light and fluffy.
- Add 1/2 cup (100g) granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Beat until well combined.
- Reduce mixer speed to low. Gradually add 2 cups (250g) all-purpose flour and mix until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently form it into a ball.
- Divide the dough into four equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 1-2 hours (or overnight for easier handling).
- **Cherry Almond Filling:** In a small bowl, soak 1 cup (150g) dried cherries in 1/4 cup (60ml) amaretto and 1/4 cup (60ml) white grape juice for at least 2 hours, or preferably overnight.
- Drain the cherries, reserving the soaking liquid. Add the cherries, 1 teaspoon almond extract, 2 tablespoons (25g) granulated sugar, and 1/2 cup (60g) slivered almonds to a food processor.
- Pulse until the mixture forms a coarse paste. Scrape down the sides as needed.
- On a lightly floured surface, roll out each portion of chilled dough to 1/8 inch thickness.
- Use a 2-inch cookie cutter or knife to cut out circles.
- Place the circles on parchment-lined baking sheets.
- Drop about 1 teaspoon of the cherry almond filling into the center of each circle.
- Fold the dough over the filling to form a half-moon shape and gently press the edges to seal.
- (Optional) For a beautiful golden-brown finish, brush the cookies with an egg wash (1 large egg beaten with 1 tablespoon milk) before baking.
- Bake one sheet at a time in a preheated 350°F (175°C) oven for 18-20 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
33g
Fat
35g
Carbs
5g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Rolled Cookies Desserts Fruit American Oven Refrigerator Finger Food Holiday Event Cookies And Brownies Nuts Food Processor Blender Gifts Pacific Northwest Pitted Fruit Cherries Brunch Taste Mood Sweet Equipment Small Appliance Mixer Number Of Servings Presentation 4 Hours Or Less
