Ingredients for Dried Cherry And Almond Cookies With Vanilla Icing
- Unsalted Butter
- Sugar
- Pure Vanilla Extract
- Almond Extract
- Ground Cinnamon
- Fine Sea Salt
- Egg
- All Purpose Flour
- Dried Tart Cherry
- Blanched Slivered Almond
- Powdered Sugar
- Water
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How to Make Dried Cherry And Almond Cookies With Vanilla Icing
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped dried cherries and toasted almonds.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing: In a small bowl, whisk together powdered sugar, milk, and almond extract (if using) until smooth and creamy. Add more milk, one tablespoon at a time, if needed to reach desired consistency.
- Once the cookies are completely cool, drizzle the vanilla icing over them.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
77g
Fat
13g
Carbs
8g
