Cherry-Almond Refrigerator Cookies
Prep Time: 1 hour 15 minutes Start to Finish: 3 hours 30 minutes
Makes: 5-6 dozen cookies Calories per cookie: 80
I know I have been on a cherry kick recently, and since I had leftover candied cherries in my fridge, I decided to use them up and make Betty Crocker's Cherry-Almond Refrigerator Cookies. I always surprise myself. I never think I am going to like cherries in a cookie, but once I make them they always taste great! To me, the cherries make the cookies look festive, but the main flavor here is the ground up almond and almond extract.
These cookies are great for the holidays, or anytime of year. You can make the batter ahead of time and keep it in the refrigerator for up to two weeks, or double wrap them and freeze them for up to two months! This way you can slice up cookies with ease whenever needed.
Ingredients
- 1/2 cup slivered almonds
- 1 cup butter softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp. almond extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped red candied cherries
Steps
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor (I used my Nutra-bullet) process almonds until finely chopped; set aside. **I ground my almonds down to almost a powder. This is optional. You can make them as fine or as course at you would like.
- In large bowl, beat butter, granulated sugar, and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder, and salt until dough forms. Stir in cherries and chopped almonds.
- Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours or until firm.
- eat over to 375 degrees F. Cut dough into 1/8-1/4 inch slices. On ungreased cookie sheets, place slices 2 inches apart. *Try to keep the cookies consistent in size so that they cook evenly.
- Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
Depending on how long you bake them, the cookies can be a little bit soft. For more of a crunch let them brown a minute or two longer. These cookies were light, and delicious. A sugar cookie with a cherry, almond flavor mixed in. They will definitely be making an appearance next Christmas!
<3 P.S.
The most time consuming part (besides waiting for the cookies to firm up in the fridge, is cutting up the candied cherries. Just be patient. They can be a bit sticky, but using a sharp chopping knife will help.