Cherry-almond Shortbread Cookies |
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Prep Time: 0 Minutes Cook Time: 28 Minutes |
Ready In: 28 Minutes Servings: 24 |
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Delicious shortbread cookies with cherries and almonds. Great alongside some ice cream. Ingredients:
24 dried tart cherries(about 11/2ozs.) |
1/3c creme de cassis(black-current liqueur) |
1/2c raw almonds with skins,divided |
1/2c flour |
1/2c wholw wheat flour |
1/2tsp salt |
1/2c(1 stick )unsalted butter,room temperature |
1/2c powdered sugar,sifted |
1 large egg,lightly beaten |
Directions:
1. Soak cherries in cassis in small bowl at least 4 hours or overnight. Drain;pat dry.
2. Grind 3Tbs almonds in mini processor until finely ground.Finely chop remaining almonds. Whisk flour,whole wheat flour and salt in medium bowl.. Using electric mixer,beat butter and sugar in large bowl until creamy,about 2 mins. Add ground almods;beat till well blended,about 1 min. Beat in flour mixture on low speed just to blend. Spread dough onto parchment or waxed paper. Using paper as a guide,form dough into 81/2x13/4 log. Brush dough all over with egg(except ends) Scatter chopped almonds on sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic and chill at least 2 hours.(Dough can be made 2days ahead,keep refrigerated) (Cover and chill cherries)
3. Preheat oven to 350. Let dough stand at room temperature 10 mins. Unwrap dough and cut into 3/8 thick slices. Place cookies on large ungreased baking sheet,spacing 1' apart Place 1 cherry in center of each cookie
4. Bake 10 mins. Press cherries into cookies(cookies will have softened). Rotate baking sheet in oven and bake until cookies are lightly golden and slightly puffed,about 18 mins. longer. Cool cookies on sheet on rack for 5 mins. Transfer cookies to rack to cool completely.
5. Cookies can be done 2 days ahead. Store airtight at room temperature.
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