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Cherry Almond Refrigerator Cookie

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Cooking Time:

7 to 9 minutes

Ingredients

  • 1/2 cup slivered almonds
  • 1 cup butter or margarine, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 1/2 cups Gold MedalĀ® all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt (optional)
  • 1 cup chopped red candied cherries

Directions

1/2 cup slivered almonds
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup chopped red candied cherries

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, process almonds until finely chopped; set aside.

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.

Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

When cooled I like to drizzle with dark chocolate. It makes it so festive and so decadent.