Cherry Almond Refrigerator CookieFrom INN AT STONY CREEK BED & BREAKFAST
Cooking Time:7 to 9 minutes
- 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
1/2 cup slivered almonds
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
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.