Almond Cherry Cookies
Delightful almond and cherry cookies, perfect for pairing with coffee or sharing at gatherings.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Room temperature for easier incorporation.
- 1 cup granulated sugar
- 1 cup brown sugar Packed firmly into the measuring cup.
- 2 large eggs Room temperature.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Measure accurately.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped almonds Roasted almonds for added flavor (optional).
- 1 cup dried cherries Can be replaced with dark chocolate chunks.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt, then gradually blend this dry mixture into the creamed mixture until fully incorporated.
- Gently fold in the chopped almonds and dried cherries.
- Drop rounded tablespoons of dough onto ungreased cookie sheets, leaving room for spreading.
Baking
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown.
- Let the cookies cool on baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Let them thaw at room temperature before enjoying.