Dried Cherry and Almond Cookies with Vanilla Icing

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It is something new and looks festive w/ the dried cherries (or cranberries as some have indicated. I will definitely be making these as part of my cookie marathon this year!

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I just made these and they are wonderful and unique. I was looking for a way to use up some dried cherries - I'm sure cranberries work just as well. I was out of almonds and almond extract so substituted pecans and used double the vanilla extract. These are a do-over!

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Excellent! Made these exactly as directed [picked/dried my own cherries lasted summer]...........a nice change and we loved them. Just can't understand why people use a recipe then tweak it?????
BTW Null.........does that stand for "null and void", as in empty???? I believe it does!

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I made these with salted butter (left out the salt that the recipe calls for, and I substituted cranberries because I did not have any cherries.....

They came out great - the tartness of the cranberries paired with the sweetness of the cookies and icing works absolutely great !!

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I just made these this afternoon, although I made the recipe with dried cranberries instead of cherries. I made it without the icing and I'm glad I only made a half batch because I can't keep my hands off them (and neither can my friends!. I highly recommend them as a holiday treat.

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I used the unsalted butter but the cookies had an unusual saltiness to them...I assume its from the use of the sea salt. The cookies came out crispfor me and I was hoping for a softer cookie. I used dried cranberries and they tasted quite good in the cookie. Probably won't make these again unless I change out the sea salt for regular salt.

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Very welcome change from the usual cookies that are baked in my family. Easy to make as well. I used the salted butter and it still came out great.

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Tried this recipie with dried figs and it turned out yummy. Definately will make more to dip in my tea.

To the other poster, you use unsalted butter to control the amount of salt that goes into your cookies when baking. Very fundamental. You can find this with the rest of the butter in the dairy section of your grocrey store.

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the reason you use unsalted butter in baking is b/c you don't want to add any more salt than the recipe calls for, you don't want extra salt in the recipe due to the butter.

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JUST WONDERING ABOUT, WHY dO I gOT TO HAVE unsalted butter CAN"T fIND THE STICKS OF BUTTER iN mY AREA. lindajeanglasgow@yahoo.ca