Dried Cherry and Almond Cookies with Vanilla Icing
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- Recipe categories: Fruit, Cherry, Nuts, Sugar,
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Total Reviews: 120
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By family_12411121
Lafayette, 57
on December 05, 2009
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I also substituted dried cranberries for the cherries because my grocery store was out. Other than that, I followed the recipe. They are fantastic!! I made them for a cookie exchange and I can't keep my husband from eating them. Just different enough than the norm, but delicious. I also agree that the baking time of 15 minutes is too long. I baked them for 12, but 11 might have been enough. Can't recommend these enough!!
By austin0927_12409139
Omaha, 67
on December 05, 2009
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I baked these for a cookie exchange. The gals all want the recipe. They look so Festive and are easy to make. I did substitute cranberries for the cherries and I used salted butter and omitted the salt. They came out just like the picture.
By csjimenez_1834541
miami lakes, FL
on December 04, 2009
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This cookie is excellent and super easy! LOVE IT! Thanks G :
By bandy_mandy_114...
Arizona City, AZ
on December 04, 2009
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I made these for my professors before finals and I made two batches. The first one, I followed the recipe exactly. They turned out wonderful!!! Absolutely loved them! For the second batch, knowing that one of my professors is allergic to nuts, I decided to use the same idea but use Lemon juice instead of almond extract and cranberries instead of cherries and completely omitted the slivered almonds. Again, AMAZING!!! I love this recipe and will continue to use it!
By foodie2632
Olathe, Kansas
on December 04, 2009
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This were super simple and very yummy - I skipped the glaze.
By mgcookgirl_12403981
st loius, 65
on December 03, 2009
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it looks great
By cmkchester_9857655
Darien Center, NY
on December 03, 2009
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I used amaretto for the flavoring as I was out of almond extract. Also, I found the cooking time to be a bit long. 12-13 minutes at most so the bottoms are lightly brown. I also drizzled them with white chocolate instead of the icing.
By rghsmh_12403011
Ball Ground, 49
on December 02, 2009
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I haven't made these yet but the recipe sounds wonderful and I will be sure to include these cookies in my Christmas cookie baking this weekend.
Thank you for sharing.
Sue H.
By lyonflying_8544040
Germfask, MI
on December 02, 2009
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Cook's Illustrated answered this question in the past and they said the salted and unsalted butters were interchangeable. I have made butter and use 1 teaspoon per pound of butter so if you feel uneasy about the interchange, cut back ? teaspoon per stick of butter in your recipe. Hope this helps.
By pennsykitty_123...
New York, 72
on December 02, 2009
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It seems all the chefs on FN are salt crazy. Way too much salt in all the recipes I use. I cut down by using salted butter in my baking and it works and tastes great. BYW sea salt and kosher salt are less SALTY tasting than regular table salt.
Dear Null: There are probably no food deliveries to null null so get off the net, get a shrink, and move into reality.