Dried Cherry and Almond Cookies with Vanilla Icing

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These are so delicious and fairly easy to make. I boxed them up in little holiday treat boxes and they were a hit!

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I host an annual holiday cookie party, where a group of friends get together and bake all day. I can honestly say, that these cookies were a bit out of the box for me, since I don't normally cook or bake with cranberries (substitute for the cherries or slivered almonds for that matter. These cookies were absolutely amazing! Completely different from anything I've made before. They look real festive too! I will definitely make these again and again.

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I made these yesterday for an early Christmas dinner party and loved them. I used dried cranberries since I always have these on hand. They were so different from the usual holiday cookies. I loved the contrast of the chewiness of the dried cranberries and the crunchiness of the toasted almonds. I used only a 1 cup of confectioners sugar mixed with milk and this was more than enough to drizzle over the cookies. I made a batch if icing mixed with the vanilla and dumped it since I did not like the vanilla flavor. Definitely recommend trying these. You won't regret it.

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Awesome recipe! I substituted 1/2 cup of almond meal for flour. Also instead of vanilla for the frosting i used almond extract. Took these to a cookie exchange and they were a huge hit!

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I added about a half cup of Ghirardelli semi sweet chocolate chip to the recipe. I had no sea salt, so used regular talble salt. These cookies were excellent and pretty easy to make.

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So i made them, for the first time and they came out great. As always, i'll change the the recipe a bit. I used orange infused dried cranberries and insets of almond extract, I used brandy to add that little unknown kick in the back.

I also folded in some shredded coconut and they were amazing! did not need the frosting.
Perfecto!

Graci !

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I took these to a holiday cookie exchange last night and won first prize! They are unusual and scrumptious at the same time. They are not overly sweet, and the crusty bottom and dense chewiness go very well with the icing on top! The flavors are clear but subtle, and they are a wonderful change from the usual heavy chocolate and fudge cookies that are around.

They do take more than 12 minutes to prep for, especially if you have to toast almonds, chop dried cherries, chop the almonds - the mixing takes 12 minutes, but total prep is probably 1 hour. The icing recipe makes enough for four batches (8 dozen cookies - I made a batch of 6 dozen at once and had plenty of icing left over.

I made my dough two days in advance and it kept just fine in the fridge, wrapped in plastic wrap. Definitely a cookie worth the work!

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I really enjoyed the contrast between the tart cherries and the almonds. My husband hates dried fruit, so I made a second batch with milk chocolate chips for him, which weren't nearly as good. They were a bit too sweet, but I will thoroughly enjoy the ones with the cherries!

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I really liked how the almonds and cherries complimented each other! Though next time I might try some other kind of dried fruit for a change! Loved the taste of the almond extract and the smell is insane!

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My mom made these for our family cookie exchange and these are my favorites, hands down. That's saying something considering that my preferences definitely tend toward chocolate. I will be making a full batch for myself very soon.