Tuesday, December 18, 2012

Cherry Almond Thins




So far these delicious little Cherry Almond Thins have been the favorite of all the Christmas cookies baked this week. They are just the right amount of chewy and sweet. Please note that they are quite thin so if your oven is temperamental, you need to keep a really close eye on these to make sure they don't overcook. Enjoy!



Cherry Almond Thins
Makes about 6 dozen

  • 1 c. sugar
  • 1 c. butter, softened
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 egg
  • 3 c. all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 large container (16 oz) red candied cherries, 1 container finely chopped and 1 container cutting those cherries in half for garnish

1. In large bowl, beat sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda and salt. Stir in cherries and walnuts.

2. Divide dough in half. Shape each half into a roll, about 8 inches long and 2 inches in diameter. Wrap each roll in plastic wrap; refrigerate about 2 hours or until firm.

3. Heat oven to 375°F. Cut rolls into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Top each cookie with a cherry half. Bake 6 to 8 minutes or until light brown. Cool slightly; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Adapted from Betty Crocker


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