CHERRY ALMOND SKILLET SHORTBREAD
Provided by Trisha Yearwood
Categories dessert
Time 1h25m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray, then line the skillet with a parchment circle. Spray the parchment with more cooking spray.
- In a large mixing bowl, stir the granulated sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract, dried cherries and orange zest and stir well.
- Pour the batter into the skillet. Top with the sliced almonds and the turbinado sugar.
- Bake until slightly brown on top, about 35 minutes.
- Cool the shortbread in the skillet. When cool, cut into wedges.
DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING
Provided by Giada De Laurentiis
Categories dessert
Time 2h57m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- For the Cookies:
- In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.
- Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
- Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
- Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.
- For the Icing:
- Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)
- Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.
- Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
- Cook's Note Alternative:
- Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
CHERRY ALMOND SHORTBREAD COOKIES
Provided by Amelia Saltsman
Categories Cookies Mixer Dessert Bake Christmas Picnic Valentine's Day Low Cal Dried Fruit Cherry Tree Nut Almond Shower Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 9
Steps:
- Soak cherries in cassis in small bowl at least 4 hours or overnight. Drain; pat dry.
- Grind 3 tablespoons almonds in mini processor until finely ground. Finely chop remaining almonds.
- Whisk all purpose flour, whole wheat flour, and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until creamy, about 2 minutes. Add ground almonds; beat until well blended, about 1 minute. Beat in flour mixture on low speed just to blend.
- Scrape dough out onto sheet of parchment or waxed paper. Using paper as aid, form dough into 81/2x13/4-inch log. Brush dough all over with egg (except for ends). Scatter chopped almonds on sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic wrap and chill at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep refrigerated. Cover and chill cherries.
- Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Unwrap dough and cut into 3/8-inch-thick slices. Place cookies on large ungreased baking sheet, spacing 1 inch apart. Place 1 cherry in center of each cookie.
- Bake 10 minutes. Press cherries into cookies (cookies will have softened). Rotate baking sheet in oven and bake until cookies are lightly golden and slightly puffed, about 18 minutes longer. Cool cookies on sheet on rack 5 minutes. Transfer cookies to rack to cool completely. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.
ALLISON'S HONEYED ALMOND-CHERRY SHORTBREAD
Dried fruit and nuts may be the ingredients for traditional fruitcake, but here they shine in Allison Hedges' lusciously dense cookies. The secret is in the prep work: Cherries are soaked in sherry with citrus zest, and almonds get a salty-sweet coating for "pockets of deliciousness."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 12
Steps:
- Prepare the macerated cherries: Combine all ingredients in a medium bowl, and toss to combine. Let stand for about 1 hour, stirring occasionally.
- Make the honeyed almonds: Cook honey and butter in a medium saucepan over medium-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, salt, and vanilla. Stir to coat completely. Remove from heat, and spread on a parchment-lined baking sheet. Let cool, about 30 minutes, then coarsely chop.
- Make the dough: Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add macerated cherries, and mix until combined. Add flour and salt, and mix until dough just comes together, about 1 minute. Add honeyed almonds, and mix until just combined.
- Turn out dough onto a piece of parchment, and form into a 2 1/2-by-16-inch rectangular log, pressing edges with a ruler to shape; wrap in parchment. Refrigerate until firm, at least 1 hour or up to 2 days. (Dough can be frozen for up to 3 months.) Cut dough into 1/4-inch-thick slices, and arrange on parchment-lined baking sheets. Chill in refrigerator for 1 hour.
- Preheat oven to 300 degrees. Bake until cookies are golden and set, 30 to 35 minutes. Let cool completely on baking sheets.
CHERRY ALMOND SHORTBREAD
Make and share this Cherry Almond Shortbread recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 22m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Cream butter and sugar well in a large bowl.
- Add remaining ingredients.
- Work into butter mixture.
- Shape into 4 rolls about 1 1/2 inches in diameter.
- Put each roll into waxed paper and chill.
- Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.
Nutrition Facts : Calories 125.9, Fat 7.4, SaturatedFat 4, Cholesterol 16.3, Sodium 64.1, Carbohydrate 14, Fiber 0.5, Sugar 7.3, Protein 1.4
CHERRY CHOCOLATE SHORTBREAD COOKIES
For higher fiber, try using Eagle Mills all-purpose flour with ultragrain. This came from a leaflet. I have not tried this just posting for safe keeping.
Provided by internetnut
Categories Dessert
Time 40m
Yield 3 1/2 dozen, 54 serving(s)
Number Of Ingredients 10
Steps:
- Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
- Form into 1"-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
- Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
- Cool 5 minutes; remove to a wire rack to cool completely.
- Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.
Nutrition Facts : Calories 59, Fat 3.5, SaturatedFat 2.2, Cholesterol 9, Sodium 24.4, Carbohydrate 6.4, Fiber 0.2, Sugar 2.3, Protein 0.5
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CHERRY ALMOND SHORTBREAD COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
Category CookiesTotal Time 5 hrs 15 minsEstimated Reading Time 8 mins
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
- Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted white chocolate.
CHERRY ALMOND SHORTBREAD COOKIES - SIMPLE SEASONAL
From simpleseasonal.com
4.4/5 (18)Category DessertsCuisine ItalianTotal Time 32 mins
- In a medium sized mixing bowl, cream the butter and then add powdered sugar and cream together with a hand mixer. Add maraschino cherry juice, almond extract, and vanilla and continue to mix until smooth.
- Add flour and the chopped maraschino cherries to the bowl and work the two ingredients into the butter and sugar mixture using a spatula or your hands. Take care not to over-mix. You're going for well-combined, but not beaten.
- Scoop the mixture into the middle of a piece of plastic wrap, mold into a log shape about 1½ inches in diameter, then roll up in the plastic wrap and tie off the ends. Place in the freezer for 1 hour.
- After the dough has hardened in the freezer, preheat your oven to 350ºF. Cut the dough out of the plastic wrap and cut in ⅛ inch thick slices. Place on a cookie sheet covered with parchment and bake for 11-13 minutes or until the cookies are just beginning to turn golden brown.
CHERRY-ALMOND SHORTBREAD COOKIES RECIPE | BON APPéTIT
From bonappetit.com
Servings 24
- Grind 3 tablespoons almonds in mini processor until finely ground. Finely chop remaining almonds.
- Whisk all purpose flour, whole wheat flour, and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until creamy, about 2 minutes. Add ground almonds; beat until well blended, about 1 minute. Beat in flour mixture on low speed just to blend.
- Scrape dough out onto sheet of parchment or waxed paper. Using paper as aid, form dough into 8 1/2x1 3/4-inch log. Brush dough all over with egg (except for ends). Scatter chopped almonds on sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic wrap and chill at least 2 hours. DO AHEAD Dough can be made 2 days ahead. Keep refrigerated. Cover and chill cherries.
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