Ingredients
Equipment
Method
- **Preheat** your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- **Whisk** together the flour, baking powder, and salt in a medium bowl. Set aside.1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- In a large bowl, **cream** together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed brown sugar
- **Beat** in the egg and almond extract until well combined.1 large egg, 1 teaspoon almond extract
- Gradually **add** the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 large egg, 1 teaspoon almond extract
- **Fold** in the chopped dried cherries and slivered almonds.1/2 cup chopped dried cherries, 1/2 cup slivered almonds
- **Drop** rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- **Bake** for 8-10 minutes, or until the edges are lightly golden brown.
- **Let** the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- **Serve** and enjoy your delicious **Cherry Almond Cookies**!
Notes
This recipe is inspired by Nana Rose's Cherry Almond Cookies.