Continuing with my Christmas cookie baking, these cherry almond refrigerator cookies are both delicious and very easy to make. The nice thing is that the recipe makes a LOT of cookies, so you can save half of the dough to whip up a fresh batch at a later date.
Cherry Almond Refrigerator Cookies
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped almonds
- 1 cup glace cherries, diced
- 1 cup white chocolate chips (or 4 ounces white chocolate baking squares, chopped)
Bea the butter and sugars. Add the egg and almond extract and beat until light and fluffy. Slowly beat in the flour, baking soda, baking powder and salt. Then stir in the rest of the ingredients. Divide the dough in two, and roll each into a log about 8-9 inches long. Wrap in plastic wrap and chill overnight, or at least 6 hours. Slice in 1/4 inch thick slices and place on greased cookie sheet. Bake at 375F for about 10-12 minutes (until golden in colour). Let it set for a couple of minutes, before transferring to a wire rack. I find one roll makes about 4 dozen thin, crispy cookies.
You can vary these by substituting macadamia nuts for the almonds. You could substitute dried cranberries for the cherries or use green and red glace cherries for a more colourful cookie.
I like refrigerator cookies…you get all the yumminess and crispy crunchiness of a rolled cookie, with far less work:)
