DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING RECIPE | GIADA …
|1/2 cup (1 stick) unsalted butter, at room temperature|
|1/2 cup, plus 2 tablespoons sugar|
|1/2 teaspoon pure vanilla extract|
|1/2 teaspoon pure almond extract|
|1/4 teaspoon ground cinnamon|
|1/4 teaspoon fine sea salt|
|1 large egg|
|1 1/4 cups all-purpose flour|
|3/4 cup coarsely chopped dried tart cherries (see Cook’s Note)|
|1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook’s Note)|
|2 3/4 cups powdered sugar, sifted|
|2 teaspoons pure vanilla extract|
|3 tablespoons water, plus extra, as needed|
- 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.
CHOCOLATE CHIP CHERRY OATMEAL COOKIES RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 35 minutes
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 15 cookies.
|1/2 cup butter, softened|
|2/3 cup packed brown sugar|
|1/3 cup sugar|
|1 large egg|
|1 teaspoon vanilla extract|
|1 cup all-purpose flour|
|3/4 cup quick-cooking oats|
|3/4 teaspoon baking soda|
|1/2 teaspoon salt|
|2/3 cup dried cherries, chopped|
|1/2 cup semisweet chocolate chips|
- In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.
Calories 203 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 194mg sodium, CarbohydrateContent 31g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
OATMEAL AND DRIED CHERRY COOKIES | MARTHA STEWART
Provided by: Martha Stewart
Categories: Cookie Recipes
Yield: Makes about 4 dozen
|1 1/2 cups all-purpose flour|
|1 teaspoon ground cinnamon|
|1/2 teaspoon salt|
|1/2 teaspoon baking soda|
|1/2 teaspoon baking powder|
|1 cup (2 sticks) unsalted butter, room temperature|
|1 cup dark-brown sugar|
|1/2 cup granulated sugar|
|2 large eggs|
|1 teaspoon pure vanilla extract|
|2 cups old-fashioned rolled oats|
|2 cups dried sour cherries|
- Preheat oven to 350 degrees. Line baking sheets with parchment paper;set aside. In a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking powder; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugars until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla, and beat to incorporate. Add flour mixture to butter mixture, beating on low speed to combine. Stir in the oats and dried cherries.
- Using a 2-ounce scoop, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake until edges are just turning brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to wire racks to cool completely.