Dried Cherry & Almond Sharing Cookies
From Lisa Yockelson’s marvelous book, Baking By Flavor, comes one of our favorite recipes, great for summer picnics as well as cookouts. We had excellent results when we adapted the recipe using the following ingredients: products from our store. Quantities are easily doubled.
For 1 people ()
- 1 cup(s) +1 tbs Hecker's all-purpose white flour (if you're doubling the recipe, +2 tbs)
- 1 tablespoon(s) almond flour
- 0.33 cup(s) + 2 tbs fine yellow cornmeal (if you're doubling the recipe, +4 tbs)
- 0.33 cup(s) + 2 tbs India Tree superfine sugar (if you're doubling the recipe, +4 tbs)
- 0.33 cup(s) slivered almonds, lightly toasted & cooled
- 0.25 teaspoon(s) Bakewell Cream baking powder
- 0.25 teaspoon(s) French almond essence
- 0.25 teaspoon(s) Neilsen-Massey vanilla paste
- 0.13 teaspoon(s) salt
- 12 tablespoon(s) unsalted butter, softened
- 2 tablespoon(s) granulated sugar for sprinkling top of unbaked cookies
- 0.67 cup(s) dried cherries
- 1 9.5" round tart pan with removable bottom
Dried Cherry & Almond Sharing Cookies Directions
Preheat oven to 350° F. Butter tart pan.
Sift flour, cornmeal, baking powder and salt.
Cream butter, then add superfine sugar, ground almonds, and extracts. Continue to cream for 2 minutes.
Add sifted ingredients and mix on low speed until soft dough forms.
Mix the cherries and almonds in with flat paddle. Press dough into prepared pan and prick the dough here and there with the tines of a fork.
Sprinkle with sugar and bake about 30 minutes or until golden and set.
Allow to cool before removing from pan. This dough also works well with dried cranberries.
Leftover dried berries can be marinated in a jar filled with a liqueur of your choice. This is divine mixed into a summer fruit coupe or used as a topping for sorbet or ice cream.