Ingredients
The following ingredients have 30 Servings
- 1 cup unsalted butter, (room temperature)
- ½ cup powdered sugar, (plus 2 cups for rolling cookies)
- 1 teaspoon almond extract
- 2¼ cups sifted Bob’s Red Mill Organic Unbleached All Purpose White Flour (measure before sifting)
- ¼ teaspoon salt
- 1/2 cup frozen almond paste (about 3.5 ounces almond paste, frozen, then grated using the large-hole side of a box grater)
- 1/2 cup Bob’s Red Mill Organic Almond Meal/Flour
- 2/3 cup finely chopped dried cherries
Instruction
- Preheat oven to 400 degrees
- Line a large baking sheet with parchment paper, set aside.
- Combine the butter and 1/2 cup powdered sugar in a large mixing bowl. Beat on medium speed until blended and creamy.
- Add the almond extract and salt, and beat until incorporated.
- Sift the all-purpose flour into the butter mixture. Add the almond flour, grated almond paste and dried cherries. Mix just until blended.
- Roll into 1-inch balls and place 1-inch apart on the prepared baking sheet.
- Bake at 400 degrees for 12 to 14 minutes or until lightly browned on the bottom.
- While the cookies are baking, pour 2 cups powdered sugar into a shallow bowl or pie plate.
- Remove the cookies from the oven and while hot, carefully roll each in powdered sugar. Set the cookies aside on a parchment lined wire rack to cool. Once cool, roll again in powdered sugar. Store in an airtight container in a cool location.
