Cherry Almond Icebox Cookies Recipes

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CHERRY-ALMOND REFRIGERATOR COOKIES



Cherry-Almond Refrigerator Cookies image

Looking for a tasty holiday dessert? Then check out these cherry-almond cookies that can be made ahead of time.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 60

Number Of Ingredients 10

1/2 cup slivered almonds
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped red candied cherries

Steps:

  • Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
  • In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.
  • Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
  • Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
  • Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g

ALMOND ICEBOX COOKIES



Almond Icebox Cookies image

With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 dozen.

Number Of Ingredients 9

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped almonds
2 packages (2-1/2 ounces each) whole unblanched almonds

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in waxed paper. Refrigerate for 2 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 113 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

CHERRY ALMOND COOKIES



Cherry Almond Cookies image

I literally made these up on the spot at 9:15pm. 20 minutes later, I was looking at a tray full of wonderful, fluffy cookies.

Provided by Radio Saturday

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 8

Number Of Ingredients 9

1 ½ cups oat flour
¾ cup white sugar
3 tablespoons butter, at room temperature
½ cup vanilla-flavored soy milk
1 egg
½ tablespoon baking powder
½ tablespoon ground cinnamon
1 cup dried cherries
¾ cup slivered almonds, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
  • Combine oat flour and sugar in a large bowl. Add butter; beat with an electric mixer until creamy. Mix in egg and soy milk. Mix in baking powder and cinnamon; dough should be the consistency of soft cookie dough. Fold in cherries and 1/2 cup almonds.
  • Drop cookie dough onto the prepared sheet in 2-tablespoon portions, leaving a few inches between each cookie. Sprinkle remaining slivered almonds on top of each cookie.
  • Bake in the preheated oven until a toothpick inserted in the center of each cookies comes out clean, about 15 minutes.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 46.8 g, Cholesterol 34.7 mg, Fat 11.9 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 3.6 g, Sodium 141.8 mg, Sugar 28.1 g

CHERRY ICEBOX COOKIES



Cherry Icebox Cookies image

As a home economics teacher, I often supplied treats for school functions. These delectable cookies were always popular.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 cup maraschino cherry juice
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and cherries. , Shape into four 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES



Chewy Almond and Cherry Thumbprint Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 24 cookies

Number Of Ingredients 8

4 cups blanched almond flour
2/3 cup coconut sugar
1/4 cup honey, such as thyme or clover
2 tablespoons limoncello or freshly squeezed lemon juice
1 teaspoon lemon zest (from 1 large lemon)
1/4 teaspoon kosher salt
1 large egg, at room temperature
3 tablespoons cherry jam

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
  • Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING



Dried Cherry and Almond Cookies with Vanilla Icing image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h57m

Yield 24 cookies

Number Of Ingredients 13

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

Steps:

  • 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.

CHERRY ICEBOX COOKIES



Cherry Icebox Cookies image

I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.

Provided by Barenakedchef

Categories     Dessert

Time 3h15m

Yield 4 dozen

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) jar maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/4 cup red decorator sugar (optional)

Steps:

  • Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
  • Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
  • Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
  • Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
  • Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.

CHERRY-ALMOND SLICE-AND-BAKE COOKIES



Cherry-Almond Slice-and-Bake Cookies image

Enjoy these nutty cookies for a dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 48

Number Of Ingredients 7

1 cup butter, softened
1/4 cup granulated sugar
2 cups Gold Medal™ all-purpose flour
2 cups ground almonds
1/4 teaspoon almond extract
1/4 cup maraschino cherries, drained, chopped
Powdered sugar

Steps:

  • Heat oven to 325°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add flour, almonds and almond extract, beating on low speed until well blended. Stir in cherries.
  • Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
  • Bake 18 to 22 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool 2 minutes. Roll cookies in powdered sugar; return to cooling racks.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg

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