Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer for 2-3 minutes until fluffy.
- Beat in the egg, vanilla extract, and almond extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and cream of tartar, then gradually add to the wet mixture and mix until combined.
- Fold in the chopped cherries and sliced almonds gently with a spatula.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes, until the edges are lightly golden and the centers are soft.
- Allow the cookies to cool on the baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 90kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 30mgPotassium: 45mgSugar: 5gVitamin A: 100IUCalcium: 10mgIron: 0.5mg
Notes
Store cookies in an airtight container with a piece of bread to maintain softness. Replace the bread slice as needed.
You can freeze baked cookies for up to 3 months or freeze cookie dough balls for fresh cookies anytime by baking from frozen.
For variations, consider using whole wheat flour, gluten-free flour, or substituting cherries with cranberries or chocolate chips.
Always ensure to drain cherries well to avoid extra moisture affecting the dough's consistency.
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