I have several joys in my life; one of them is spending time with my family and another one is sharing recipes with you on LMLD. It is a delight when the two of them come together and that is what happened with the creation of Cherry Chocolate Almond Cookies.
A few weeks ago I joined the San Diego Food Blogger group on facebook where I heard about the The Great Food Blogger Cookie Swap #fbcookieswap. Such a wonderful idea and opportunity for sharing and giving. This year as part of the GFBCS we were asked to contribute to Cookies for Kids’s Cancer. I love a good cause and this was a good cause. Plus then we exchanged a dozen cookies each with 3 other food bloggers from somewhere across the United States. I sent Cherry Chocolate Almond Cookies to Ashley of Taylors4You, Linda of Food Huntress, and Jenna of justj.faye. I received lemon ginger shortbread cookies from Mary of This Tasty Life, chocolate dipped sugar cookies from Layla of Brunch Time Baker, and spritz cookies from Amanda and Hunter at High Heels to Hot Wheels.
The one requirement of our cookie was it had to be something we had never posted before. I took this as a personal challenge to not only share a favorite cookie you have never seen before but I wanted to create a cookie that you could imagine needing every Christmas and one that was uniquely my own. Now that was quite a challenge because there are certain things I think about that represent Christmas treats but I put two of them right smack into the middle of Cherry Chocolate Almond Cookies – cherries and chocolate with the bonus of almonds. Maybe I have mentioned this before but when I was growing up in Shelley, Idaho my Christmas stocking always had a box of cordial cherries, everyone in our family did. They were a favorite Christmas treat and tradition, and every once in a while I find them again in my Christmas stocking.
You might think that is where the family part comes in but there is more to the story. This past Thanksgiving, Craig and I traveled to northern California to spend the holiday with our son, his family, and our daughter with her family flew in from Orem, Utah. We had such a blast together visiting science museums, historical sights, and redwood parks (that are right in the middle of Oakland.) Another treat was visiting Fenton’s Creamery of the “UP” fame. Although it doesn’t look like the Fenton in the animated movie, it is the same Fenton. While there Craig and I split a Black & Tan but traded the vanilla ice cream for cherry vanilla. The Black & Tan is almond and vanilla ice cream smothered in chocolate fudge, almonds, and cherries. Now if you put those altogether into a cookie you get cherry chocolate almond cookies. Yup, that is how my cookies was born. And just so you know after making and baking them they passed the granddaughter test.
On to the recipe – maybe it will become a Christmas treat tradition for you too.
- ½ cup butter - softened
- ½ cup white sugar
- 1 egg
- 1 TBS almond extract
- ½ cup ground almond flour
- 1¼ cup all purpose flour
- ½ cup dried cherries - chopped
- 3 squares white or semi-sweet chocolate - chopped
- ½ cup sliced almonds (optional)
- Preheat oven to 400 degrees
- In a medium bowl, cream together the butter and sugar
- Add the egg and almond extract and mix in with the butter and sugar
- Stir in the flours, mix to combine all ingredients
- Add the chopped dried cherries and the chopped chocolate
- Mix just until combined throughout the cookie dough
- With a small cookie scoop place your cookie dough on an ungreased cookie sheet
- Flatten cookie scoops with the back of a large spoon
- Press in 3 or 4 sliced almonds to the top of each cookie
- Place in oven and bake for 8 minutes
- Remove from oven
- Transfer to cookie rack for cooling
- Store in an airtight container
Tip – you can make your own almond flour. Add 1 cup of whole almonds to your blender and turn it on until you have a fine flour. I used the grind setting. Also I had to stop every few seconds and stir the almonds around so the ones on top got to the blades and the flour was loosened from the bottom of the blender. It takes a minute or less to have 1 cup of almond flour.