Dried cherries, ground almonds and a drizzle of chocolate make these cookies festive for the holidays. Source: EatingWell Magazine, November/December 2009

Beatrice Ricart & Anne Ricart
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • Grind almonds and sugar in a food processor to desired texture: a coarser texture will give you small almond pieces in the cookie; a fine grind will give great almond flavor without any crunch from the almonds. (Be careful to not overgrind: you will get almond paste.) Transfer the mixture to a large bowl. Add cherries and flour; mix to combine.

  • Add oil, egg white and vanilla and almond extracts; mix with a wooden spoon until well incorporated.

  • Shape the dough into walnut-size balls with your hands or a small cookie scoop (about 1 rounded tablespoon each) and place 1 1/2 inches apart on a large, ungreased baking sheet.

  • Bake until the bottoms are golden (the top will stay white), 10 to 12 minutes. Transfer to a wire rack to cool completely.

  • Melt chocolate (see Tip) and drizzle or pipe onto each cooled cookie, if desired. Let stand until the chocolate sets.

Tips

Make Ahead Tip: Store in an airtight container for up to 3 days or freeze without the chocolate drizzle (Step 6) for up to 3 months. Defrost at room temperature before drizzling with chocolate.

Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second intervals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner and squeeze the chocolate out.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition Facts

101 calories; 3.9 g total fat; 0.5 g saturated fat; 4 mg sodium. 15 mg potassium; 14.7 g carbohydrates; 0.9 g fiber; 8 g sugar; 1.8 g protein; 202 IU vitamin a iu; 18 mcg folate; 1 mg calcium; 3 mg magnesium; 7 g added sugar;

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