Dried Cherry and Almond Cookies with Vanilla Icing
Dried Cherry and Almond Cookies with Vanilla Icing Recipe courtesy Giada De Laurentiis Prep Time: 12 min Inactive Prep Time: 2 hr 30 min Cook Time: 15 min Level: Intermediate Serves: 24 cookies Ingredients Cookies: * 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) * Icing: * 2 3/4 cups powdered sugar, sifted * 2 teaspoons pure vanilla extract * 3 tablespoons water, plus extra, as needed Directions 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. ~ @-> ~ <-@ ~ Merry Christmas! Dixie And she brought forth her firstborn son, and wrapped him in swaddling clothes, and laid him in a manger; because there was no room for them in the inn. And there were in the same country shepherds abiding in the field, keeping watch over their flock by night. And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid. And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Saviour, which is Christ the Lord. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger. And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men. http://www.youtube.com/watch?v=pn10FF-FQfs And, that is what Christmas is all about, Charlie Brown! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
