Shortbread cookies with icing, almonds and dried cherries

Votes: 2

Time: 2 hours 50 minutes
Complexity: easily
Quantity: 24 cookies

This recipe has one very significant advantage: the dough can be made in advance. If desired, you can even freeze a couple of batches and then simply defrost them before using. The cherries, combined with vanilla and almonds, give the cookies an incredible aroma, and the glaze adds a touch of elegance. You can use icing to create a themed design to make the dessert more themed and festive. If you're not particularly fond of cherries and almonds, or if someone in your family is allergic to them, you can substitute dried apricots and pine nuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

110 g butter, room temperature
0.5 cup + 2 tablespoons sugar
0.5 tsp vanilla extract
0.5 tsp almond extract
1/4 tsp ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 and 1/4 cups premium flour
3/4 cup coarsely chopped dried cherries
1/2 cup halved, blanched almonds, toasted and coarsely chopped*

Glaze

2 and 3/4 cups powdered sugar, sifted
2 tsp vanilla extract
3 tbsp. water, + more if needed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

CookieIn a large bowl, beat the butter with the sugar, vanilla and almond extracts, cinnamon, and salt with a mixer for about 2 minutes until light and fluffy, then beat in the eggs. Add the flour and beat on the lowest speed until smooth. Using a wooden spoon, fold in the dried cherries and almonds.

If desiredReplace the dried cherries with 0.5 cups of coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Use 1 teaspoon of vanilla extract and omit the almond extract.
Place the dough on a piece of plastic wrap and shape it into a log, approximately 30 cm long and 5 cm in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours (the dough can be made up to 3 days in advance).

Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
Cut the dough crosswise into 1/2-inch-thick slices. Place them on the prepared baking sheets, spacing them about 1 inch apart. Bake until the cookies are puffed and golden brown around the edges, about 15 minutes. Transfer them to a wire rack to cool completely before glazing, about 30 minutes.
GlazePlace the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, then add more water, 1 teaspoon at a time, until the mixture reaches a pourable consistency. (About 2/3 cup of icing should be enough.)
Place a wire rack on a baking sheet and place the cooled cookies on it. Using a spoon or fork, drizzle the glaze over the cookies, allowing any excess to drip onto the baking sheet. Let the glaze set for about an hour.

Note *

To roast almonds, Place it on a baking sheet in a single layer. Bake in an oven preheated to 175°C for 6-8 minutes until lightly browned. Cool completely before using..