cherry-almond icebox cookies
Ingredients
- Servings: 24
- 1 cup butter, softened
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1/2 cup sliced blanched almonds
- 1/2 cup chopped red candied cherries
- 2 ounces white chocolate (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c). line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking.
- beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. stir flour into butter mixture until crumbly; stir in almonds and cherries. press mixture evenly into the bottom of prepared pan.
- bake in the preheated oven until lightly golden at edges, about 20 minutes. score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes. lift cookies from pan and slice to separate along scored marks.
- melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.
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