Best 5 Cherry Almond Slice Recipes

CHERRY-ALMOND SLICE-AND-BAKE COOKIES

Steps:

• Heat oven to 325°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add flour, almonds and almond extract, beating on low speed until well blended. Stir in cherries.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 18 to 22 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool 2 minutes. Roll cookies in powdered sugar; return to cooling racks.

CHERRY-ALMOND SLICES

Steps:

• Line a cookie sheet with foil;set aside In a large mixing bowl beat butter with an electric mixer on med-high for 30 sec.
• Add brown sugar,baking powder,and salt.
• Beat until combined.
• Beat in eggs and orange juice until combined.
• Beat in as much flour with the mixer as possible use a wooden spoon to add any remaning flour and 1/4 cup of nuts.
• Divide dough in half.
• Shape each half into prepared cookie sheet.
• Flatten to 1 in thick.
• Make an indention that's 1 in wide and 1/2 in deep down the middle of each log from end to end.
• Combine egg and milk.
• Brush on top and sides of dough.
• Spoon in filling.
• Sprinkle with remaining nuts.
• Bake in a 375 oven for 25-30 min or until a wooden toothpick comes out clean.
• Cool logs on cookie sheet on a wire rack for an hour.
• Transfer logs to a cutting board,with a serrated knife cut each log crosswise into 1/2 in thick slices.
• If desired, in a small pan heat chocolate and shortening over low heat until melted,stir frequently.
• Drizzle over slices.

DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING

Steps:

• 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.

CHERRY-ALMOND REFRIGERATOR COOKIES

Steps:

• Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.
• Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
• Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

CHERRY SLICES

Steps:

• Cream butter thoroughly.
• Add sugar and beat well.
• Add eggs, one at a time, and vanilla.
• Sift flour with baking powder and salt.
• Add sifted dry ingredients gradually, beating well.
• Spread on a large 11x17 inch greased pan, saving a little more than a cup of batter on the side.
• Add almond extract to cherry pie filling, then spread filling to within half an inch from edge of pan.
• Place remaining dough by spoonfuls over filling.
• Bake at 350 degrees for about 45 minutes.
• When cool, sprinkle with powdered sugar.
• Cut into slices or squares before serving.