Best 7 Cherry Almond Turnover Cookies Recipes

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 ALMOND TURNOVER COOKIES

Steps:

• 1. Mix flour, sugar, and salt in a bowl. Beat cream cheese, butter and 1/2 tsp. almond extract in large bowl with hand mixer til fluffy, 1 minute. Add flour mixture and beat just to mix. Divide dough in half, form each half into a disk, and wrap in plastic wrap. chill 1 hour or up to 1 day.
• 2. Line two baking sheets with parchment paper.
• 3. Roll dough on lightly floured work surface to 1/8 inch thick. Using a 3 inch round cookie cutter, cut cookies; transfer to prepared baking sheets. Reroll scraps once.
• 4. Drop 1/2 tsp. preserves in center of each cookie, brush edges with egg wash, fold over filling and seal with a fork. Freeze cookies 1 hour. Preheat oven to 350.
• 5. Brush cookies with egg wash and prick center with a fork. Bake cookies, one baking sheet at a time, til golden, 12 to 15 minutes; let cool on racks.
• 6. Whisk together powdered sugar, heavy cream and 1 tsp. almond extract. Drizzle cookies with glaze. Note: I was thinking of making these with orange marmalade and orange extract in place of the cherry preserves and almond extract. Just a thought.

CHERRY ALMOND COOKIES

Steps:

• Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
• In a medium bowl, cream together the oil, butter, and sugar. Beat in the eggs one at a time, mixing well after each addition. Beat in the almond and vanilla extracts.
• Set a fine-mesh sieve over the bowl containing the egg mixture. Add the gluten-free flour, almond flour, salt, and baking powder. Sift the dry ingredients into the bowl.
• Mix everything together until a soft dough forms. Fold in the cherries.
• Use a 1.5 tablespoon cookie scoop to drop mounds of dough 2-inches apart onto the prepared baking sheets. Flatten each mound using damp fingertips.
• Bake for 8-10 minutes, or until lightly golden brown around the bottom edges. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Melt the white chocolate chips according to the package directions. Carefully transfer to a zip-top bag with the corner snipped off and drizzle over the cooled cookies.

CHERRY ALMOND COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Combine oat flour and sugar in a large bowl. Add butter; beat with an electric mixer until creamy. Mix in egg and soy milk. Mix in baking powder and cinnamon; dough should be the consistency of soft cookie dough. Fold in cherries and 1/2 cup almonds.
• Drop cookie dough onto the prepared sheet in 2-tablespoon portions, leaving a few inches between each cookie. Sprinkle remaining slivered almonds on top of each cookie.
• Bake in the preheated oven until a toothpick inserted in the center of each cookies comes out clean, about 15 minutes.

CHERRY TURNOVERS

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool. , Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork., Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.

TURNOVER COOKIES

Steps:

• Cream the cream cheese and butter together. Blend in flour and salt.
• Roll out on a floured surface and cut out circles with a biscuit or cookie cutter.
• Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork.
• Bake on an ungreased cookie sheet at 375º for about 10 to 15 minutes.