Equipment Needed
- Electric hand mixer or stand mixer
- Large and medium mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Step-by-Step Instructions
My process always begins with the butter. I let my unsalted butter sit out until it’s perfectly softened—you should be able to make a deep indentation with your finger without meeting resistance. I combine it with the 3/4 cup of sugar in my mixing bowl and beat them together on medium-high speed for a full two to three minutes. This isn’t just mixing; it’s aerating. I watch for the transformation into a pale, fluffy, almost whipped cream-like mixture. This step is the foundation of the cookie’s tender texture, so I never rush it. Then, I beat in the egg and the almond and vanilla extracts until the batter is beautifully smooth and fragrant.
In a separate bowl, I whisk together the flour, baking powder, and salt. I add this dry mixture to my butter mixture in two additions, mixing on low speed just until the flour disappears. Overmixing here is the enemy of a tender cookie, so I stop the moment I no longer see dry flour streaks. Now, for the stars of the show: I gently fold in the finely chopped almonds and those crucial, well-drained cherries. I’ve learned to be patient here, folding with a spatula until they are just evenly distributed. The dough will be soft and studded with red and white gems.
Here’s a tip I developed after a batch of oddly shaped cookies: I always chill the dough. I cover the bowl and pop it into the refrigerator for at least 30 minutes. This firms up the butter, preventing the cookies from spreading too much into thin puddles in the oven. When I’m ready to bake, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. I scoop the dough by rounded tablespoons, and if I want a little extra sparkle, I roll each ball lightly in granulated sugar before placing them about 2 inches apart on the sheet.(See the next page below to continue…)