This recipe is extremely overdue as I last made these cookies for Valentines Day! Life with a part time job and full time PhD has been hectic to say the least so posts will be far less regular than they have been in the past. I'm hoping to continue blogging when I have free moments so hopefully there will be more soon! Also, I was bad at taking pictures of this recipe but I hope you'll give it a try anyway because they were delicious. One of the main benefits of working in an office is that I can make tasty cookies and not feel guilty since I won't be eating them all myself :)
Recipe via www.bbcgoodfood.com
I didn't change anything about this recipe except to add double the amount of glace cherries. This gave them a stronger cherry flavor... which is never a bad thing! I also skipped the final step of adding a dollop of jam to the still warm cookies because I thought it overwhelmed the cherry flavor. These were a massive hit around the office so I don't think anyone missed the jam! The cooking time will of course depend on how many cookies you can cook at one time so the minutes listed below are just an estimate... Enjoy!
Prep Time: 45 min
Cook Time: 30 min
Makes: Lots!
Ingredients:
100g Icing sugar, plus extra for dusting
200g plain flour
50g cornflour
50g ground almonds
250g cold butter, cut into cubes
100g glace cherries, finely chopped
1/2 tsp almond extract
Method:
Preheat the oven to 180C / 356 F. (160C / 320F for fan ovens)
First, sift the icing sugar, cornflour and flour into a large bowl. Next, add the butter and ground almonds. Stir the ingredients together to make sure the butter is dispersed before using your hands to rub the butter cubes into the dry ingredients. Continue until the mixture has the consistency of sand. Stir in the cherries and almond extract and form into a dough.
Place the dough into the fridge for 20-30 minutes to cool. Next roll out until the dough is 1/3 inch thick and cut out into shapes. Place on a lined baking tray and bake for 8-10 minutes or until golden brown. Remove and let cool. Continue until all the dough has been used.
