January 23, 2014
cherry almond shortbread cookies.
Today my sister, my best friend, and their little munchkins fly into town. I'm pretty excited about it to say the least. I cannot think of a better way to break up the winter "blah" than to see their faces.
I am ready for couch time, coffee time, talking time, and play time.
We have no intentions of really venturing out in the bitter cold so I have prepared by stocking the kitchen with all sorts of things that will be a great addition to the mentioned couch/coffee/talking/play time.
These cookies are my husband's favorite and he has been dropping (not so subtle) hints that it's time that I have these in the cookie jar.
I originally got my recipe from the farmers nest. I changed it a little by substituting the vanilla extract for almond and the strawberry jam for cherry preserves. They are buttery. They are tart. They go really well with tea.
Cherry Almond Shortbread Cookies
3/4 lb butter, at room temperature
1 cup sugar
1 teaspoon almond extract
3 cups flour
1/4 teaspoon salt
1 egg, beaten
1 Tablespoon water
1 1/2 cups flaked coconut
Preheat oven to 350*. Mix dough ingredients together until it forms a ball. In a separate bowl combine the beaten egg and water. Put the flaked coconut in a separate bowl. Scoop a tablespoon of the dough and roll into a ball. Drop it into the eggs wash and cover. Roll the ball in the coconut flakes. Place on cookie sheet and make an indentation with your thumb. Spoon a small amount of the cherry preserves into the thumbprint, just to the top. Finish with the rest of the dough.
Bake for 20-25 minutes until the coconut is just lightly toasted. Move to rack and cool.