Cherry Almond Tea Cake Cookies

• Vegetarian

• Produce

  • 2/3 cup Cherries, dried

• Condiments

  • 1/2 cup Almond paste, frozen

• Baking & Spices

  • 1 tsp Almond extract
  • 2 1/4 cups Bob's red mill all purpose white flour, Organic Unbleached
  • 1/2 cup Bob's red mill almond meal/flour, Organic
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt

• Dairy

  • 1 cup Butter, unsalted

Found on savingdessert.com

Description

Ingredients

• 1 cup unsalted butter (room temperature)
• ½ cup powdered sugar, plus 2 cups for rolling cookies
• 1 teaspoon almond extract
• 2¼ cups sifted Bob’s Red Mill Organic Unbleached All Purpose White Flour (measure before sifting)
• ¼ teaspoon salt
• ½ cup frozen almond paste (about 3.5 ounces almond paste, frozen, then grated using the large-hole side of a box grater)
• ½ cup Bob’s Red Mill Organic Almond Meal/Flour
• ⅔ cup finely chopped dried cherries

Directions

• Preheat oven to 400 degrees
• Line a large baking sheet with parchment paper, set aside.
• Combine the butter and ½ cup powdered sugar in a large mixing bowl. Beat on medium speed until blended and creamy.
• Add the almond extract and salt, and beat until incorporated.
• Sift the all-purpose flour into the butter mixture. Add the almond flour, grated almond paste and dried cherries. Mix just until blended.
• Roll into 1-inch balls and place 1-inch apart on the prepared baking sheet.
• Bake at 400 degrees for 12 to 14 minutes or until lightly browned on the bottom.
• While the cookies are baking, pour 2 cups powdered sugar into a shallow bowl or pie plate.
• Remove the cookies from the oven and while hot, carefully roll each in powdered sugar. Set the cookies aside on a parchment lined wire rack to cool. Once cool, roll again in powdered sugar. Store in an airtight container in a cool location.