Cherry Almond Flowers

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Until this year I would probably make a cookie and a Christmas cake during the holidays. Before Saira came, I spent more time decorating than baking. It didn’t bother me to just bake a regular linzer and a sugar cookie to ice; I never felt the need. Things changed this year. Saira is three already and a lot more aware. She understands Christmas. She understands Santa Claus in her own way – he lives in the North Pole. She would rather not talk about North Pole though. She knows there is an elf in the house who is watching her and who flies to the North Pole to report to Santa every night. She is a little weary of all that, but besides the funny elf and the not-so-sure Santa, she loves to decorate, to sing along with Christmas songs, her ‘egg’ drink (eggnog), and her cookies.

I had an eager little helper in the kitchen this year. She sat on the countertop and poured flour … everywhere. She cracked eggs and yolks. She made sure the chocolate chips were ‘yummy’ and the cherries were juicy. I absolutely needed her help to make my cookies this year. And when one has such good help why stop at just a one or two kinds of cookies.

These almond cherry flower cookies have a beautifully smooth texture and a taste of semi-caramelized  candied cherries mixed in. They are lovely when iced with a hint of lemon. Most of all, they are easy to make.

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Cherry Almond Flower Cookies

Makes about 3 dozen

  • Butter: 1cup
  • Sugar: 1cup
  • Egg yolk: 2
  • Flour: 1 cup
  • Almond meal: 2 cups
  • Lemon zest: 1/2 tsp
  • Candied cherries finely chopped: 1 cup

Icing:

  • Confectioner sugar: 1 cup
  • Lemon juice: 2 tbsp
  • Water: 1 tbsp
  • Dragees: for decorating

Method

  • Preheat oven at 375F.
  • Line two baking trays with parchment or grease them.
  • Cream butter and sugar together until fluffy and light.
  • Add the lemon zest and egg yolks and beat well.
  • Add the flour and almond meal and mix well.
  • Add candied cherries and mix by hand until well distributed.
  • Roll out dough on a lightly floured surface to prevent sticking.
  • Dough should be about 1/4 inch thick.
  • Using a cookie cutter if your choice cut out cookies and line them on the baking tray. Space out the cookies for even heat distribution.
  • Bake cookies for 8-10 minutes. They will be firm and very slightly golden at the bottom.
  • Cool cookies before icing.
  • For the icing, add lemon juice and water to the confectioners sugar till smooth. Drizzle or pipe the icing over cookies.
  • Decorate with dragees.
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