{the weekly cookie} cherry and almonds

So this is it. Last day in London. This is yet another recipe I prepared before coming here (next week I’ll be back to regular baking and blogging schedule). This one is from Betty Crocker, with the big difference that I wasn’t really in the mood for log-style cookies, so I went the classic way.


You will need:

  • 220g butter
  • 300g white sugar
  • 130g brown sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 100g almonds, finely grounded
  • 150g candied cherries (of course, no pits)
  • 380g flour

This is how you should proceed:

  • Cream together butter and both types of sugar
  • Add the eggs and cream some more
  • Using a spatula, incorporate the almonds and cherries, baking powder and salt
  • Incorporate the flour, using your hands if using the spatula feels difficult
  • Refrigerate the batter. In the meantime, pre-heat the oven to medium heat
  • When ready for baking, create small balls of batter and press into shape using your fingers
  • Bake for 6-8 minutes, until golden brown around the edges
  • Let cool in the tray for a couple of minutes, then move to a cooling rack or a plate

They taste good for a couple of days, if they’re stored in an air-tight container. They also go great with warm milk or milk with coffee.

Oh, and by the way. Do you see the baking board in the image above? I got it for my birthday and it’s the first time I used it. It’s fun and easy to use and clean, so there it goes, into my baking routine.

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