Chocolate, Cherry and Almond Cookies

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PREP TIME

30 min

Makes

95 cookies

* PLUS Refrigeration Time: 60 minutes, Baking Time: 12 minutes

Ingredients

  • 1/2 cup cocoa
  • 1/2 cup boiling water
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter , at room temperature
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 tbsp vanilla
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup finely chopped almonds
  • 3/4 cup red or green glacé cherries
  • orange liqueur , such as Grand Marnier

Instructions

  • In a bowl, whisk cocoa with boiling water. Set aside to cool. In a small bowl, using a fork, stir flour with baking powder and salt until mixed. Meanwhile, in a large bowl, using an electric mixer, beat butter with sugar until mixed, 1 to 2 min. Beat in egg, then cocoa mixture and vanilla. Then gradually beat in flour mixture. Using a spoon, stir in chips, almonds and cherries.
  • Divide dough into 6 portions. Place on pieces of plastic wrap. Form into logs, each about 1 in. (2.5 cm) thick. Refrigerate or freeze until firm, at least 1 hour or up to 3 days.
  • When ready to bake, position oven racks in top and bottom thirds of oven. Preheat oven to 350F (180C). Lightly spray 2 baking sheets with oil or line with parchment paper. Lightly brush tops of logs with Kirsch. Using a serrated knife, slice logs into thin rounds. Place on baking sheets about 1 in. (2.5 cm) apart.
  • Bake on 2 racks in preheated oven, switching sheets halfway through baking, just until set, 12 to 14 min. Remove sheets to a wire rack. Let cookies cool on sheets, about 5 min. Remove cookies to a wire rack to cool completely. Then repeat with remaining dough. If making ahead, store in an airtight container in a cool place up to 1 week, or freeze up to 2 months.

Nutrition (per serving)

  • Calories
  • 55,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 2 g,
  • Sodium
  • 15 mg.

Liz Jones: dental hygienist, North Vancouver, Finalist, Holiday Cookie Contest. Liz Jones had an extremely close relationship with her grandmother, whom she nicknamed Cupid because “she was just such a sweetheart.” An avid baker, Cupid preferred this recipe for icebox cookies over all others. Whenever Liz makes it – which is often, as she fields requests for these cookies all the time – she’s reminded of the spur-of-the-moment road trips the pair used to take, driving on the highway with the radio off and Cupid chatting the entire way.