It’s November already so you know what that means … hello holidays! We’re kicking off the season here at Saving Room for Dessert with a simple and delicious cookie perfect for gifting, sharing or just enjoying. In just a few weeks invitations will arrive for events like office luncheons, church pot-lucks, family gatherings and holiday parties. If you’re like me, I’m often overwhelmed with all the extra cooking and baking needed to attend these events. But no worries, you can whip up these delicious Cherry Almond Tea Cake Cookies in minutes, and they are Cookie-licious! The Perfect Dessert For Your Holiday Events
To me, the most important part of baking is using good quality ingredients like these from Bob’s Red Mill. If you haven’t tried their perfect-every-time flours and other products, holiday baking will be a good time to start. And to put icing on the cake (so to speak) Bob’s Red Mill is happy to provide all our readers with a COUPON!
We love baking with Bob’s Red Mill Organic Unbleached All Purpose White Flour that’s freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives. This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. This kitchen staple is incredibly versatile and perfect for all of your baking needs.
Another one of my favorite products is the Organic Almond Meal/Flour. Bob’s Red Mill Almond Meal is ground from whole, blanched sweet almonds. Almonds are notoriously healthy nuts providing a good amount of manganese and vitamin E , as well as a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do almonds have a healthy boost of protein, they are also very low in carbohydrates and inherently gluten free. This is the only almond flour I use when baking macarons.
Did you know they also make a 1-to-1 Gluten Free Baking Flour? This is great for anybody that requires a gluten-free diet. It’s perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required. This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins. The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning, for those times you need a perfectly golden brown chocolate chip cookie. Use this blend for cookies, cakes, and brownies. This recipe for Cherry Almond Tea Cake Cookies would adapt perfectly to a gluten free version using their 1-to-1 flour.
This is a melt-in-your-mouth tender cookie full of almond flavor and a fruity bite from the sour cherries. The cookie dough is not very sweet but the magic happens when you roll the hot from the oven cookie in powdered sugar. The sugar forms a wonderful coating that melts to the outside of the cookie. Once cooled, the cookies are rolled again then stored in an airtight container until ready to serve.
To ensure a full-on almond experience, these Cherry Almond Tea Cake Cookies are made with almond flour, almond extract and almond paste. If you haven’t tried baking with almond paste before you’re in for a treat and it’s readily available in the baking section of your local grocery store. Just freeze the box of paste then grate on a large box grater just before using.
Are you ready for the holidays? Ready or not, here they come! I haven’t purchased any gifts or even planned my Thanksgiving menu, but I’m already in the mood for holiday baking. My family won’t let me make anything new for Thanksgiving anyway – guess the once a year casseroles, turkey and cornbread dressing are non-negotiable.
Don’t forget to PIN to your favorite Holiday Baking Board!
A tender bite-sized melt-in-your-mouth cookie loaded with almond flavor and dried sour cherries. An easy and delicious cookie perfect for holiday baking!
- 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
- 1/2 cup frozen almond paste about 3.5 ounces almond paste, frozen, then grated using the large-hole side of a box grater
- 1/2 cup Bob’s Red Mill Organic Almond Meal/Flour
- 2/3 cup finely chopped dried cherries
- Preheat oven to 400 degrees
- Line a large baking sheet with parchment paper, set aside.
- Combine the butter and 1/2 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.
My obsession with almond flavor is well documented here on SRFD, and for good reason.
Here are a few more recipes using almond paste you might like to try:
- Cranberry Almond Cake
- Chocolate-Chip Almond Streusel Topped Muffins
- Almond Cranberry Scones
- Peach & Almond Shortcake
This is pretty early for me to be posting holiday cookies but somebody has to go first! Haha. I hope you’ll give these easy cookies a try. They keep well and even box up easily as a gift for that someone special. Thanks so much for stopping by!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.