Cherry Almond Tea Cake Cookies

5 from 4 votes

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!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: English

Keyword: almond, cake, cherry, cookies, tea cakes

Servings: cookies

Calories: 66kcal

Author: Tricia

Ingredients

1 cup unsalted butter, room temperature
½ cup powdered sugar, plus 2 cups for rolling cookies
1 teaspoon almond extract
2 ¼ 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

Instructions

Preheat oven to 400°F.
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.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition