Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract to the butter-sugar mixture and beat well.
- Gradually add the dry mixture to the wet ingredients and mix until just combined, then fold in chopped cherries and sliced almonds.
- Scoop the dough onto prepared baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set.
- Allow the cookies to cool on sheets for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.