Cherry Almond Butter Cookies

Ingredients

• 1-1/2 cups softened butter
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 2 eggs
• 1 teaspoon pure almond extract
• 4 cups all-purpose flour
• 1 teaspoon Baking Powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 5 ounces dried sweet cherries (about 1-1/2 cups)
• 1 cup sliced almonds
• 2 cups sifted confectioner's (powdered) sugar
• 2 or 3 tablespoons water

Instructions

Preheat oven to 375 degrees F.

Coarsely chop the dried cherries and set aside. Lightly chop the sliced almonds but leave fairly large pieces. Set aside.

In a medium bowl, combine the flour, baking soda, baking powder and salt. Set aside In a large bowl, combine the butter and both sugars and beat at medium speed until very creamy, scraping bowl once or twice.

Turn mixer to low speed and gradually add the flour mixture until well mixed. Fold in the chopped cherries and the almonds

Line a cookie sheet with parchment and drop dough by rounded tablespoons about 2 inches apart onto cookie sheets. Bake for 10 to 12 minutes until lightly browned. DO NOT OVERBAKE. Remove from oven and let stand for 2 minutes. Remove cookies to cooling racks.

To prepare the glaze or icing:

Mix powdered sugar with water, 1 tablespoon at a time until smooth and of a glazing consistency. Drizzle the icing over the cooled cookies.