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Sour Cherry Cookie

    Ingredients

    • 1 cup (250 ml) Notre Dame butter
    • 1 cup (250 ml) granulated sugar
    • 1 Elite Poultry farm fresh egg
    • 1/2 tsp (2 ml) almond extract
    • 2 1/2 cups (625 ml) Daybreak Mills all-purpose flour
    • 1/2 tsp (2 ml) baking powder
    • 1/4 tsp (1 ml) salt
    • 2/3 cup (160 ml) Cherry and Berry Delights dried sour cherries
    • 1 cup (250 ml) sliced almonds
    • 2 oz (56 g) white chocolate, chopped

    Directions

    Cream the butter and sugar until light. Add the egg and beat well. Add the almond extract and mix.

    In a small bowl, stir together the flour, baking powder, and salt. Add all to the creamed mixture and mix on low speed until almost all mixed in. Add the cherries all at once and continue mixing until the dough comes together. Chill one hour.

    Preheat oven to 375°F (165°C). Line two cookie sheets with parchment paper. Place the sliced almonds in a bowl.

    Roll the dough into 1 1/2 inch balls. Roll each ball in the sliced almonds, pressing the almonds into the dough. Place the balls onto the cookie sheet 1 inch (2.5 cm) apart. Bake for 17 minutes, until the bottoms are just barely beginning to brown. Cool on a wire rack.

    Melt the chopped white chocolate. Place in a small zip-lock bag. Snip off a tiny corner of the bag and drizzle the chocolate over the cooled cookies. Let the chocolate set before serving or storing.

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