The magical combination of cherries and toasted almonds add a fruity, crunchy element to this three-ingredient cookie recipe.
- Yields: about 3 dozen cookies
- Prep: 10 mins
- Bake: 8 mins 375°F
- Preheat oven to 375 degrees F. In a large resealable plastic bag combine cookie dough, cherries, and almonds; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag. Drop by teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until light brown around edges. Transfer to a wire rack and let cool. Makes about 3 dozen cookies.
* To toast almonds, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 10 to 15 minutes or until nuts are light golden brown, stirring once or twice.
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.