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Cherry-Almond Chews

Yield: about 3 dozen cookies

Prep 10 mins Bake 375°F 8 mins

Ingredients

1 18 ounce package refrigerated gingerbread cookie dough or sugar cookie dough
3/4 cup dried tart red cherries
1/2 cup chopped toasted almonds*

Directions

1. 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.

From the Test Kitchen

* 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.

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