Cherry-Almond Half-Moons

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  • Makes: 32 servings
  • Serving Size: 1 cookie
  • Makes: 32 cookies
  • Prep: 45 mins
  • Chill: 1 hr 30 mins
  • Bake: 12 mins 375°F per batch

Cherry-Almond Half-Moons

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5.0 by 1 people

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Directions

  1. In a large mixing bowl beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in the 1 teaspoon almond extract until combined. Beat in the flour until dough comes together. Divide dough in half. Cover and chill dough about 1 1/2 hours or until easy to handle.
  2. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside. On a lightly floured surface roll half the dough at a time to 1/8 inch thick. Using a scalloped-edge 3-inch round cookie cutter, cut out dough. Place rounds 1 inch apart on prepared cookie sheets.
  3. Spoon 1/2 teaspoon cherry preserves onto one side of each round; spread to 1/4 inch from the edge. Fold dough rounds in half, enclosing preserves; press edges with the tines of a fork to seal. Whisk egg whites until frothy; brush cookies lightly with egg whites. Bake for 12 to 15 minutes or until cookies are light brown. Transfer cookies to a wire rack and let cool.
  4. In a small bowl stir together powdered sugar, the 1/4 teaspoon almond extract, and enough of the water to make an icing of drizzling consistency. Drizzle cookies with icing. Sprinkle with almonds. Let stand until icing is set.

From the Test Kitchen

To Store:

Layer cookies between sheets of 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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Nutrition Facts (Cherry-Almond Half-Moons)

  • Per serving:
  • 134 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 23 mg chol. ,
  • 79 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 5 g sugar ,
  • 2 g pro.

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