Recipes and Cooking Cherry-Almond Half-Moons Be the first to rate & review! These delicious little sweet treats only have 2 grams of added sugar! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 30, 2012 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 45 mins Chill Time: 1 hrs 30 mins Bake Time: 12 mins Total Time: 2 hrs 27 mins Servings: 32 Yield: 32 cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 8 ounce package cream cheese, softened 1 teaspoon almond extract 2 cup all-purpose flour ½ cup cherry preserves 2 egg whites ¾ cup powdered sugar ¼ teaspoon almond extract 1 - 2 tablespoon water ¼ cup sliced almonds Directions 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. Preheat oven to 375°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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 134 Calories 9g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 134 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 23mg 8% Sodium 79mg 3% Total Carbohydrate 13g 5% Total Sugars 5g Protein 2g Vitamin C 0.6mg 3% Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 32mg 1% Folate, total 16.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.