Cookies & IceCream

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Giada's Yellow Cherry Cookies with Vanilla Icing

Difficulty:Easy

Ingredients

  • ■   16 oz (1 lb) Organic Evaporated Cane Juice Crystals
  • ■   2 oz Pure Vanilla Extract
  • ■   2 oz Pure Almond Extract
  • ■   ground Cinnamon
  • ■   chopped Large Roasted Almonds

Description

Ingredients Cookies: 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup, plus 2 tablespoons Organic Evaporated Cane Juice Crystals 1/2 teaspoon Pure Vanilla Extract 1/2 teaspoon Pure Almond Extract 1/4 teaspoon ground Cinnamon 1/4 teaspoon Sale di Cervia Sea Salt 1 large egg 1 1/4 cups all-purpose flour 3/4 cup coarsely chopped Dried Whole Yellow Cherries 1/2 cup chopped Large Roasted Almonds Icing: 2 3/4 cups Fondant & Icing Sugar 2 teaspoons Pure Vanilla Extract 3 tablespoons water, plus extra, as needed Directions For the Cookies: In a large bowl, with an electric mixer, beat the butter, Cane Juice Crystals, Vanilla Extract, Almond Extract, ground Cinnamon, and Cervia Sea Salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds. Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance). Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper. Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes. For the Icing: Put the Fondant & Icing Sugar in a medium bowl. Gradually whisk in the Vanilla Extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.) Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour. Recipe adapted from www.foodnetwork.com Photo courtesy of www.yummly.com

  • 1. In a large bowl, with an electric mixer, beat the butter, Cane Juice Crystals, Vanilla Extract, Almond Extract, ground Cinnamon, and Cervia Sea Salt until light and fluffy, about 2 minutes, then beat in the egg.
  • 2. Add the flour and beat on the lowest speed until just blended.
  • 3. Using a wooden spoon, stir in the dried cherries and almonds.
  • 4. Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter.
  • 5. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours.
  • 6. (Dough can be made up to 3 days in advance).
  • 7. Arrange an oven rack in the center of the oven.
  • 8. Preheat the oven to 350 degrees F.
  • 9. Line 2 heavy baking sheets with parchment paper.
  • 10. Cut the log crosswise into 1/2-inch thick slices.
  • 11. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart.
  • 12. Bake until the cookies are golden around the edges and puffed, about 15 minutes.
  • 13. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.
  • 14. For the Icing: Put the Fondant & Icing Sugar in a medium bowl.
  • 15. Gradually whisk in the Vanilla Extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency.
  • 16. (Makes about 2/3 cups icing, enough to ice both variations.)
  • 17. Put the cooled cookies on a wire rack set over a baking sheet.
  • 18. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet.
  • 19. Allow the icing to set before serving, about 1 hour.
  • 20. Recipe adapted from www.foodnetwork.com
  • 21. Photo courtesy of www.yummly.com

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