Cherry-Almond Refrigerator Cookies

 

1/2

cup slivered almonds

1

cup butter or margarine, softened

1

cup granulated sugar

1/2

cup packed brown sugar

1

egg

1

teaspoon almond extract

2 1/2

cups Gold Medal® all-purpose flour

1 1/2

teaspoons baking powder

1/2

teaspoon salt

1

cup chopped red candied cherries

• 1 Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
• 2 In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.
• 3 Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
• 4 Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• 5 Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.