Tiny almond cookie bites crowned with bits of cherries. I made some of these earlier for my Chinese Candy Box.
Usually Chinese almond cookies are topped with a dot of red food coloring, or a blanched almond. As I’m always trying to find alternatives to artificial food colorings, I thought I’d try to use a dried cherry in place of the red dot.
I ended up using Craisins (dried cranberries) infused with cherry juice, called Cherry Craisins. The cherry and almond flavors pair so well together.
Look what Kallie did. A perfect way to say “I love you!”
Cherry Almond Cookie Bites
Prep time
Cook time
Total time
Tiny cherry almond cookie bites.
Author: Guava Rose
Recipe type: Dessert
Serves: 80-90 mini cookies
Ingredients
- ½ c. Butter, softened
- ½ c. Sugar
- 1 Egg
- 2 tsp. Almond extract
- 1-1/2 c. Flour
- ¼ c. Ground almonds
- ½ tsp. Baking powder
- 20-30 Cherry flavored cranberries or Dried sweet cherries
Instructions
- Preheat oven to 325 degrees.
- Cream butter and sugar. Mix in egg and almond extract. Add flour, ground almonds, and baking powder and mix until well blended.
- Cut dough into 8 equal sections. On a floured surface, roll each section into log having a diameter of about ¾", and then cut the log into ½" pieces.
- Place each piece, cut side down on a cookie sheet rounding out the shape. Cut the cherry cranberries or cherries into halves or quarters, depending upon the initial size, and press a piece into the middle of each cookie.
- Bake for 15-18 minutes until the bottoms are lightly browned.
