Devichilshots

These Almond Cherry Cookies are a delightful treat with the perfect balance of nutty almond flavor and sweet-tart dried cherries. They are buttery, chewy, and easy to make. These cookies are perfect for parties, afternoon snacks, or whenever you crave a tasty homemade treat.

Ingredients: 1 cup almond flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 egg. 1 teaspoon almond extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup dried cherries, chopped. 1/4 cup sliced almonds.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and almond extract to the mixture, and mix well. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped dried cherries and sliced almonds into the dough. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Take the chilled dough out of the refrigerator and scoop tablespoon-sized portions onto the prepared baking sheet. Flatten each dough portion slightly with the back of a fork or your fingers. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Enjoy the delightful Almond Cherry Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

These buttery shortbread cookies are filled with sweet apricot jam and make a delectable and fruity treat. Ideal for an afternoon tea or a sweet snack.

Instructions: Preheat the oven to 350 degrees Fahrenheit. Cream together the softened butter, sugar, and vanilla extract in a large mixing bowl until light and fluffy. In a separate bowl, combine the flour and salt. Mix in the flour mixture until it is just combined with the butter mixture. Wrap the dough in plastic wrap after shaping it into a log. Refrigerate for at least 30 minutes before serving. Take the dough out of the fridge and cut it into 1/4 inch thick slices. Place the slices on a baking sheet lined with parchment paper, and use your thumb or the back of a spoon to make a small indentation in the centre of each cookie. Apricot jam should be spooned into each indentation. 12-15 minutes, or until the edges are golden brown, bake the cookies. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Get game day ready with these easy Slow Cooker Chicken Wings with Honey Ginger Sauce. Perfect for any party or gathering.