How to make it

  • Beat butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Stir flour into butter mixture until crumbly; stir in almonds and cherries.
  • Divide the dough in half and roll into 1 inch diameter logs, roll in plastic wrap or wax paper and refrigerate until firm (at least a 1/2 hour).
  • Preheat oven to 325F.
  • Slice into 1/4-inch coins; bake for 12-15 minutes, until just lightly golden around the edges. Cool on the cookie sheet for 10-15 minutes than transfer to a wire rack.
  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate. Or mix the glaze ingredients, with just enough water to make a pourable icing and use as above.
  • They taste better the next day and only get better with age!

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