by MrsWheelbarrow
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Photo by MrsWheelbarrow
MrsWheelbarrow's Notes:
2 ounces unsalted butter Ask a question about this ingredient
2/3 cups heavy cream Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/2 teaspoon coarse salt Ask a question about this ingredient
1 pound sliced almonds Ask a question about this ingredient
1 cup crystalized ginger, rough chopped Ask a question about this ingredient
1/2 cup dried sour cherries, chopped Ask a question about this ingredient
Bring butter, cream, sugar and salt just to a boil in a small saucepan.
Ask a question about this stepToss almonds, ginger, cherries, raisins and flour until combined.
Ask a question about this stepAdd the cream/butter mixture to the nuts and fruit and mix to blend. Chill overnight.
Ask a question about this stepStir well, then portion out the cookies, about 1 Tbls each, forming and pressing each portion into a flat round. Place on parchment lined sheet pans about an inch apart.
Ask a question about this stepBake for 12 minutes, until golden and bubbly.
Ask a question about this stepCool completely, then peel from parchment. Store between layers of wax paper. Will keep for about a week.
Ask a question about this step*Note - you want no more than 1 c of dried fruit, and can substitute apricots, currant, blueberries, mango, etc.
Ask a question about this steplooks delicious!
I hope you try the recipe. It's one of my most requested cookies.
Ginger - perfect!
Thanks, Kelsey. You'll like them - they can *definitely* be made during naptime!
Looks delicious and a great combination of flavours. The ginger must give it an exquisite taste. Thank you for sharing the recipe.
This is from your friendly editors at Food52.
I was just alerted to the omission of the oven temperature. So so sorry! Preheat oven to 325°.