by MrsWheelbarrow
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Photo by MrsWheelbarrow
MrsWheelbarrow's Notes:
2 ounces
unsalted butter
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2/3 cups
heavy cream
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1/2 cup
sugar
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1/2 teaspoon
coarse salt
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1 pound
sliced almonds
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1 cup
crystalized ginger, rough chopped
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1/2 cup
dried sour cherries, chopped
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1/2 cup
golden raisins
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Bring butter, cream, sugar and salt just to a boil in a small saucepan.
Ask the hotline about this step!Toss almonds, ginger, cherries, raisins and flour until combined.
Ask the hotline about this step!Add the cream/butter mixture to the nuts and fruit and mix to blend. Chill overnight.
Ask the hotline about this step!Stir 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 the hotline about this step!Bake for 12 minutes, until golden and bubbly.
Ask the hotline about this step!Cool completely, then peel from parchment. Store between layers of wax paper. Will keep for about a week.
Ask the hotline about this step!*Note - you want no more than 1 c of dried fruit, and can substitute apricots, currant, blueberries, mango, etc.
Ask the hotline about this step!looks 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.
I was just alerted to the omission of the oven temperature. So so sorry! Preheat oven to 325°.