Cherry-Almond Slice-and-Bake Butter Cookies

Steps

1. 1

   Whisk flour, minced cherries, salt, and baking powder together in a bowl.

2. 2

   In a second bowl, whisk the melted and cooled butter, sugar, egg yolk, and almond extract until the mixture is very smooth.

3. 3

   Add the flour mixture to the butter mixture and stir with a rubber spatula or wooden spoon until well combined. Note that the dough will be loose at this stage.

4. 4

   Let the dough rest until it becomes firm, about 5 minutes.

   Start 5-minute timer
5. 5

   Divide the dough in half and shape each half into a log that is 1 1/4 inches in diameter and about 10 inches long.

6. 6

   Wrap the logs tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.

   Start 1-hour timer
7. 7

   When ready to bake, adjust the oven rack to the middle position and heat the oven to 350 degrees Fahrenheit (180 °C).

8. 8

   Let the chilled dough logs sit on the counter to soften slightly for about 15 minutes. Meanwhile, line 2 rimmed baking sheets with parchment paper.

   Start 15-minute timer
9. 9

   Slice the logs into 1/4-inch-thick rounds and space them 1 inch apart on the prepared baking sheets.

10. 10

    Let the sliced rounds rest at room temperature for 10 minutes before baking.

    Start 10-minute timer
11. 11

    Bake the cookies, one sheet at a time, until the edges are just golden, 10 to 12 minutes, rotating the sheet halfway through the baking time.

    Start 12-minute timer
12. 12

    Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

    Start 10-minute timer