Posted on by Lia Fireheart

Cherry Bakewell Cookies

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Cherry Bakewell Cookies

Ingredients

  • Cookies

  • 1 stick (110g) butter, softened

  • ⅓ cup (75g) (caster sugar (superfine sugar)

  • 1 tsp vanilla

  • 1 egg

  • ¾ cup (185g) plain flour

  • ¾ cup (85g) almond meal

  • 1 tsp baking powder

  • 4oz (150g) flaked almonds

  • cherry jam, to fill

  • Glaze

  • 1/2 c. (55 g.) powdered sugar

  • 4 tsp. almond milk

Directions

  • Cookies
  • Preheat the oven to 375F/180C and line two baking trays with baking paper.
  • In a large bowl, beat together the butter, sugar and vanilla until the mixture is very light, and slightly paler in colour.
  • Add the egg, and continue beating until the egg is well incorporated. Add the flour, almond meal and baking powder, and mix just until everything is incorporated in a soft dough.
  • If the mixture is very sticky, you can refrigerate it, otherwise, place the flaked almonds out onto a shallow bowl or plate, and gently crush them with your hands, just to break them into slightly smaller pieces.
  • Take heaped teaspoons (about 2 teaspoonfuls, really) and toss them into the almonds. Roll them around to coat, and then place them onto the trays, with at least an inch (2.5cm) between.
  • Press down with your thumb to make an indentation in the centre of each cookie, and then place them in the oven for ten minutes.
  • After ten minutes, remove the cookies, and place a scant teaspoon of jam into the indentation in each cookie. Place them back in the oven, and bake for another 6-8 minutes, or until lightly golden at the edges.
  • Leave to cool on the trays.
  • Glaze
  • In a small bowl, whisk powdered sugar and milk until combined.
  • Using a spoon or a small squeeze bottle, drizzle icing on top of cooled cookies.

Notes