Cherry Almond Vanilla Chewies

I love cookies.  It is the one thing that I could probably eat every day and not care what I looked like because of it.  I have been sharing with my neighbors and on my way home from the store today they stopped me and asked when the next batch was coming.  So I guess I had better get back to baking because I'm not the only one that wants to keep eating them!

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Cherry Almond Vanilla Chewies

1/2 cup butter, softened
1/2 cup + 2 Tbsp granulated sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp ground cinnamon
1 egg
1/4 tsp kosher salt

1 1/4 cup flour

3/4 cup chopped dried tart cherries
1/2 cup sliced candied almonds, chopped

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp + 1 tsp water

In a large mixing bowl or Kitchen Aid, cream the butter, sugar, vanilla, almond, and cinnamon until fluffy about 2-3 minutes.  Add the egg and beat well.  Mix the salt with the flour and add in two additions, mixing on low just until the flour is incorporated.  Add the almonds and cherries and mix on low or with a wooden spoon just until mixed.  Cover and refrigerate at least 2 hours and up to three days.

Preheat oven to 350 F when ready to bake.  Line a baking sheet with parchment paper and use a medium scoop to make evenly sized cookies.  Flatten each mound of dough with the palm of your hand or press with a glass dipped in sugar (it will stick so you might have to pull off and repair).  Bake for about 12-15 minutes until the edges are turning golden and the cookies are puffed.  Transfer the cookies to a cooling rack and let cool completely.

In a bowl mix the powdered sugar, vanilla, almond, and water with a spoon or small whisk.  Drizzle over each cookie and allow to set up completely before storing in an airtight container.

Makes 20 medium cookies