Labels: Christmas cookies
1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons almond extract
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
3/4 cup chopped dried cherries)
3/4 cup mini semi-sweet chocolate chips
3/4 cup slivered almonds
3/4 cup white chocolate (for drizzling)
Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour baking soda and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries, mini chocolate chips and almonds.
With lightly floured hands, shape dough into two 12 inch long loaves. Place 5 inches apart on the prepared cookie sheet; flatten each to 2 1/2 inch width.
Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.