Cherry Bakewell Cookies

Cherry Bakewell Cookies

YIELDS: 24, PREP TIME: 15 mins, TOTAL TIME: 2.5 hours

Ingredients:

COOKIES

• 2 c. (190 g.) blanched almond flour

• 1/2 c. (60 g.) all-purpose flour

• 1 tbsp. baking powder

• 1/2 tsp. kosher salt

• 1 1/2 c. (170 g.) powdered sugar

• 1/2 c. (1 stick) unsalted butter, softened to room temperature

• 2 oz. (55 g.) cream cheese, softened to room temperature

• 1 large egg

• 1 large egg yolk

• 2 tsp. almond extract

• 1/4 c. Scotch Bonnet Cherry Jelly

• 3/4 c. sliced almonds

ICING

• 1/2 c. (55 g.) powdered sugar

• 4 tsp. whole milk

Directions:

COOKIES

1. In a small bowl, whisk almond flour, all-purpose flour, baking powder, and salt to combine. In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat powdered sugar, butter, and cream cheese on medium speed until pale and fluffy. Scrape down the sides of the bowl. Add egg, egg yolk, and almond extract and beat to combine. Add one-third of the dry ingredients and beat until just combined. Repeat in 2 batches with remaining dry ingredients. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate until dough is firm to the touch, about 2 hours.

2. Meanwhile, preheat the oven to 375°. Line 2 baking sheets with parchment or silicone baking mats. Freeze baking sheets for 15 minutes.

3. Using a medium cookie scoop (about 1 1/2 tablespoons), portion the dough into 24 balls. Using a 1/2 teaspoon measuring spoon or small spoon, make a small well on top of each ball. Fill well with 1/2 teaspoon of Scotch Bonnet Cherry Jelly. Press 9 to 10 almonds around the outside of each ball, then arrange them on prepared sheets.

4. Bake until edges are golden brown, 12 to 14 minutes. Let cool completely on baking sheets.

5. ICING: In a small bowl, whisk powdered sugar and milk until combined.

6. Using a spoon or a small squeeze bottle, drizzle icing on top of the cooled cookies.