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Almond

Cherry Crescent Moon Cookies and Finding the Joy

February 11, 2020 by chrissy@mythankfultable.com

Welcome 2020 a little bit late…I have been busy being a mom. Like, full on seeing the light at the end of the tunnel momming. Not that I haven’t always been a mom, or that things have ever been really quiet in our world.

With one child in college and the other a junior in high school, we are ending the days of carpooling and chauffeuring, of planning calendars for who needs to be where and when, and what does the future hold? Looking for colleges, choosing majors, making decisions for an uncharted path. But I find myself with the knowledge that unfortunately age has granted along with my laugh lines. It’s all about the journey, it’s all about finding the joy.

I have told my children in their endeavors to choose what is next, that you have to love what you do. Not every day, but most days. I have also told them that no one at nineteen maps out what the future holds. Almost no one in my life is living Plan A. It just isn’t a thing. We choose something and then life hands us something else, and we grow, and change, and become something better. So choose the path that gives you joy.

I am not sure that this is the advice of the wealthy. I am not sure that this is the advice you would give your children, but it is the advice I am giving mine. Now, that being said, there is a no-stagnating rule in my home. You are not allowed to just sit and do nothing. You will either go to school or work, or both. You will move forward in one capacity or another, but you will move. Choose wisely, but be flexible, life has a plan of handing you options. My father used to say, “Keep moving forward. As long as you keep moving forward, you’ll be ok.”

So, to this cookie; Which is a little bit about the journey, and a little bit about joy.

This is a cookie my Pennsylvania family makes. Now, that family could be an ex-family, but they aren’t. They could be a removed family as a result of divorce and sad circumstances. They aren’t…and that is by choice. By them as well as me. I am thankful for it. I say this because sometimes, in choosing joy, you choose to do the thing that other people don’t get or understand. Sometimes though, grace and love choose the better thing. The different path. It shapes you, if you let it…and then you find joy when you didn’t expect it. Oh, and a cookie.

This cookie is a soft, pillowy cream cheese dough filled with either cherry preserves or the good old pie filling, then drizzled with an almond glaze and sprinkled with sliced almonds.

They are delicious.

They are little pockets of joy.

They take a little extra time in that you have to make the dough and chill it. Then you have to roll it out, cut into circles, spoon a little cherry filling, then press together. You can use a fork to seal the edges or pinch with your fingers…then there is the post baking decorating that is extra…but oh so worth it. Cherry and almonds and soft dough, oh my.

And, this momma is trying to find her way back to the thing that brings her joy, which is writing. The cooking and baking has continued, but the writing has been stuffed back in the corner of my brain with the cobwebs, and it’s taken me a month to do what a writing professor once said, “Put your Butt in the Chair” and write (Thank you Jane Yolen). I still plan on momming full time/over time, but somewhere, I am hoping to catch up on the blogging and post more. That is the 2020 creative intention, anyway.

With Valentine’s Day on the horizon and cool weather still in the forecast…I highly recommend these tasty little cookies for your loved one. You will not be disappointed. I’d be remiss if I didn’t give you all the Norma Jane warning…”Watch out, the cherries may have pits!”

Find the joy my darlings.

I hope you enjoy this recipe and as always, thank you for coming to the table.

Chrissy

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Cherry Crescent Moon Cookies

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Cherry filled and drizzled with almond glaze, these light cream cheese pastry cookies are the perfect combination of sweet and tart.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale

 

  • 1 cup butter, softened
  • 1 8 ounce cream cheese, softened
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ cup cherry preserves
  • 2 egg whites
  • ¾ cup powdered sugar
  • ¼ teaspoon almond extract
  • 1 – 2 tablespoon water
  • ¼ cup sliced almonds

Instructions

 

1. In a large mixing bowl beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in the 1 teaspoon almond extract until combined. Beat in the flour until dough comes together. Divide dough in half. Cover and chill dough about 1 1/2 hours or until easy to handle. 

2. Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. On a lightly floured surface roll half the dough at a time to 1/8 inch thick. Using a scalloped-edge 3-inch round cookie cutter, cut out dough. Place rounds 1 inch apart on prepared cookie sheets. 

3.  Spoon 1/2 teaspoon cherry preserves onto one side of each round; spread to 1/4 inch from the edge. Fold dough rounds in half, enclosing preserves; press edges with the tines of a fork to seal. Whisk egg whites until frothy; brush cookies lightly with egg whites. Bake for 12 to 15 minutes or until cookies are light brown. Transfer cookies to a wire rack and let cool. 

4. In a small bowl stir together powdered sugar, the 1/4 teaspoon almond extract, and enough of the water to make an icing of drizzling consistency. Drizzle cookies with icing. Sprinkle with almonds. Let stand until icing is set. 

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Posted in: My Story Tagged: Almond, cherry, Cookie, cream cheese, dessert, Holiday

Maraschino Cherry and Almond Biscotti

January 23, 2018 by chrissy@mythankfultable.com
Maraschino Cherry and Almond Biscotti

Maraschino Cherry and Almond Biscotti

Maraschino Cherry and Almond Biscotti

Every year I make this sweet little cream cheese cookie with a cherry half on top. It is an old Pennsylvania recipe that I make during the holidays without fail, except for this year.

I did, however, buy the ingredients to make these cookies, which included maraschino cherries. You know, the glass jar filled with ruby red cherries that glisten in their sugary sweetness. Long stems and future sundae toppers/Shirley Temple makers. You can’t really find them in the same place at grocery stores…some are with the ice cream toppings and some are in the baked good aisle and some you just have to stop and ask the clerks to find.

I know that artificially red colored anything is bad. I know it is not for the every day experience. I also know, when making these cookies I had at least one cherry while I was chopping them up.

I am a 1972 born and raised human. I never wore a seat belt as a child. I sat in the front seat, breathed in an abundance of second hand smoke, and never wore a helmet while bicycle riding until I was nineteen. I lived in a time where my parents had no idea where I was during the summer from lunch until street lights came on. So, a red maraschino cherry was definitely a part of my childhood. Along with slush puppies, striped knee socks, games of four squares, and feathered hair. Throw Fonzie in there, Love Boat, and Saturday morning cartoons, you now see a glimpse into my childhood.

Fast forward; I have used a seatbelt every time I enter a car since the late 80’s. My children wear bicycle helmets, and we do not find ourselves around much second hand smoke. We are pretty boring. I’m thrilled with this. The internet, laptops, cell phones, have invaded our lives, and with them, different dangers.

I do still buy maraschino cherries. They are just a little sentimental part of my life that I keep in the pantry. I haven’t made a Shirley Temple, I don’t think, in the last ten years. We don’t even have ice cream sundaes often, but I did make these cookies, and they are delicious.

Almond and cherry are like the peas and carrots of the baking world. This original recipe from www.culinaryhills.com not only incorporated sliced almonds (roughly chopped) it also includes almond extract. The sweet pink color and the slight chew from the small pieces of cherry make this another visually appealing as well as tasty biscotti. I, of course, added more cherries than the original recipe. I also added a white chocolate drizzle because it looked pretty and added a little more sweet to the finished product.

I intentionally leave my biscotti with a little chew to them, as I don’t want a brick-like finished product. I do know most biscotti have the hard crunch to them and I like mine just shy of that. The final baking time determines how dry the cookies end up, so you determine that when you bake your own.

These would make a very sweet valentine cookie, and if you are going to crack open one of those jars of red wonder, why not in the name of love? You could sing Tainted Love to go with your ethical stand on red food dye? No?

If I were to mix up my cookie tray, these would be a keeper. Throw in an almond or orange with dark chocolate biscotti, or a double chocolate biscotti and you have a range of colors and flavors.

I like that biscotti keep nicely in an air tight container for more than a week, if you can keep them around that long (last time I did breakfast at school they were gone before the first lunch wave). They can nestle in an air tight container or even be frozen and keep their integrity. And I am all about integrity, especially in a cookie. Ok, more of in my humans, but if a cookie can not crumble that works too.

 

Sometimes we take a detour, and we find ourselves in a place we don’t expect but find pleasantly surprising. That’s where the journey with my maraschino cherries ended up. Instead of becoming a cream cheese classic, they became a biscotti that will make another appearance in my kitchen. Wherever you go, wear your seatbelt, or a helmet…we aren’t in the eighties anymore.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

Print

Maraschino Cherry and Almond Biscotti

Maraschino Cherry and Almond Biscotti
Print Recipe

Original biscotti base recipe from www.culinaryhills.com (I made some minor adjustments)that incorporates sweet maraschino cherries and slivered almonds. White Chocolate drizzle gives the added layer of sweetness.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • ½ Cup Butter
  • 1 Cup Sugar
  • 2 Teaspoons Almond Extract
  • 2 Eggs
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 3–3 1/2 Cups of Flour
  • 1 Cup Maraschino Cherries, chopped
  • 1 Cup Slivered Almonds, roughly chopped

Drizzle (optional)

  • 1 Cup White Chocolate Chips
  • 2 Tablespoons Shortening

Instructions

  1. Preheat oven to 350*
  2. In a mixer, beat butter and sugar together until light and fluffy.
  3. Add eggs, almond extract, and combine.
  4. Add baking powder, baking soda, salt to mix, then slowly add flour.
  5. Mix well and fold in maraschino cherries and chopped almonds.
  6. Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
  7. Bake for 20-25 minutes or until lightly browned.
  8. Remove tray from the oven and allow to cool for ten minutes.
  9. Slice at an angle approximately one inch thick.
  10. Replace biscotti on the cookie tray slice side down.
  11. Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
  12. Remove biscotti from the oven and allow to cool on a wire rack completely.

Drizzle

  1. In a microwave safe bowl, melt white chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

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Posted in: Cookies, My Story, Recipes Tagged: Almond, Biscotti, Cookies, Maraschino Cherries, White Chocolate Drizzle

Amaretto Biscotti with Almond Drizzle

January 19, 2018 by chrissy@mythankfultable.com
Amaretto Biscotti

Amaretto Biscotti

Amaretto Biscotti

I love anything that uses almond extract. It doesn’t need to have actual almonds, it just needs to taste like almonds as far as I am concerned. So, when I saw a recipe for an amaretto biscotti, it made perfect sense to marry my new obsession with biscotti with almond and more almond.

This recipe calls for both Amaretto liquor, as well as almond extract. The additional drizzle of almond on top makes for the perfect biscotti, with coffee, with tea, with traffic lights on the way to school, you name it.

Amaretto Biscotti

Amaretto Biscotti

Light, easy to prepare, and the aroma is wonderful. I am amazed that I didn’t make a biscotti before last month. Just combine the ingredients in a mixer, form into logs of dough, bake, slice, bake again. The drizzle is really for looks but I am not kidding when I say it really does put it over the top.

You can throw chopped almonds or just about anything into this biscotti dough, like finely chopped chocolate, because it is versatile and handles the additional fillings nicely. This recipe is simple and for me, that was perfection.

Amaretto Biscotti

Amaretto Biscotti

The second baking time is when the biscotti gets its crunch-and for me it is a fine line of baking enough or too much. I like my biscotti to have a little tooth. Each baker has his or her own desired crunch level. I time it so the biscotti are dried out but still have just a little tenderness.

 

After cooling, combine the drizzle ingredients to the desired consistency and drizzle with a spoon. Allow time for drizzle to set. Store in an air-tight container.

As always, I hope you enjoy this recipe and thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Amaretto Biscotti with Almond Drizzle

Amaretto Biscotti
Print Recipe
  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • ½ Cup Butter
  • 1 Cup Sugar
  • 2 Large Eggs
  • 2 Tablespoons Amaretto Liquor
  • 2 Teaspoons Almond Extract
  • ½ Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 2 ¼ Cup All Purpose Flour

 

  • Drizzle:
  • 1 Cup Confectioner’s Sugar
  • 1 Tablespoon Almond Extract
  • 1–2 Tablespoons heavy cream

Instructions

  1. Preheat oven to 350*.
  2. In a mixer, beat butter and sugar until light and fluffy.
  3. Add eggs, extract, and liquor and combine.
  4. Add baking powder and salt to mixture.
  5. Slowly add flour and combine.
  6. Turn dough out onto a lightly floured surface.
  7. Divide dough into two long rolls, and place on a silicone mate or parchment lined baking sheet.
  8. Bake for 20-25 minutes, until slightly golden and puffed in appearance.
  9. Remove from cookie sheet and cool for 10-15 minutes.
  10. Slice on an angle approximately one inch thick.
  11. Reduce oven temperature to 325*
  12. Place cookies slice side down on cookie sheet and bake for an additional 20 – 25 minutes or until desired “baked-ness”. (I like my biscotti to have a little chew to it- not a lot).

 

  1. If Drizzle is desired, mix ingredients until desired consistency (I add the heavy cream slowly until it is where I want it in thickness). Drizzle on biscotti.

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Posted in: Cookies, Recipes Tagged: Almond, Amaretto, Amaretto Biscotti, Biscotti

Cherry Almond Shortbread Cookies with White Chocolate Drizzle

December 12, 2017 by chrissy@mythankfultable.com
Cherry Almond Shortbreads with White Chocolate Drizzle

Oh the sweet pinkness of these cookies. Tender sweet, bite-sized mouthfuls of cherries and almond. A shortbread cookie that presents itself in a little pink mound with white chocolate icing.

Cherry Almond Shortbreads with White Chocolate Drizzle

Cherry Almond Shortbreads with White Chocolate Drizzle

I love how these are shortbread cookie without being dry and flat. Even with the two main ingredients being flour and butter, the sweetness of the cherry juice and the diced maraschino cherries give these cookies the jewel like quality and color.

Cherry Almond Shortbreads

Cherry Almond Shortbreads

While a pink cookie for me is more decorative and makes the cookie platter so much prettier…I am also impressed with the flavor. A cookie has to bring more to the table than a pretty face.

I also wondered about the white chocolate drizzle. I mean, does a cookie that is pink and filled with cherry bits and almond extract really need an additional white chocolate drizzle? The answer is yes. Yes it does.

Cherry Almond Shortbread Cookies

Cherry Almond Shortbread Cookies

I think the thing about different cookies is that each one really should top the last. Nobody wants a dry or boring cookie. If you are going to put it in your mouth, it should be worth the caloric trade off. And if it is a sweet, especially if it is a sweet, it should definitely be worth it. So, while these little darlings were good without the drizzle, the tiny bit of white chocolate was just what they needed to be front and center.

This cookie is fairly simple in that the hard parts are chopping the cherries, and waiting for the dough to chill.

For this recipe you make and chill the shortbread dough.  Then, when thoroughly chilled, you form small round scoops or roll into balls. Personally, I use a cookie dough scoop, then roll them to make them smooth. These baked up at 325* in about 10-12 minutes. I took the first batch out at ten, and liked the extra minute or two – I don’t like a browned bottom cookie at all- so watch your oven and don’t wander too far while baking.

When you remove them from the oven, they are perfect little pink mounds. They are not fluffy or cloud like- they are a denser cookie- as they are actually a shortbread. But the almond and cherry add a really nice flavor that works with the size and color of these little cookies. I wish my daughter were younger and we still played tea party. This would be the cookie I would serve, for sure.

When the cookies are cool, the white chocolate drizzle is just enough to finish them off. If you are freezing these cookies, hold off on the white chocolate drizzle until ready to serve.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

Print

Cherry Almond Shortbread Cookies with White Chocolate Drizzle

Cherry Almond Shortbreads with White Chocolate Drizzle
Print Recipe

Delicious pink shortbread cookies that pack a cherry and almond punch. Original recipe from www.sallysbakingaddiction.com

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • ¾ Cup Unsalted Butter
  • 2/3 Cup Granulated White Sugar
  • 1 ½ Teaspoon Almond Extract
  • 1 Tablespoon Maraschino Cherry Juice
  • 2 Cups All Purpose Flour
  • 20 Maraschino Cherries, drained chopped
  • 4 Ounces White Chocolate

Instructions

  1. Using a mixer, beat the butter at a high speed until light an fluffy.
  2. Add to medium speed, and add sugar, and almond extract.
  3. Scrape down the sides of the bowl, and drizzle in cherry juice.
  4. Turn off mixer and incorporate dry ingredients. A soft dough will form.
  5. Add chopped cherries and mix until they are distributed throughout the dough.
  6. Wrap dough in saran wrap or wax paper and refrigerate.
  7. Preheat oven to 325*
  8. Scoop and shape dough into balls.
  9. Bake for 10-12 minutes on parchment lined baking sheets.
  10. Cool cookies on wire rack.
  11. Melt white chocolate and drizzle over cookies.

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Posted in: Cookies, Dessert, Recipes Tagged: Almond, cherry, Cookies, dessert, Shortbread, White Chocolate Drizzle

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