Servings: 24 cookies

Cookies: subheading: Cookies:
1/2 cup (1 stick) unsalted butter, at room temperature ½ cup (1 stick) unsalted butter, at room temperature
1/2 cup, plus 2 tablespoons sugar ½ cup, plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract ½ teaspoon pure vanilla extract
1/2 teaspoon pure almond extract ½ teaspoon pure almond extract
1/4 teaspoon ground cinnamon ¼ teaspoon ground cinnamon
1/4 teaspoon fine sea salt ¼ teaspoon fine sea salt
1 large egg 1 large egg
1 1/4 cups all-purpose flour 1 ¼ cups all-purpose flour
3/4 cup coarsely chopped dried tart cherries (see Cook's Note) ¾ cup coarsely chopped dried tart cherries (see Cook's Note)
1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note) ½ cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note)
Icing: subheading: Icing:
2 3/4 cups powdered sugar, sifted 2 ¾ cups powdered sugar, sifted
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
3 tablespoons water, plus extra, as needed 3 tablespoons water, plus extra, as needed

In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.

Made Christmas 2021 everyone loved... Mark not so much  Made Christmas 2021 everyone loved... Mark not so much