1 cup (2 sticks) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature, cut in chunks
1/2 cup sugar
2 cups all-purpose flour
1/2 cup dried cherries, chopped
1/2 cup dried blueberries
1 teaspoon almond extract
Instructions
Cream butter and cream cheese until blended, about 2 to 3 minutes. Blend in sugar. Add flour and mix well. Stir in cherries, blueberries, and almond extract to make a medium dough.
Gather dough into one piece. Using a spatula or a dough scraper, pat dough into a triangle-shaped roll. Cover with plastic wrap or aluminum foil. Refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Lightly grease or spray cookie sheets. Cut 1/4-inch slices from the dough roll. If cookies are large, cut in half to make skinny triangles. Transfer to cookie sheets.
Bake in the center of the oven for 8 to 10 minutes, or until cookies are firm and golden on the bottom. Let cookies cool on cookie sheets for 2 to 3 minutes, then remove cookies to wire racks to cool completely.
Originally Submitted
5/3/2008
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