Almond-Chocolate-Cherry Cookies

Almond-Chocolate-Cherry Cookies

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Rated: 0
  • Makes: 24 servings
  • Prep 30 mins
  • Chill 1 hr
  • Bake 10 mins to 12 mins per batch
  • Serving Size: 1 cookie each
  • Carb Grams Per Serving: 14


  • 6 tablespoons butter, softened
  • 3/4 cup granulated sugar*
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 ounce sweet baking, bittersweet, or semisweet chocolate, melted and cooled slightly
  • 1 1/3 cups flour
  • 1/2 cup dried cherries
  • 1/3 cup sliced almonds
  • 1 recipe Chocolate-Almond Glaze


  1. In a medium bowl beat butter with an electric mixer on medium-high speed about 2 minutes or until smooth. Add granulated sugar, beating until creamy. Beat in egg, egg yolk, and vanilla until combined. Stir in melted chocolate. Stir in flour. Fold in dried cherries and almonds. Cover and chill dough for 1 hour.
  2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Shape dough into 1-inch balls. Place balls about 1 inch apart on prepared cookie sheets. Bake for 10 to 12 minutes or until centers are set. Transfer cookies to wire racks; cool completely.
  3. Drizzle Chocolate-Almond Glaze over cooled cookies. Let stand until glaze is set. To store, layer cookies between sheets of waxed paper in an airtight container. Cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.


  • *Sugar Substitute: Use Splenda Sugar Blend. Follow package directions to use product amount equivalent to 3/4 cup granulated sugar.
  • *Sugar Substitute: Per Serving with Substitute: Same as above, except 81 cal., 11 g carb. (6 g sugars).

Chocolate-Almond Glaze


  • 1/2 ounce sweet baking, bittersweet, or semisweet chocolate
  • 1 1/2 teaspoons butter
  • 1/2 cup powdered sugar
  • 1 tablespoon fat-free milk
  • Dash almond extract


  1. In a small saucepan combine chocolate and butter. Heat and stir over low heat until melted and smooth. Remove from heat. Stir in powdered sugar, milk, and almond extract until smooth.

Nutrition Facts Per Serving:

Servings Per Recipe: 24
PER SERVING: 88 cal., 4 g total fat (2 g sat. fat), 18 mg chol., 25 mg sodium, 14 g carb. (9 g sugars), 1 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Mark as Free Exchange (d.e): 0; Other Carb (d.e): 0.5; Starch (d.e): 0.5


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