Shortbread cookies with icing, almonds and dried cherries

Ingredients:

Cookie

• 110 g butter, room temperature
• 0.5 cup + 2 tablespoons sugar
• 0.5 tsp vanilla extract
• 0.5 tsp almond extract
• 1/4 tsp ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 large egg
• 1 and 1/4 cups premium flour
• 3/4 cup coarsely chopped dried cherries
• 1/2 cup halved, blanched almonds, toasted and coarsely chopped*

Glaze

• 2 and 3/4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 3 tbsp. water, + more if needed

Preparation:

1. CookieIn a large bowl, beat the butter with the sugar, vanilla and almond extracts, cinnamon, and salt with a mixer for about 2 minutes until light and fluffy, then beat in the eggs. Add the flour and beat on the lowest speed until smooth. Using a wooden spoon, fold in the dried cherries and almonds.
   
   If desiredReplace the dried cherries with 0.5 cups of coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Use 1 teaspoon of vanilla extract and omit the almond extract.
2. Place the dough on a piece of plastic wrap and shape it into a log, approximately 30 cm long and 5 cm in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours (the dough can be made up to 3 days in advance).
3. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
4. Cut the dough crosswise into 1/2-inch-thick slices. Place them on the prepared baking sheets, spacing them about 1 inch apart. Bake until the cookies are puffed and golden brown around the edges, about 15 minutes. Transfer them to a wire rack to cool completely before glazing, about 30 minutes.
5. GlazePlace the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, then add more water, 1 teaspoon at a time, until the mixture reaches a pourable consistency. (About 2/3 cup of icing should be enough.)
6. Place a wire rack on a baking sheet and place the cooled cookies on it. Using a spoon or fork, drizzle the glaze over the cookies, allowing any excess to drip onto the baking sheet. Let the glaze set for about an hour.
   
   
   Note *
   
   To roast almonds, Place it on a baking sheet in a single layer. Bake in an oven preheated to 175°C for 6-8 minutes until lightly browned. Cool completely before using..