Almond-Chocolate-Cherry Cookies Recipe
Recipe By: Diabetic Living Magazine “These diabetic-friendly cookies, made with cherries and almonds, pack a chocolaty punch. With few ingredients, they are easy to make and are perfect for any occasion.”
- 3 tablespoons butter, softened
- 3 tablespoons canola oil
- ¾ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 ounce sweet baking, bittersweet or semisweet chocolate, melted and cooled slightly
- 1⅓ cups whole wheat pastry flour
- ½ cup dried cherries
- ⅓ cup sliced almonds
- ½ ounce sweet baking, bittersweet or semisweet chocolate
- 1½ teaspoons butter
- ½ cup powdered sugar
- 1 tablespoon fat-free milk
- Dash almond extract
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.
Preheat oven to 350°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.
Prepare Almond Glaze: In a small saucepan combine ½ ounce sweet baking, bittersweet, or semisweet chocolate and 1½ teaspoons butter. Heat and stir over low heat until melted and smooth. Remove from heat. Stir in ½ cup powdered sugar, 1 tablespoon fat-free milk and a dash of almond extract until smooth.
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.
Nutrition information Serving size: 1 cookie
Per serving: 88 calories; 4 g fat(2 g sat); 0 g fiber; 14 g carbohydrates; 1 g protein; 17 mcg folate;18 mg cholesterol; 9 g sugars; 139 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 25mg sodium; 29 mg potassium