1 cup dried cherries, coarsely chopped<\/p>\n
2 T dry sherry<\/p>\n
1 T finely grated orange zest<\/p>\n
1\/2 cup honey<\/p>\n
1 cup plus 2 T unsalted butter, softened<\/p>\n
2 cups lightly toasted sliced almonds<\/p>\n
1 3\/4 tsp course salt<\/p>\n
1\/2 tsp vanilla<\/p>\n
3\/4 cup confectioners sugar<\/p>\n
2 1\/2 cup flour<\/p>\n
<\/p>\n
1. In a bowl, toss to combine dried cherries, sherry, and zest. Let stand about 1 hour, stirring occasionally, or refrigerated, covered, cup to 1 week.<\/p>\n
2. Cook honey and 2 T butter in a saucepan over med-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, 1\/2 tsp salt, and the vanilla; stir to coat completely. Spread on a parchment-lined baking sheet. Let cool 30 minutes, then coarsely chop.<\/p>\n
3. Beat remaining 1 cup butter and the confectioners sugar with an electric mixer on med-high until pale and fluffy, 3-4 minutes. Add macerated cherries, and mix until combined. Reduce speed to low, add flour and remaining 1 1\/2 tsp salt, and mix just until dough comes together. Add honeyed almonds, and mix just until combined.<\/p>\n
4. On a piece of parchment, shape the dough into a 16-by-2 1\/2-inch rectangular log, pressing edges with a ruler to shape. Wrap in parchment, and chill 1 hour or up to 2 days. (Dough can be frozen, wrapped tightly in plastic, up to 3 months; thaw overnight in the refrigerator before using.) Cut dough into 1\/4-inch thick slices and arrange on parchment lined baking sheets. Chill 1 hour.<\/p>\n
5. Preheat oven to 300 degrees. Bake, rotating sheets halfway through, until cookies are golden and set, 30-35 minutes. Let cool completely on sheets on a wire rack. Cookies can be stored in an airtight container at room temperature up to 5 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 cup dried cherries, coarsely chopped 2 T dry sherry 1 T finely grated orange zest 1\/2 cup honey 1 cup plus 2 T unsalted butter, softened 2 cups lightly toasted sliced almonds 1 3\/4 tsp course salt 1\/2 tsp vanilla 3\/4 cup confectioners sugar 2 1\/2 cup flour 1. In a bowl, toss […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[28],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1191"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=1191"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1191\/revisions"}],"predecessor-version":[{"id":1192,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1191\/revisions\/1192"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=1191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=1191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=1191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}