Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 cup roasted tahini

  3. 3/4 cup brown sugar

  4. 3/4 cup turbinado sugar

  5. 1/2 cup almond paste

  6. 1 egg

  7. 2 teaspoons vanilla extract

  8. 2 tablespoons orange juice

  9. 1 1/2 cups all-purpose flour

  10. 1 tablespoon baking powder

  11. 1/2 teaspoon salt

  12. 1/2 cup almond meal

  13. 1/2 teaspoon ground cinnamon

  14. 1/2 cup multigrain flake cereal

  15. 2/3 cup dried sour cherries

  16. 3 tablespoons turbinado sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. In a large bowl, cream together the butter, tahini, brown sugar, 3/4 cup of turbinado sugar, and almond paste until smooth. Mix in the egg, vanilla and orange juice. Combine the flour, baking powder, salt, almond meal, and cinnamon; stir into the batter until well blended. Mix in the cereal and sour cherries. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Sprinkle the remaining 3 tablespoons of turbinado sugar over the tops. Bake for 8 to 10 minutes in the preheated oven, until golden at the edges. Cool for a few minutes on the cookie sheets, then transfer to wire racks to cool completely.


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