This post is Pink. Very Pink. And I make no apology for its pinkness, for one simple reason – Cherry Bakewell Cookies. Buttery, almond and cherry cookies, drizzled with almond flavoured icing. If you like Bakewell Tart you will love these cookies.
Because I have been testing some baking equipment for British Bakeware, I knew I couldn’t pass up the opportunity to bake cookies, using their large baking tray. Since those of you who regularly pop round here for a chat I mean read, will know I LOVE COOKIES. I really, really love cookies – and – please don’t hate me, I prefer nutty, fruity cookies over chocolate ones. If you love choccie cookies there’s a link at the bottom of the post. I’m so good to you 😉.
Cherry Bakewell Cookies:
But before you click the link to the Chocolate Cookies, just have a peek at these delicious Cherry Bakewell Cookies.
Can you imagine biting into this crunchy, buttery, cookie that is filled with flaked almonds, cherries and drizzled with a perfect, not-too-sweet icing?
Have I tempted you to try these scrumptious Cherry Bakewell Cookies? Perfect with milk, or a cup of tea/coffee, especially as it is frrreeeezzzing outside today!
One of the reasons I enjoy baking, so much, is that I can whip up a batch of cookies or loaf of bread and I know exactly what has gone into making them. Also I really enjoy sharing what I bake, beyond our home. By that I mean, surprising our neighbours with a gift of cupcakes, baking a gift to say thank you, or just because.
These cookies are incredibly easy to make. Once the cookie dough is made, it is rolled into logs, wrapped and chilled in the fridge and then sliced and baked when needed. Alternatively, you could dispense with the almond drizzle, just add the almond extract to the creamed butter and sugar part of the recipe, so that these retain that proper Bakewell taste and once baked these babies are ready to eat!
Recipe: Makes Approximately 20 Cherry Bakewell Cookies
225g/8oz Unsalted Butter at room temperature
150g/5oz Caster Sugar
225g/8oz Plain White Flour
1/4tsp Salt
1 Large Egg Yolk – I always use free range
1tsp Vanilla Extract
100g/4oz Flaked Almonds
100g/4oz Glacé Cherries roughly chopped
For the drizzle
200g/7oz Icing Sugar
1tsp Almond Extract – available from Nielsen-Massey
Tap water
Method:
Making the cookie dough:
In a large bowl add the butter, sugar and salt. Whisk until pale and creamy.
Add the egg yolk and vanilla extract (and the almond extract, if not making the drizzle). Whisk together until all the ingredients are combined.
Add the flaked almonds to one side of the bowl, then add the flour to the other side. Put the cherries on top of the flour and gently mix them in the flour with your fingers – this will stop the cherries sticking together and ensure they are distributed evenly throughout the cookie dough.
Mix all the ingredients together until they are thoroughly combined.
Wipe the worktop with a clean damp cloth. Lay some cling film over the damp surface – it should stay in place.
Place half of the cookie dough onto the cling film and roll into a log shape approx 4cm/1.5″ diameter. Repeat with the other half of the cookie dough.
Place both cookie logs into the fridge to chill until firm – approx 1 hour.
Baking the cookies:
When the cookie logs are firm enough to slice, preheat the oven to 180C/160C fan.
Remove the cookie logs from the fridge and slice into 1.5 cm discs.
I was testing this Large Baking Tray for British Bakeware however, I would advise lining any baking tray used with baking parchment.
Place the Cherry Bakewell Cookies onto the baking tray, allowing room between each cookie, as they do spread whilst baking.
Place into the oven and bake for 15 minutes. Do not bake for longer as the cookies will become too brittle once cooled.
As soon as the cookies are baked remove from the oven.
After 15 minutes cooling transfer the cookies to a cooling rack. I needed to use a palette knife to lift the cookies away from the tray. Lining with baking parchment will avoid scratching your trays.
When completely cooled the cookies are ready to be iced.
Icing the cookies:
First of all, place the icing sugar and almond extract into a bowl. Add tap water, a little at a time (I use a teaspoon to add the water), mixing thoroughly after each addition.
The icing is at the correct thickness when it can hold a figure of eight shape for a moment, when drizzled onto itself with a spoon.
You can drizzle the icing over the cookies with a spoon, or fill a disposable piping bag (or plastic freezer bag) with the icing. Snip the end (or corner of the bag), so that there is a small hole. Drizzle a pattern over each of the cookies.
Leave the icing to set on the cookies before storing in an airtight container.
Now invite some friends round for a cup of tea and a catch up and share these delicious Cherry Bakewell Cookies.
Alternatively pop some in a clear cellphone bag, tie with pretty ribbon and give away as gifts.
I am always hungrier when the weather turns cold. Are you?
If you have enjoyed this recipe for Cherry Bakewell Cookies you may also like these:
Chocolate Dipped Shortbread Heart Cookies
I hope you have lots of fun baking and sharing what you make!
Sammie xx
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Love the pink! I first baked with glacé cherries over the holidays and they added such a fun pop-of-colour to my cookie trays. I wish I had your recipe then but I’ll have to pin it for next time! Did you use any of the juice in the recipe or were the cherries well-drained? This would be a sweet treat to make for someone special <3 for Valentine's Day! Thanks Sammie! They look delicious!
Ah thanks hon. I’m not usually a ‘pink’ girlie, but it picked out the colour of the cherries beautifully in the photos. Glacé cherries over here are classed as a dried fruit and come in a tub, without juice. You could definitely substitute with maraschino cherries, but I would drain them well. Hasn’t thought of the Valentines connection – you super smart cookie! Sammie xx
These look like an amazing treat 😋 definitely enjoyed reading!
Shannon Grace || bubblesandfresh.blogspot.ie xo
Thank you Shannon. They have been a big hit in our house 😉. Sammie xx
Oh, boy, do these look yummy! I love the combo of cherries and almond and that drizzle of frosting is perfect finishing touch!
Thanks Liz. These really are delicious cookies and the glaze adds that final burst of almond flavour. Sammie.
Sammie darling you are an angel!
I’m a Brit living in California and my daughter needs a sweet recipe for a charity organization she belongs to. I wanted to do something British and what could be more British than a cherry bakewell?! We will be doing these this weekend. The American girls will never have had anything like this before! Can’t wait to see the reaction!
Nicky I am so thrilled to have a recipe that can help. These cookies are very popular here in our house and with lots of our friends too. I wish your daughter all the best with her charity work. Xx
Fantastic recipe & so easy, thanks for sharing!
My friend doesn’t like cake & cant have chocolate & so for her birthday I can’t bake – however she loves cherries & cookies. I made this but as one huge cookie & wrote happy birthday with the icing topping. Amazing!
Hi Donna, thank you so much for your kind comment.
I’m beyond thrilled that you made this for your friend’s birthday. X
All of these look so yummy, I want to make them all right now….but will have to wait until I can buy the flavored sugar….hoping we will get it soon….I will make the cherry one first….those would be so good with coffee….all of them would….but I would only make one at a time….
Thanks for posting them Sammie…..
Thank you for your comment. I’m a little confused as the recipe doesn’t require flavoured sugar, although I think you could be referring to the Almond Extract, which is available from Nielsen-Massey. I’m thrilled that you like the recipe. X