About
We've been around the rock a time or two, and boy, do we have a cookie for you! May we pique your interest with these always adventurous, always on-track, Trail Cookies? Why settle for a dry, stale bar when you can enjoy these moist, sweet, chocolatey-glazed treats? Packed with sweet dried cherries and tender-crisp almonds, you will quickly view this as your new favorite hiking buddy. Or, if hiking isn't your thing, explore the possibility that these Trail Cookies may be a good option any time you are looking to the horizon for a new cookie fix. Boot those other cookies to the side and climb on up to all the great tastes found in this majestic mountain of a cookie. Happy trails to you!
Ingredients
- For the cookies:
- 6 tablespoons butter, softened
- 3/4 cup granulated sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ounce sweet baking, bittersweet, or semisweet chocolate, melted and cooled slightly
- 1 1/3 cups all-purpose flour
- 1/2 cup dried cherries
- 1/3 cup almonds, sliced
- For the glaze:
- 1 ounce sweet baking, bittersweet, or semisweet chocolate
- 1 tablespoon butter
- 1 cup confectioners' sugar
- 2 tablespoons fat-free milk
- almond extract, to taste
Directions
Step 1 -In a large bowl with an electric mixer on medium-high speed, add the butter and beat until smooth, about 2 minutes.
Step 2 -Add the granulated sugar to the butter mixture and beat until creamy.
Step 3 -Add the egg, the egg yolk, and the vanilla extract to the sugar mixture and beat until well-combined.
Step 4 -Add the melted chocolate to the sugar mixture and stir to combine.
Step 5 -Add the flour to the chocolate mixture and stir to combine.
Step 6 -Add the dried cherries and the almonds to the chocolate mixture and fold to combine.
Step 7 -Cover tightly and transfer the cookie dough to the refrigerator to chill, about 1 hour.
Step 8 -When ready to bake, preheat the oven to 350 degrees F.
Step 9 -Line an 18x26-inch baking sheet with parchment paper.
Step 10 -Transfer the dough from the refrigerator, shape the dough into 1-inch balls, and transfer the dough balls onto the prepared baking sheet, about 1-inch apart.
Step 11 -Bake, uncovered, until the centers are set, about 10-12 minutes.
Step 12 -Transfer the baked cookies from the oven to a wire rack to cool.
Step 13 -While the cookies are cooling, in a medium saucepan over low heat, add the chocolate and the butter and heat until melted and smooth.
Step 14 -Transfer the chocolate mixture from the stovetop to a wire rack and promptly add the confectioners' sugar, the milk, and the almond extract and stir until smooth.
Step 15 -Immediately drizzle the glaze evenly over the cooled cookies and let stand until the glaze is set.
Step 16 -Plate and serve.
