1 cup dried cherries, coarsely chopped
2 tablespoons dry sherry
1 tablespoon finely grated tangerine or orange zest
½ cup honey
1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
2 cups lightly toasted sliced almonds
1 ¾ teaspoons coarse salt, divided
½ teaspoon pure vanilla
¾ cup confectioners' sugar
2 ¼ cups all-purpose flour
Preheat oven to 300 degrees.
In a bowl, toss to combine dried cherries, sherry and zest. Let stand about 1 hour, stirring occasionally, or refrigerated, covered, up to one week.
Cook honey and 2 tablespoons butter in a saucepan over medium-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, ½ teaspoon salt and the vanilla, stirring to coat completely. Spread on a parchment-lined baking sheet. Let cool 30 minutes, then coarsely chop.
Beat remaining 1 cup butter and the confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add macerated cherries and mix until combined. Reduce speed to low, add flour and remaining 1 ¼ teaspoons salt and mix just until dough comes together. Add honeyed almonds and mix just until combined.
On a piece of parchment, shape dough into a 16- by 2 ½-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 three months; thaw overnight in the refrigerator before using.) Cut dough into ¼-inch-thick slices and arrange on parchment-lined baking sheet. Chill 1 hour.
Bake, rotating sheets halfway through, until cookies are golden and set, 30 to 35 minutes. Let cool completely on sheets on a wire rack. Cookies can be stored in an airtight container at room temperature up to five days.
YIELD: Makes 4 dozen.
FREEZEWORTHY: Yes, but cool completely first.
Submitted by Janet K. Keeler, Tampa Bay Times, via Martha Stewart