2 oz. powdered sugar (1/4 cup) plus another few ounces more for coating cookies
4 oz. unsalted butter at room temperature (1/2 cup)
3 oz. of almond flour (1/2 a cup, can make by grinding almonds in the blender)
3 oz. of all-purpose wheat flour (1/2 a cup)
2 oz. (1/4 cup) dried cherries, chopped
Pinch of salt
Pinch of nutmeg
Method
Cream the butter and the sugar and then mix in the flour, spices and dried cherries.
Form the dough into a log, and refrigerate for a few hours or overnight.
Preheat the oven to 350 degrees.
On a greased cookie sheet or one lined with parchment paper or a Silpat, form the dough into 1/2 tablespoon-sized ball, placing each ball about an inch from the other. Bake for 15 minutes.
Let cool for five minutes, and then dip cookies into powdered sugar.
Makes 20 cookies
Notes
You can really taste the butter in this cookie, so be sure and use fresh, good quality butter. Also, you can substitute dried blueberries or chocolate chips for the dried cherries.
From HomesickTexan, ratios-and-almond-cherry-cookies.html