Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Almond-Cherry Coins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 10 dozen Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations. Ingredients Basic Vanilla Cookie Dough ¾ cup chopped toasted blanched almonds ¾ cup dried cherries ½ cup sanding sugar (for rolling) Directions Once the flour is incorporated according to dough recipe, beat in the almonds and dried cherries. Divide dough into 2 pieces. Shape each into a 10-inch log. Coat each in sanding sugar, if using. Wrap in parchment. Refrigerate until very firm, about 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes. Rate it Print