Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
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.