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 18×26-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.
