Dried Cherry and Almond Cookies with Vanilla Icing

Instructions

1. For the Cookies:
2. In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg.
3. Add the flour and beat on the lowest speed until just blended.
4. Using a wooden spoon, stir in the dried cherries and almonds.
5. Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter.
6. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
7. Arrange an oven rack in the center of the oven.
8. Preheat the oven to 350°F.
9. Line 2 heavy baking sheets with parchment paper.
10. Cut the log crosswise into 1/2-inch thick slices.
11. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart.
12. Bake until the cookies are golden around the edges and puffed, about 15 minutes.
13. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.
14. For the Icing:
15. Put the powdered sugar in a medium bowl.
16. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)
17. Put the cooled cookies on a wire rack set over a baking sheet.
18. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet.
19. Allow the icing to set before serving, about 1 hour.