|Dried sour cherries||1⁄2 Cup (8 tbs), finely chopped|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
|Granulated sugar||1 Tablespoon|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter||4 Ounce, softened|
|Almond extract||1 Teaspoon|
|Flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
1. In a small saucepan, combine dried cherries, walnuts, granulated sugar, and 1/4 cup water. Bring to a boil over high heat, stirring constantly to dissolve sugar. Reduce heat to medium and continue to boil, stirring, until mixture is thick, 3 to 5 minutes. Set filling aside.
2. In a large bowl, beat brown sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and almond extract until light and fluffy. Beat in flour mixed with baking powder and salt until dough is smooth, scraping down side of bowl frequently with a rubber spatula.
3. Between pieces of wax paper, roll dough out to make a 9 x 16-inch rectangle. Remove top piece of wax paper and spread dough with cherry-walnut filling. Roll up dough jelly-roll fashion from a long side to make a 16-inch roll, removing bottom layer of wax paper as you roll. Cut roll in half, wrap, and refrigerate at least 3 hours or up to 3 days (or freeze for up to 6 months).
4. When ready to bake cookies, preheat oven to 350°F. Thinly slice dough roll crosswise to make 1/4-inch-thick cookies. Place cookies 2 inches apart on lightly greased cookie sheets. Bake 12 to 15 minutes, or until firm and very lightly browned on edges. Remove cookies to a rack and let cool completely. Store in a tightly covered container.