Chocolate Cherry Slice-and-Bake Cookies

In a small mixing bowl, whisk together the flour, baking soda and cocoa powder. Set aside.

With an electric or stand mixer, beat together the butter, sugar, almond extract and amaretto until creamy. Add half of the flour mixture, stirring until completely mixed in. Add the rest of the flour and mix until a soft dough forms.

Divide the dough into two equal pieces. Roll each half into a 1″ thick log, wrapping tightly in plastic wrap. Refrigerate for 2-3 hours.

Preheat the oven to 350F and grease a baking sheet. Cut the logs into 1/4″-thick slices. Place the slices on the prepared baking sheet spaced 2″ apart. Refrigerate any uncut dough until ready to use.

Bake at 350F for 16-20 minutes, or until the tops of the cookies are just barely firm. Allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack and sprinkling with the cherry sugar (recipe below). Lightly press the sugar into the cookies so that it sticks. Repeat with the remaining dough.

For the Cherry Sugar:
Note: extra sugar is great on buttered toast or crepes!

Pulse the cherries with 1/2 cup of sugar in a food processor until the sugar is pink. Add the remainder of the sugar and process until well-mixed. Store in an airtight container and use within a week.