By now cookie baking should be well under way, everywhere but here. I'm starting this weekend as it's been a very busy week. Tomorrow I'm teaching a baking class at the Kitchen Window in Minneapolis in their beautiful new space. We're going to have fun and definitely lots of treats!
If you need a food gift at the last minute, here's a very easy candy recipe. Candy and cookies are my favorite food gifts because one recipe always makes so much.
Chocolate Cherry Almond Clusters Makes 36
6 oz. bittersweet chocolate, chopped
6 oz. semisweet chocolate, chopped
1 (14 oz.) can sweetened condensed milk
1 cup toasted slivered almonds
1 cup chopped dried cherries
2 tablespoons almond liqueur
1 teaspoon vanilla
Fleur de sel or sea salt
Line 36 mini-muffin cups with paper liners or place waxed paper on a cookie sheet.
Melt chocolate with condensed milk over low heat, stirring occasionally. When it’s smooth stir in almonds and cherries. Cool slightly. Stir in liqueur and vanilla.
Drop chocolate by tablespoons into liners. Sprinkle with fleur de sel. Refrigerate until firm. Remove from pans and store in the refrigerator.