2ouncespowdered sugar plus more for coating cookies(1/4 cup)
4ouncesunsalted butter, room temperature(1/2 cup)
3ounces almond flour(1/2 cup)
3ouncesall-purpose wheat flour(1/2 cup)
2ouncesdried cherries, chopped(1/4 cup)
Cream the butter and the sugar and then mix in the flour, salt, nutmeg, and dried cherries.
Form the dough into a log, and refrigerate for a few hours or overnight.
Preheat the oven to 350° F.
On a greased cookie sheet or one lined with parchment paper or a Silpat, form the dough into 1/2 tablespoon-sized ball, placing each ball about an inch from the other. Bake for 15 minutes.
Let cool for 5 minutes, and then dip cookies into powdered sugar.
You can make almond flour by grinding nuts until fine in the blender. You can really taste the butter in this cookie, so be sure and use fresh, good quality butter. Also, you can substitute dried blueberries or chocolate chips for the dried cherries.