Preparation

• Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
• In a medium-sized bowl, use a whisk or electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy.
• Thoroughly stir in the almond extract and salt, ensuring they are well combined with the butter and sugar mixture.
• Gradually add the all-purpose flour to the wet ingredients, mixing until the flour is just incorporated and a soft dough forms.
• Gently fold the chopped dried cherries into the dough, distributing them evenly throughout the mixture.
• Roll the dough into small, 1-inch balls and arrange them about 2 inches apart on the prepared baking sheet, then gently flatten each ball with the back of a fork.
• Bake the cookies for 12-15 minutes, or until you observe the edges turning lightly golden.
• Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.