It is the day after Thanksgiving and I’m already making Christmas cookies. I am totally OK with that. This recipe is actually a special one that I’m testing for a contest! My friend Missy Maki asked people to send in their best holiday cookie recipe way back in October. We all received a recipe from a mystery person to bake up, and I received this White Chocolate Cherry Almond Teacake recipe. On Sunday, Missy will be judging the contest live on the air on her radio show, Simple Kitchen with Missy Maki. So tune in to KPAM 860 at 10 a.m. on Sunday, Dec. 1 to give it a listen!

I’m so glad that I got this one, for a couple of reasons. First: I have always been a fan of the “teacake” genre of cookies. Maybe it’s the powdered sugar and how it melts a little bit onto the outside of the still-warm cookie. Or maybe it’s the size and shape. They are so easy to just pop right in your mouth, and while the outside crunches when you bite into it, the inside is like buttery shortbread.

And second, and all-important, this type of cookie were so darn easy to make. Ten minutes at the absolute most, and that’s only because I needed to toast the almonds.

What I really like about this teacake recipe in particular is how the almonds and white chocolate play with the rich butter. I can’t wait to bring this recipe in to the studio to put it up against the other recipes! I think the competition will be tough.

Here’s what you need:

1 cup Tillamook butter, softened
1/2 cup powered sugar
1 teaspoon LaGrima vanilla
1 teaspoon almond extract
1/4 teaspoon salt
3/4 cup almonds, toasted and finely chopped
1/2 cup white chocolate, coarsely chopped
1/2 cup dried cherries, coarsely chopped
2 cups all-purpose flour, plus 1 tablespoon

Additional powdered sugar to finish

Preheat oven to 350 degrees. Beat butter, sugar, vanilla, almond extract and salt until well blended. To more easily chop cherries, toss in 1 tablespoon flour before chopping. Stir in almonds, chocolate and cherries, followed by the flour.

Chill dough if desired for easier handling. Shape into one inch balls and place on greased or lined cookie sheets. Bake about 12-15 minutes until lightly browned and firm to the touch. Cool briefly on a rack, then roll in confectioners’ sugar. Cool completely. Makes about 4 dozen cookies.

A quick note about the brands in this recipe: Tillamook butter and LaGrima vanilla are sponsors for the prize of this contest. I personally did not receive any cash or product to include them in this post.