- 1/2 cup butter, softened
- 1/2 cup roasted tahini
- 3/4 cup brown sugar
- 3/4 cup turbinado sugar
- 1/2 cup almond paste
- 1 egg
- 2 teaspoons vanilla extract
- 2 tablespoons orange juice
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup almond meal
- 1/2 teaspoon ground cinnamon
- 1/2 cup multigrain flake cereal
- 2/3 cup dried sour cherries
- 3 tablespoons turbinado sugar
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper.
- In a large bowl, cream together the butter, tahini, brown sugar, 3/4 cup of turbinado sugar, and almond paste until smooth. Mix in the egg, vanilla and orange juice. Combine the flour, baking powder, salt, almond meal, and cinnamon; stir into the batter until well blended. Mix in the cereal and sour cherries.
- Drop dough by heaping spoonfuls onto the prepared cookie sheets. Sprinkle the remaining 3 tablespoons of turbinado sugar over the tops.
- Bake for 8 to 10 minutes in the preheated oven, until golden at the edges. Cool for a few minutes on the cookie sheets, then transfer to wire racks to cool completely.