Cherry Almond Cookies

1 stick of butter, room temperature (I leave mine out overnight, but you can microwave your wrapped stick for 10-15 seconds)
1/2 a cup plus 2 Tbsp granulated sugar
1/2 tsp pure vanilla extract
1 tsp pure almond extract
1/4 tsp cinnamon
1/4 tsp fleur de sel
1 large egg
1 1/4 cups AP flour
1 cup dried chopped cherries (I used Welch's)
1/2 slivered almonds, toasted and chopped
1 Tbsp lemon zest

In the bowl of your mixer fitted with a paddle, cream the butter, sugar, vanilla, almond, cinnamon, and salt until fluffy, about 2 minutes. Add egg and beat to incorporate. Add the flour and beat on low until just blended. By hand, stir in the cherries, lemon zest, and almonds.

Shape dough into a log (it will be wet) and wrap in plastic wrap. Refrigerate for at least 2 hours.

Preheat oven to 350º. Line baking sheets with parchment paper and position rack in the center of the oven. Cute dough into 1/2 inch rounds and place on parchment lined sheets, about an inch apart. Bake for 14-16 minutes, until the cookies are lightly browned around the outside but still very soft in the center.