Description
Delight in the classic taste of Almond Cherry Cookies, featuring tender buttery dough studded with sweet maraschino cherries and topped with a glossy almond-cherry glaze and festive red decorating sugar. These bite-sized treats are perfectly soft with a slight golden edge, making them an irresistible holiday or special occasion cookie.
Ingredients
Cookie Dough
- ¾ cup slivered almonds, ground
- 1 cup butter, softened
- ¾ cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 8 ounces maraschino cherries, halved (reserve juice from jar)
- 2-3 tablespoons water (if needed)
Icing and Decoration
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2-3 tablespoons milk
- Red decorating sugar
Instructions
- Preheat oven: Set your oven to 375 degrees Fahrenheit to ensure it’s at the right temperature when your cookies are ready to bake.
- Mix butter and sugar: In a large bowl, cream together the softened butter, ¾ cup powdered sugar, and vanilla extract until the mixture is smooth and blended well.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and ground slivered almonds. Gradually add this dry mixture to the butter mixture, combining thoroughly to form a workable dough.
- Shape cookies with cherries: Take about 1 tablespoon of dough and create a small pit in the center. Place a halved maraschino cherry in the pit, then fold the dough over the cherry to seal it inside a small ball. Arrange the dough balls on a baking sheet lined with parchment paper and gently flatten each slightly.
- Adjust dough moisture: If the dough feels too dry to shape, add 1 tablespoon of water at a time, up to 3 tablespoons, to soften and make it easier to work with.
- Bake the cookies: Bake in the preheated oven for 8-9 minutes or until the edges just start to turn golden brown. Remove from oven and allow the cookies to cool on a wire rack.
- Prepare and apply icing: In a small bowl, mix together 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract. Add milk little by little until the icing reaches a smooth, dipping consistency. Dip the tops of the cooled cookies into the icing, then flip each cookie over and place on a wire rack.
- Decorate: While the icing is still wet, sprinkle red decorating sugar generously over the cookies to add color and texture. Allow the icing to set before serving.
Notes
- If dough is too crumbly, adding water gradually will help to bind it better without making the dough soggy.
- Use parchment paper to prevent cookies from sticking to the baking sheet for easy removal and cleanup.
- Maraschino cherry juice enhances the icing’s flavor; don’t discard the juice from the jar.
- For a stronger almond flavor, you can add a little more almond extract to the icing but avoid overpowering the cherry taste.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
