Description
Almond Cherry Cookies are a soft, chewy delight with a nutty almond base and a sweet maraschino cherry center, topped with a luscious pink glaze. Perfect for holidays, special occasions, or gift-giving.
Ingredients
For the Cookies:
- 3/4 cup slivered almonds, ground
- 1 cup butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8-ounce jar maraschino cherries, halved (reserve 1 tablespoon of the juice)
- Red decorating sugar (optional)
For the Glaze:
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2–3 tablespoons milk
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Prepare Dough:
- In a large bowl, cream butter, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, combine ground almonds, flour, and salt. Gradually mix the dry ingredients into the butter mixture until fully incorporated.
- Form Cookies:
- Take a tablespoon of dough, create an indentation in the center, and place a halved maraschino cherry inside.
- Mold the dough around the cherry into a ball. Arrange on the baking sheet, spaced 2 inches apart.
- Bake:
- Bake for 8-9 minutes, until edges are lightly golden.
- Cool cookies on the sheet for a few minutes, then transfer to a wire rack.
- Prepare Glaze:
- In a bowl, whisk powdered sugar, cherry juice, and almond extract. Add milk gradually until glaze reaches a dipping consistency.
- Glaze Cookies:
- Dip cooled cookies into the glaze. Decorate with red sugar if desired and let the glaze set.
Notes
- Nut-Free Option: Substitute almonds with all-purpose flour and omit almond extract.
- Filling Variations: Swap maraschino cherries for chocolate or preserves.
- Storage: Keep in an airtight container for 3 days or freeze for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
