Almond Cherry Cookies Recipe
These Almond Cherry Cookies are a delightful blend of tender, buttery cookie dough filled with juicy maraschino cherries and finished with a sweet almond-cherry glaze. Ground almonds add a subtle nutty flavor and a slightly chewy texture, while the vibrant red decorating sugar gives a festive touch. Perfect for holiday baking or any special occasion treat.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookies
- 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 (1 jar), reserve juice
- 1 teaspoon maraschino cherry juice
- Red decorating sugar
Frosting
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2–3 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it is ready for baking the cookies evenly.
- Mix Butter and Sugar: In a large mixing bowl, cream together the softened butter, ¾ cup powdered sugar, and vanilla extract until the mixture is smooth and well blended, creating a light base for the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and ground slivered almonds to evenly distribute the dry ingredients and ensure consistent texture.
- Form Dough: Gradually incorporate the dry mixture into the butter mixture, mixing until a cohesive dough forms. Using about 1 tablespoon of dough, create a small pit or indentation in the center for each cookie.
- Add Cherries: Place a halved maraschino cherry into the pit of each dough portion, then fold the dough over the cherry and gently roll into a ball. Arrange the cookies spaced on a parchment-lined baking sheet and gently flatten each one slightly.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 9 minutes, until the edges begin to turn a light golden brown. Remove the baking sheet and allow the cookies to cool on a wire rack to set.
- Prepare Frosting: While the cookies cool, whisk together 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract in a small bowl. Add 2 to 3 tablespoons of milk gradually to reach a smooth, dipping consistency.
- Glaze Cookies: Dip the tops of each cooled cookie into the prepared icing, then flip them over and place on a wire rack. Immediately sprinkle with red decorating sugar for a festive finish. Allow the glaze to set before serving.
Notes
- Be careful not to overmix the dough as it can make the cookies tough.
- Using fresh cherries instead of maraschino cherries will alter the flavor and moisture content.
- If the dough is too sticky, chill it for 15-20 minutes before shaping.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For dairy-free variation, substitute butter with vegan butter and milk with almond milk in the frosting.
Keywords: Almond Cherry Cookies, cherry cookies, almond cookies, holiday cookies, maraschino cherry cookies, glazed cookies
Find it online: https://tastemadebyclara.com/almond-cherry-cookies-recipe/
