Name: Almond Cherry Cookies Recipe
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Cuisine: American
Ingredients: 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 (about 1 jar), reserve juice; 1 teaspoon maraschino cherry juice; Red decorating sugar; 2-3 Tablespoons water (if needed); 2 cups powdered sugar; 1 Tablespoon maraschino cherry juice; 1 teaspoon almond extract; 2-3 Tablespoons milk

Ingredients

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; about 1 jar)

1 teaspoon maraschino cherry juice

Red decorating sugar

2-3 tablespoons water (if needed)

For frosting:

2 cups powdered sugar
1 tablespoon maraschino cherry juice
1 teaspoon almond extract
2-3 tablespoons milk

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream together the softened butter, ¾ cup powdered sugar, and vanilla extract until smooth and well blended.

Step 3: In a separate bowl, whisk together the all-purpose flour, salt, and ground almonds.

Step 4: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. If the dough feels too dry to work with, add water one tablespoon at a time, up to 3 tablespoons, until it’s easier to shape.

Step 5: Take about 1 tablespoon of dough and create a small indentation or pit in the center. Place one halved maraschino cherry in the pit, then fold the dough over the cherry and roll gently to form a ball.

Step 6: Place each ball on the prepared baking sheet and gently flatten slightly to shape the cookie.

Step 7: Bake for 8–9 minutes, or until the edges just start to turn golden brown. Remove from oven and transfer cookies to a wire rack to cool completely.

Step 8: To make the frosting, combine 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract in a small bowl. Add milk gradually until the mixture reaches a smooth dipping consistency.

Step 9: Dip the tops of the cooled cookies into the frosting, then flip them over and place on the wire rack. Sprinkle with red decorating sugar immediately before the frosting sets.

Tips & Variations

Grinding almonds fresh from slivered almonds provides better texture and flavor than pre-ground almond meal.

If maraschino cherries are too sweet or watery, pat dry before using to prevent soggy dough.

Substitute almond extract with vanilla extract in the frosting for a milder flavor.

For a festive touch, use colored decorating sugar or finely chopped nuts instead of red sugar.

FAQs

Can I use other types of nuts instead of almonds?

Yes, you can substitute ground pecans or walnuts for almonds, but it will slightly alter the flavor and texture. Almonds provide a mild, nutty taste that complements the cherries well.

Can I make the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 2 days before shaping and baking. Let it come to room temperature for easier handling.