Name: Almond Cherry Cookies Recipe
Prep time: 20 min
Cook time: 9 min
Total time: 40 min
Cuisine: American
Ingredients: 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 ounces jar maraschino cherries (halved, reserve 1 teaspoon juice); Red decorating sugar; 2 cups powdered sugar; 1 tablespoon maraschino cherry juice; 1 teaspoon almond extract; 2–3 tablespoons milk

Ingredients

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 ounces jar maraschino cherries (halved, reserve 1 teaspoon juice)

Red decorating sugar

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°F (190°C) and line a baking sheet with parchment paper.

Step 2: In a large mixing bowl, cream together the softened butter, powdered sugar, and vanilla extract until the mixture is smooth and fluffy.

Step 3: In a separate bowl, whisk the all-purpose flour, salt, and ground almonds together. Gradually add these dry ingredients to the butter mixture, mixing until fully combined.

Step 4: Take about a tablespoon of dough and make a small indentation in the center. Place half of a maraschino cherry in the indentation, then fold the dough around the cherry to form a ball.

Step 5: Arrange the dough balls on the prepared baking sheet, spacing them evenly, and gently flatten each slightly with your fingers.

Step 6: Bake the cookies for 8 to 9 minutes, or until the edges begin to turn a light golden brown. Remove from the oven and let them cool on a wire rack.

Step 7: For the frosting, whisk together powdered sugar, reserved maraschino cherry juice, and almond extract in a small bowl. Add milk one tablespoon at a time until the frosting achieves a smooth, dippable consistency.

Step 8: Dip the tops of the cooled cookies into the frosting, then return them to the wire rack.

Step 9: Sprinkle each frosted cookie with red decorating sugar and allow the frosting to set before serving.

Tips & Variations

For a crunchier texture, lightly toast the ground almonds before mixing.

Substitute maraschino cherries with dried cherries or glace cherries for a different twist.

If you prefer, use almond flour instead of ground slivered almonds for a finer texture.

Adjust the frosting thickness by adding more milk for a thinner glaze or more powdered sugar for a thicker spread.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, refrigerate for up to 1 week. Allow refrigerated cookies to come to room temperature before serving. The frosting may soften slightly when chilled. These cookies can also be frozen without frosting for up to 2 months; frost after thawing.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be substituted, but be sure to pit and halve them. Keep in mind that fresh cherries have more moisture, which could affect the dough’s texture and baking time.

How do I prevent the frosting from melting on the cookies?

Make sure the cookies are completely cool before dipping into the frosting. Use a frosting that is not too thin, and allow them to set at room temperature so the frosting firms up properly.