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Almond Cherry Cookies

Almond Cherry Cookies: A Cheerful Twist on Holiday Classics

Delight in the festive Almond Cherry Cookies, a perfect blend of nutty flavors and sweet cherries for joyous holiday gatherings.
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Prep Time 30 minutes
Cook Time 9 minutes
Cooling Time 10 minutes
Total Time 49 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter, softened Ensure it’s at room temperature for easier blending.
  • 3/4 cup Powdered Sugar Provides sweetness and helps create a smooth dough.
  • 1 tsp Vanilla Extract Use pure vanilla for the best results.
  • 2 1/4 cups All-Purpose Flour For gluten-free cookies, substitute with a gluten-free flour blend.
  • 1/4 tsp Salt Balances sweetness.
  • 8 oz Maraschino Cherries, halved Reserve juice for frosting.
  • Slivered Almonds Can substitute with chopped walnuts or hazelnuts.
  • Red Decorating Sugar Optional but recommended for visual appeal.
For the Frosting
  • 2 cups Powdered Sugar Base for the creamy frosting.
  • 1 tbsp Maraschino Cherry Juice Adds flavor and pink color.
  • 1 tsp Almond Extract Enhances almond flavor; can substitute with vanilla extract.
  • 2-3 tbsp Milk Adjusts frosting consistency.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking sheet
  • parchment paper
  • whisk
  • Cookie Scoop

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine 1 cup of softened butter and 3/4 cup of powdered sugar. Beat until light and fluffy.
  3. Add in 1 tsp of vanilla extract, and mix well.
  4. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1/4 tsp of salt, and the slivered almonds.
  5. Gradually add this dry mixture to your butter mixture, mixing on low speed until just combined.
  6. Take about a tablespoon of the dough and roll it into a ball, making a pit in the center to place half a cherry.
  7. Arrange shaped cookies on the baking sheet and lightly flatten each ball.
  8. Bake for 8-9 minutes, then cool on a wire rack.
  9. For frosting, whisk together 2 cups of powdered sugar, 1 tbsp of maraschino cherry juice, and 1 tsp of almond extract, adding milk gradually.
  10. Dip tops of cookies in frosting and sprinkle with red decorating sugar before frosting sets.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in a microwave or oven as desired.

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