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These buttery almond cookies with sweet maraschino cherry centers are guaranteed to make everyone smile. Each bite offers a lovely surprise - a juicy cherry hidden inside tender almond dough. Topped with cherry glaze and sparkly sugar, they're perfect for parties or just because!
I first baked these for my kid's birthday celebration and they quickly became our family's must-have treat. Watching guests' faces light up when they discovered the hidden cherry inside turned these into my favorite cookies for any special event.
Ingredients
- Slivered almonds: Finely ground to spread nutty goodness throughout your cookies
- Butter: Let it sit out until soft for the most delicate texture
- Powdered sugar: Gives these cookies their melt-away softness that granulated can't match
- Vanilla extract: Boosts other flavors without stealing the show
- All purpose flour: Gives the cookies shape while keeping them soft
- Salt: Cuts the sweetness and brings out all flavors
- Maraschino cherries: Add pop of color and sweetness in both filling and topping
- Red decorating sugar: Makes cookies look extra pretty and festive
- Almond extract: Punches up the nutty taste in the topping
Step-by-Step Instructions
- Prepare the oven:
- Get your oven hot at 375 degrees F. This temp browns the edges slightly but keeps middles tender. Put your rack in the center so heat reaches all cookies evenly.
- Mix wet ingredients:
- Grab a big bowl and beat your soft butter, powdered sugar and vanilla until they're really fluffy. Don't use melted butter - it should be soft but still hold its shape.
- Combine dry ingredients:
- In another bowl, mix flour, salt and ground almonds together well. This way every cookie gets the same amount of nutty flavor.
- Form the dough:
- Pour dry ingredients into your butter mixture and stir just until everything's wet. Don't go crazy mixing or your cookies will get tough.
- Shape the cookies:
- Scoop about a tablespoon of dough, make a little dent with your thumb, and tuck half a cherry inside. Wrap the dough around it completely. Put on a baking sheet lined with parchment and press down slightly.
- Bake to perfection:
- Cook for 8 to 9 minutes until the edges just start turning golden. Keep an eye on them - all that butter means they can burn fast.
- Create the frosting:
- While they cool, stir powdered sugar, cherry juice and almond extract in a small bowl. Add tiny splashes of milk until it's thick but dippable - it should coat cookies without running off completely.
- Finish with decoration:
- After cookies are totally cool, dip tops in the pink frosting, turn them over and set on a wire rack. Quickly sprinkle with red sugar before the frosting dries.
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The ground almonds really make these cookies special. I found this out when I once tried using just almond extract instead, and wow - totally different cookie! Those tiny bits of almond create little pockets of flavor and give the cookies that amazing soft texture that makes everyone ask for seconds.
Storage Tips
Keep these cherry almond treats in a sealed container at room temperature and they'll stay yummy for about 3 days. Want to save them longer? Put them in a freezer container with parchment between layers so they don't stick. They'll keep for up to 3 months frozen. Just let them thaw on the counter when you want them. The frosting might not look as shiny after freezing, but they'll still taste great.
Substitution Options
Need to switch things up? Try these tested swaps. You can use almond meal instead of ground slivered almonds, though your cookies might feel a bit different. For folks avoiding dairy, stick with plant-based butter sticks, not margarine, for the best outcome. You really need those maraschino cherries for the right moisture and taste, but if you're stuck, you can drain canned cherries really well and add a drop of almond extract to them.
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Serving Suggestions
These cookies taste amazing with warm drinks. Try them with almond milk hot chocolate, strong coffee, or a cup of Earl Grey tea for an afternoon snack. Their bright red color makes them stand out on holiday cookie plates. Want to fancy things up? Serve two cookies next to a small scoop of vanilla ice cream with a drizzle of cherry syrup for a simple but impressive dessert.
The History Behind These Cookies
These treats come from European cookie traditions like Italian amaretti and French macarons. Adding maraschino cherries is an American twist that got popular in the 1950s when these cherries were seen as fancy ingredients. The mix of ground nuts and cherries works so well because the flavors just go together naturally. The sweet fruit and buttery nuts create a combo that kids and grandparents both love.
Common Recipe Questions
- → Can I use almond flour instead of all-purpose flour?
Swapping in just almond flour won't work well. It doesn't have the right structure and your cookies might turn out too crumbly or flat.
- → Why is my dough crumbly?
Your dough might be too dry from adding too much flour. Try measuring flour differently next time. First stir it up, then spoon it gently into your measuring cup and level it off with a knife.
- → Can I skip stuffing the cookies with cherries?
You can definitely chop up the maraschino cherries and mix them into the dough instead of stuffing them. The texture will be different but you'll still get that nice cherry flavor throughout.
- → Can I use fresh cherries instead of maraschino?
Fresh cherries let out too much juice when they bake. This can make your cookies soggy or change how they turn out. Stick with maraschino cherries for the best results.
- → How long do the cookies keep?
You can keep these cookies at room temperature for up to three days. Just wrap them tightly in plastic or put them in an airtight container so they stay fresh.