Almond Cherry Cookie Delights (Printable Version)
# What You'll Need:
→ Cookies
01 -
3/4 cup ground silvered almonds
02 -
1 cup softened butter
03 -
3/4 cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
2 1/4 cups all-purpose flour
06 -
1/4 teaspoon salt
07 -
8 ounces jar halved maraschino cherries with 1 teaspoon juice saved
08 -
Red sugar for decorating
→ Frosting
09 -
2 cups powdered sugar
10 -
1 tablespoon juice from maraschino cherries
11 -
1 teaspoon almond extract
12 -
2-3 tablespoons milk
# Steps to Follow:
01 -
Set your oven to 375°F (190°C).
02 -
Grab a large bowl and beat the butter with powdered sugar and vanilla until smooth.
03 -
Mix flour, salt, and almonds in another bowl. Slowly add this dry mix to your butter blend.
04 -
Scoop a tablespoon of dough, make a small hole, and stick half a cherry inside. Wrap the dough around to cover the cherry completely. Put on a parchment-covered baking sheet and push down lightly.
05 -
Pop in the oven at 375°F (190°C) for 8-9 minutes until the edges start turning light brown. Let them cool after taking them out.
06 -
Combine powdered sugar, cherry juice, and almond extract in a small bowl. Add milk bit by bit until it's runny enough to dip cookies.
07 -
Dunk the tops of each cookie in the icing, turn them over, and set on a wire rack. Sprinkle red sugar on top while still wet.
# Additional Tips:
01 -
For cookies that aren't too dry, measure flour right by spooning it gently into your cup and cutting off excess with a knife.
02 -
The cherry inside each cookie gives a nice surprise when you bite in.
03 -
Don't swap in fresh cherries as they're too juicy and will mess up your cookie texture.
04 -
Keep your cookies fresh by wrapping them tight or using a sealed container for up to three days at room temp.