Almond Cherry Cookies Treat (Print Version)
# Ingredients:
→ Cookies
01 -
3/4 cup silvered almonds, ground
02 -
1 cup butter, softened
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 maraschino cherries, halved, 1 teaspoon juice reserved
08 -
Red decorating sugar
→ Frosting
09 -
2 cups powdered sugar
10 -
1 tablespoon maraschino cherry juice
11 -
1 teaspoon almond extract
12 -
2-3 tablespoons milk
# Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
In a large bowl, mix together butter, powdered sugar, and vanilla until blended.
03 -
In a separate bowl, combine flour, salt, and almonds. Blend dry ingredients into the butter mixture.
04 -
Take a tablespoon of dough, make a pit in the middle, and place half of a cherry in the pit. Fold dough over the cherry to form a ball. Place on a parchment-lined baking sheet and flatten slightly.
05 -
Bake at 375°F (190°C) for 8-9 minutes or until edges are just starting to turn golden brown. Remove from oven and cool.
06 -
In a small bowl, mix together powdered sugar, cherry juice, and almond extract. Add enough milk to achieve dipping consistency.
07 -
Dip tops of cookies in the icing, flip over, and place on a wire rack. Sprinkle with red sugar.
# Notes:
01 -
To prevent dry and crumbly dough, ensure accurate flour measurement by lightly spooning into the measuring cup and leveling with a knife.
02 -
Stuffing the cookies with cherries creates a delightful surprise in each bite.
03 -
Fresh cherries have high moisture content and may alter the texture of the cookies when baked.
04 -
Store cookies tightly wrapped or in an airtight container at room temperature for up to three days.