Almond Cherry Cookies Recipe
Introduction
Almond Cherry Cookies are a delightful treat combining the nutty flavor of ground almonds with the sweet and tangy burst of maraschino cherries. These tender cookies are topped with a cherry-flavored almond icing, making them perfect for holiday gatherings or everyday indulgence.
Ingredients
- ¾ cup slivered almonds (ground)
- 1 cup butter (softened)
- ¾ cup powdered sugar (divided)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 8 ounces maraschino cherries (halved, reserve juice)
- 1 teaspoon maraschino cherry juice
- Red decorating sugar
- 2-3 tablespoons water (if needed)
- 2 cups powdered sugar (for icing)
- 1 tablespoon maraschino cherry juice (for icing)
- 1 teaspoon almond extract (for icing)
- 2-3 tablespoons milk (for icing)
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit.
- Step 2: In a large bowl, cream together the softened butter, ¾ cup powdered sugar, and vanilla extract until well blended.
- Step 3: In a separate bowl, combine the flour, salt, and ground almonds, then gradually add this dry mixture to the butter mixture. Mix until combined.
- Step 4: Take about 1 tablespoon of dough, create a small pit in the center, and place a halved maraschino cherry inside. Fold the dough over the cherry and shape it into a ball. Place each cookie on a parchment paper-lined baking sheet and flatten slightly.
- Step 5: If the dough is too dry to work with, add water a tablespoon at a time, up to 3 tablespoons, until it becomes easier to shape.
- Step 6: Bake the cookies for 8-9 minutes, or until the edges begin to turn golden brown. Remove them from the oven and allow to cool on a wire rack.
- Step 7: To make the icing, mix 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract in a small bowl. Add milk gradually until you reach a smooth, dipping consistency. Dip the tops of the cooled cookies into the icing, flip them over onto the wire rack, and sprinkle with red decorating sugar.
Tips & Variations
- For extra almond flavor, toast the slivered almonds lightly before grinding.
- If you prefer a softer cookie, reduce baking time by 1-2 minutes.
- Swap maraschino cherries for fresh or dried cherries for a less sweet variation.
- Use almond flour instead of ground slivered almonds for a finer texture.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. Reheat gently before serving if desired, but the cookies are best enjoyed fresh with the icing intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. This can help improve the texture and make handling easier.
What if I don’t have maraschino cherry juice?
If you don’t have maraschino cherry juice, you can substitute with a small amount of cherry syrup or a teaspoon of cherry-flavored liqueur, adjusting the sugar in the icing as needed.
PrintAlmond Cherry Cookies Recipe
These Almond Cherry Cookies are a delightful treat combining ground almonds and the sweetness of maraschino cherries, all wrapped in a buttery dough. With a soft texture and a delicious cherry-flavored icing, these cookies are perfect for festive occasions or a sweet snack.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 29 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- ¾ cup slivered almonds (ground)
- 1 cup butter (softened)
- ¾ cup powdered sugar (divided)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 8 ounces maraschino cherries (halved, reserve juice from 1 jar)
- 1 teaspoon maraschino cherry juice
- Red decorating sugar
- 2–3 tablespoons water (if needed)
Cherry Icing
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2–3 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it is ready for baking the cookies evenly.
- Mix Butter and Sugars: In a large bowl, cream together the softened butter, ¾ cup of powdered sugar, and vanilla extract until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, salt, and ground slivered almonds. Then gradually add this dry mixture to the butter mixture, stirring to combine into a dough.
- Form Cookies with Cherries: Take about 1 tablespoon of dough and create a small well or pit in the center. Place a halved maraschino cherry into the pit and fold the dough over it, shaping a ball. Place the formed cookie dough balls on a parchment-lined baking sheet and lightly flatten them.
- Adjust Dough Consistency: If the dough feels too dry and hard to work with, add water one tablespoon at a time, up to 3 tablespoons, until it becomes easier to roll and shape.
- Bake the Cookies: Bake in the preheated oven at 375 degrees Fahrenheit for 8-9 minutes or until the edges just begin to turn golden brown. Once baked, remove from the oven and transfer cookies to a wire rack to cool completely.
- Prepare Cherry Icing: In a small bowl, mix together 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract. Add milk gradually to reach a consistency suitable for dipping.
- Glaze Cookies and Decorate: Dip the tops of the cooled cookies into the cherry icing, then place them upside down on a wire rack. Immediately sprinkle red decorating sugar on top for a festive finish.
Notes
- You can add up to 3 tablespoons of water to the dough if it feels too dry for easy shaping.
- Make sure cookies are fully cooled before icing to prevent melting.
- Use parchment paper on baking sheets to prevent sticking and facilitate cleanup.
- Sprinkling red decorating sugar adds a charming and festive touch to the cookies.
Keywords: Almond Cherry Cookies, Cherry Cookies, Almond Cookies, Holiday Cookies, Sweet Cookies, Baking, Cherry Icing
