Description
Delight in these soft and flavorful Almond Cherry Cookies, perfectly combining the rich taste of butter and almond extract with the sweet burst of maraschino cherries. These classic cookies are easy to make, chilled for the best texture, baked to golden perfection, and finished with a cherry centerpiece for a festive and elegant treat.
Ingredients
Wet Ingredients
- 1 cup butter
- 1 ½ cups confectioners’ sugar
- 1 egg, well beaten
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Topping
- Maraschino cherries, halved
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and confectioners’ sugar using a mixer until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients: Mix in the well-beaten egg, vanilla extract, and almond extract thoroughly until all ingredients are well combined and the batter feels cohesive.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and cream of tartar to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until everything is combined to form your cookie dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 1 hour to firm it up. This step is essential to prevent the cookies from spreading too much during baking.
- Preheat Oven: Set your oven to 375°F (190°C) to get it ready while dough chills.
- Shape Cookies: Roll the chilled dough into small balls and place them spaced out on a baking sheet, leaving room for slight spread.
- Bake: Bake in the preheated oven for 8 to 12 minutes, depending on the size of your cookies, until the edges are lightly golden but the centers remain soft.
- Prepare Cherries: While the cookies bake, pat the maraschino cherries dry with paper towels and cut them in halves to remove excess moisture that could sog the cookies.
- Add Cherry Topping: After baking, cool the cookies on a wire rack. Once they have cooled slightly but are still warm, gently press one cherry half into the center of each cookie for a decorative and tasty finish.
Notes
- Ingredient Substitutions: Substitute ¼ cup of all-purpose flour with almond flour for a more pronounced almond flavor. Alternatively, candied cherries can be used instead of maraschino cherries based on your preference.
- Make-Ahead: The dough can be refrigerated for up to 48 hours before baking, allowing flexibility in preparation. Baked cookies will stay fresh for up to 5 days stored in an airtight container.
- Serving Variations: For an elegant touch, dust the cookies lightly with powdered sugar or drizzle with melted white chocolate before serving.
- Avoid Mistakes: Do not skip the chilling step to prevent cookies from spreading too much. Also, always pat cherries dry to avoid soggy cookie centers.
