Almond Cherry Cookies
- Cookies:
- 3/4 cup slivered almonds (ground)
- 1 cup butter (softened)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 ounces jar maraschino cherries (halved (reserve 1 teaspoon juice))
- Red decorating sugar
- Frosting:
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2 –3 tablespoons milk
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Dough:
- In a large mixing bowl, cream together butter, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, salt, and ground almonds. Gradually mix the dry ingredients into the butter mixture until fully incorporated.
- Form Cookies:
- Take a tablespoon of dough and form a small pit in the center. Place half a maraschino cherry in the pit, then fold the dough around it to form a ball.
- Place the dough balls on the prepared baking sheet and gently flatten them slightly.
- Bake:
- Bake for 8–9 minutes or until the edges are just starting to turn golden brown.
- Remove from the oven and let the cookies cool on a wire rack.
- Make Frosting:
- In a small bowl, whisk together powdered sugar, maraschino cherry juice, and almond extract. Add milk, one tablespoon at a time, until the frosting reaches a dipping consistency.
- Decorate Cookies:
- Dip the tops of the cooled cookies into the frosting, then place them back on the wire rack.
- Sprinkle with red decorating sugar and allow the frosting to set before serving.