Cherry Almond Cookies Recipes

CHERRY-ALMOND REFRIGERATOR COOKIES

Steps:

• Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.
• Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
• Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

CHERRY ALMOND COOKIES

Steps:

• Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
• In a medium bowl, cream together the oil, butter, and sugar. Beat in the eggs one at a time, mixing well after each addition. Beat in the almond and vanilla extracts.
• Set a fine-mesh sieve over the bowl containing the egg mixture. Add the gluten-free flour, almond flour, salt, and baking powder. Sift the dry ingredients into the bowl.
• Mix everything together until a soft dough forms. Fold in the cherries.
• Use a 1.5 tablespoon cookie scoop to drop mounds of dough 2-inches apart onto the prepared baking sheets. Flatten each mound using damp fingertips.
• Bake for 8-10 minutes, or until lightly golden brown around the bottom edges. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Melt the white chocolate chips according to the package directions. Carefully transfer to a zip-top bag with the corner snipped off and drizzle over the cooled cookies.

CHERRY ALMOND COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, add the butter, cream cheese and brown sugar and mix until everything is creamed together. Add in the egg, salt, almond extract, and vanilla extract and continue to mix until well combined.
• Slowly add the flour into the wet mixture and mix until smooth.
• Cover the bowl and chill for several hours.
• Using a small cookie scoop, scoop 1-inch balls and roll them into balls. Place the dough onto your cookie sheet and press a small well into the tops of them with your thumb.
• Grab a maraschino cherry and gently squeeze it in a paper towel, to make sure it's not wet, and place it into the well of your cookie.
• *Note - If the cherries are still wet they will leave red stains around the top of your cookies.
• Bake for about 12 minutes and cool completely on a cooling rack.
• Once all of the cookies are baked and cooled, place the white chocolate chips into a microwave safe bowl. Microwave the chocolate for 20 seconds, stir and then microwave 5-7 seconds at a time until the chocolate is all melted. Pour the melted chocolate into a baggie, snip the end just very slightly and drizzle the chocolate all over your cookies. Let the cookies sit for a few minutes so the chocolate can set.

MARASCHINO CHERRY ALMOND COOKIES

Steps:

• Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
• Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
• Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
• Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes.
• To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.

CHERRY ALMOND COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Combine oat flour and sugar in a large bowl. Add butter; beat with an electric mixer until creamy. Mix in egg and soy milk. Mix in baking powder and cinnamon; dough should be the consistency of soft cookie dough. Fold in cherries and 1/2 cup almonds.
• Drop cookie dough onto the prepared sheet in 2-tablespoon portions, leaving a few inches between each cookie. Sprinkle remaining slivered almonds on top of each cookie.
• Bake in the preheated oven until a toothpick inserted in the center of each cookies comes out clean, about 15 minutes.

CHEWY CHERRY ALMOND COOKIES

Steps:

• Cream together butter, brown sugar, sugar; add eggs and almond extract.
• Stir in dry ingredients and add cherries, nuts, and coconut.
• Drop from spoon on greased baking sheet.
• Bake at 350 for 11-13 minutes or until cookies are lightly browned.

CHERRY-ALMOND COOKIES WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter, white sugar, brown sugar, eggs, vanilla extract, and almond extract in a large mixing bowl; beat with an electric mixer on medium speed until thoroughly mixed.
• Combine flour and baking soda in a separate bowl; gradually add to the butter mixture, mixing until incorporated. Stir in white chocolate chips, cherries, and almonds. Drop teaspoonfuls of dough onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

CHERRY-ALMOND OATMEAL COOKIES

Steps:

• Preheat oven to 375.
• In a small bowl combine cherries and kirsch, triple sec or hot water. Let stand for 30 minutes; drain well.
• Meanwhile, combine butter and shortening until well blended. Add brown sugar, sugar, baking soda and salt until well blended. Beat in eggs. Beat in flour until well mixed. Stir in oats. Add drained cherries and almonds.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to wire rack; let cool.
• To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

CHERRY CHIP ALMOND COOKIES

Steps:

• Preheat oven to 350°F.
• Mix flour, baking powder, and salt in a bowl set aside.
• Cream your butter, then slowly add your sugar. Blend well.
• Add your eggs,vanilla and almond extract.
• Slowly blend in flour mixture. Add your chips, drop by teaspoonful onto cookie sheet.
• Bake for about 10 minute.