Maraschino Cherry Almond Chocolate Cookies Recipes

CHERRY ALMOND COOKIES

Steps:

• Cut the cherries into quarters and set aside.
• In the mixing bowl of a stand mixer, whisk the butter until it's smooth and creamy.
• Add the sugar, vanilla, almond extract, maraschino cherry juice, and mix until smooth.
• Add the flour, and mix until completely blended. Remove the mixing bowl, and gently fold in the chopped cherries, until blended.
• Place the dough on a large piece of parchment paper, and place the dough in the refrigerator for three hours.
• After three hours, remove the dough from the refrigerator, and place a piece parchment paper, or a silpat mat on a cookie sheet, and set aside.
• Form a tablespoon of dough, and roll it into a ball, and place on the lined cookie sheet.
• Continue until all cookies have been rolled.
• Place the cookie sheet in the refrigerator and chill for 30 minutes.
• Remove the cookie sheet, and bake the cookies in a 350 degree oven for 12 - 15 minutes, or until the cookies are golden brown on the bottom and around the edges.
• The cookies will spread a little, but shouldn't spread thin, so make sure you chill them according to directions.
• If you don't chill the dough, the cookies won't bake correctly. Once the cookies are baked, remove them from the oven, and leave them on the cookie sheet to cool, for 10 minutes. Then remove to a wire rack.
• When cookies are completely cool, melt the white chocolate in the microwave, on 10 second intervals until it's smooth. Drizzle with melted white chocolate.

CHOCOLATE-COVERED MARASCHINO CHERRY COOKIES

Steps:

• Pat cherries with paper towels to remove excess moisture; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in cherry juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until dough is easy to handle., Insert a chocolate chip into each maraschino cherry. Wrap a tablespoon of dough around each cherry. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 15-17 minutes or until set and edges are lightly browned. Remove to wire racks to cool. , In a microwave, melt remaining chips and shortening; stir until smooth. Dip tops of cookies in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

CHOCOLATE-MARASCHINO CHERRY COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir together cookie mix, flour, butter, egg, cherry extract, almond extract and cherry juice with spoon until soft dough forms. Stir in chopped cherries and miniature chocolate chips.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are light golden brown. Using end of wooden spoon handle, immediately make indentation in center of each cookie. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High in 30-second increments, stirring after each, until chips are softened; stir until smooth. Dip each stemmed cherry in melted chocolate and place in indentation of each cooled cookie.

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.