Maraschino Cherry Almond Cookies Recipes

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.

ITALIAN CHERRY COOKIES

Steps:

• Preheat oven to 350º.
• In a medium bowl, add sugar, ½ cup vegetable shortening and maraschino cherry juice. Mix with an electric hand mixer until combined. Add egg, salt, baking powder, flour, ¼ teaspoon almond extract, chopped maraschino cherries and finely chopped walnuts. Mix until a dough forms.
• Drop dough by the teaspoon or roll into small balls into balls and place on a parchment-lined sheet tray. Bake for 8-9 minutes.
• Frost cookies and enjoy.
• In another medium bowl, add 1 teaspoon vegetable shortening, confectioner's sugar, ½ teaspoon almond extract, milk and red food coloring. Mix until combined with an electric hand mixer.

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.

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.