Description
Buttery almond cookies filled with maraschino cherries and dipped in a cherry-almond frosting, finished with red decorating sugar.
Ingredients
Scale
- 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 maraschino cherries (halved), 1 tsp juice reserved
- Red decorating sugar
- 2 cups powdered sugar (for frosting)
- 1 tablespoon maraschino cherry juice (for frosting)
- 1 teaspoon almond extract (for frosting)
- 2–3 tablespoons milk (for frosting)
Instructions
- Preheat oven to 375?F (190?C).
- In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, salt, and ground almonds, then gradually blend the dry mixture into the butter mixture until fully combined.
- Form the dough into tablespoon-sized balls, press a small pit in the center of each, place a maraschino cherry half in the pit (reserve 1 tsp juice), fold the dough over the cherry to form a ball again, and slightly flatten the cookie.
- Place the cookies on a parchment-lined baking sheet and bake for 8-9 minutes or until the edges are just turning golden, then allow to cool on the baking sheet.
- For the frosting, whisk together the powdered sugar, reserved cherry juice, almond extract, and enough milk to achieve a dipping consistency.
- Dip the tops of the cooled cookies in the frosting, flip them over, place them on a wire rack, and sprinkle with red decorating sugar.
- Prep Time: 20 mins
- Cook Time: 9 mins