Description
Soft sugar cookies studded with minced maraschino cherries, flavored with almond and cherry extracts, and finished with a cherry-almond icing and slivered almonds.
Ingredients
Scale
- For the cookies:
- 2 (12 oz.) jars maraschino cherries, drained (reserve juice), minced, and squeezed very dry
- 1 cup butter, softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp almond extract
- 2 tsp cherry extract
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- For the icing:
- 4 tbsp butter, melted
- 1/3 cup + 1–2 tbsp maraschino cherry juice
- 1 tsp almond extract
- 1 tsp cherry extract
- 4–5 cups powdered sugar
- 1/2 cup slivered almonds (for garnish)
Instructions
- Drain the maraschino cherries, reserving the juice for the icing. Finely mince the cherries and pat/squeeze them dry. Set aside.
- In a large mixing bowl, cream together the softened butter, oil, granulated sugar, and powdered sugar until well combined.
- Beat in the eggs, almond extract, cherry extract, and minced cherries.
- In a separate bowl, whisk together the flour, baking soda, and cream of tartar. Gradually add the flour mixture to the butter mixture, beating until just combined. Be careful not to overmix.
- Line baking sheets with parchment paper or silicone mats. Drop the dough by teaspoonfuls onto the prepared sheets.
- Bake at 375?F (190?C) for 8-11 minutes, or until the edges and bottoms are lightly browned.
- Remove the cookies from the oven and transfer them to wire racks to cool completely.
- For the icing: In a medium bowl, whisk together the melted butter, maraschino cherry juice, almond extract, and cherry extract.
- Gradually stir in 4 cups of powdered sugar, mixing until smooth. Adjust the consistency by adding more cherry juice or powdered sugar as needed until the icing is thick but spreadable.
- Once the cookies are completely cooled, frost them with the cherry icing. Sprinkle with slivered almonds and add additional sprinkles if desired. Allow the icing to set before serving.
- Prep Time: 20 mins
- Cook Time: 8-11 mins per batch