Ingredients
Cookies
- ¾ cup slivered almonds, ground
- 1 cup butter, softened
- ¾ cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 8 ounces maraschino cherries, halved (reserve juice)
- 1 teaspoon maraschino cherry juice
- Red decorating sugar, for sprinkling
Frosting
- 2 cups powdered sugar
- 1 tablespoon maraschino cherry juice
- 1 teaspoon almond extract
- 2-3 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies.
- Mix Wet Ingredients: In a large mixing bowl, blend softened butter, ¾ cup powdered sugar (divided), and vanilla extract together until the mixture is smooth and well-combined.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, salt, and ground slivered almonds until evenly mixed.
- Form Dough: Gradually add the dry mixture to the butter mixture, mixing until a consistent dough is formed.
- Add Cherry Center: Using about 1 tablespoon of dough, create a small indentation in the center. Place a halved maraschino cherry inside the indentation, then fold the dough around it to form a ball. Flatten the ball slightly and place it on a parchment paper-lined baking sheet.
- Bake Cookies: Bake the cookies at 375°F (190°C) for 8-9 minutes or until the edges just begin to turn golden brown. Once baked, remove the cookies from the oven and allow them to cool on a wire rack.
- Prepare Frosting: In a small bowl, mix together 2 cups powdered sugar, 1 tablespoon maraschino cherry juice, and 1 teaspoon almond extract. Add 2-3 tablespoons of milk incrementally to achieve a dipping consistency for the icing.
- Glaze Cookies: Dip the tops of the cooled cookies in the frosting mixture, then flip them over and place them on the wire rack. While the glaze is still wet, sprinkle the tops with red decorating sugar for a festive finish.
Notes
- Make sure to reserve the maraschino cherry juice for both the dough and the frosting to maximize cherry flavor.
- Ground almonds add a lovely texture and flavor, but you can substitute with almond flour if desired.
- Use parchment paper on baking sheets to prevent sticking and make clean-up easier.
- Adjust the milk in the frosting to get the perfect consistency for dipping or drizzling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
