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Almond Cherry Cookies

Delightful cookies combining sweet almond flavor with juicy maraschino cherries, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup butter Room temperature for fluffiness
  • 1.5 cups confectioners' sugar
  • 1 large egg Well beaten
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
Dry Ingredients
  • 2.5 cups all-purpose flour Can be substituted for gluten-free flour
  • 0.25 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
Topping
  • 1 jar maraschino cherries Halved and patted dry

Method
 

Preparation
  1. In a large mixing bowl, cream together the butter and confectioners' sugar until light and fluffy.
  2. Add the well-beaten egg, vanilla extract, and almond extract. Mix well.
  3. In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
  5. Cover the dough and refrigerate for 1 hour.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. Roll the chilled dough into small balls and place them on a baking sheet.
  3. Bake the cookies for 8–12 minutes, until lightly golden.
  4. Once cooled, press a halved maraschino cherry into the center of each cookie.

Notes

Store cookies in an airtight container at room temperature for up to a week. For a citrusy twist, add lemon zest, or for added crunch, sprinkle in chopped nuts.