Almond Cherry Cookies
Almond Cherry Cookies are tender, nutty shortbread style cookies studded with juicy maraschino cherries and finished with a cherry almond glaze. The combination of ground almonds and buttery dough creates a delicate crumb while the glaze adds a glossy sweet finish, perfect for gift giving or easy weeknight baking. Make a batch for a crowd and watch them disappear.
Equipment
- Mixing Bowls
- Silicone spatula
- Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
- Cookie Scoop
- Wire Rack
- Food Processor
Ingredients
- 3/4 cups silvered almonds ground Ground finely to add a nutty, tender crumb and provide structure while contributing rich almond flavor; helps absorb moisture and balances the dough's texture so cookies remain delicate.
- 1 cup butter softened Softened until pliable to cream smoothly with sugar, creating aeration and tenderness in the dough; provides richness, mouthfeel, and helps carry flavors throughout the cookie.
- 3/4 cup powdered sugar divided Divided to perform dual functions: initial portion creamed with butter for sweetness and structure, and remaining used for dusting or garnish; finely powdered form dissolves quickly for smooth texture.
- 1 teaspoon vanilla extract Added for fragrance and subtle sweetness, enhancing the cookie's overall aroma; provides a warm, familiar note that complements almond and cherry flavors.
- 2 1/4 cups all-purpose flour Measured to form the primary dry base, supplying gluten for structure and ensuring proper dough consistency; balances moisture and allows cookies to hold shape while baking.
- 1/4 teaspoons salt Sprinkled lightly to enhance overall flavor balance by cutting sweetness and supporting gluten development; small amount ensures proper dough texture without overpowering.
- 8 ounces maraschino cherries halved, reserve juice (1 jar) Halved to distribute bursts of sweet, fruity flavor and chewy texture throughout the cookies; reserved juice used separately to impart color and additional cherry essence.
- 1 teaspoon maraschino cherry juice Included in a teaspoon amount to impart a hint of authentic maraschino cherry flavor and subtle pink tint; helps intensify cherry notes without adding excess moisture.
- red decorating sugar Sprinkled for decoration to add sparkle and a touch of crunch, providing visual appeal and a sweet finishing texture on top of cookies.
- 2 cups powdered sugar Whisked into glaze to create a smooth, sweet coating that sets firm and provides sweetness balance; powdered form dissolves easily for a glossy finish.
- 1 tablespoon maraschino cherry juice Measured precisely to flavor and tint the glaze, offering concentrated cherry essence and subtle acidity to brighten the icing's flavor; small volume prevents thinning the glaze.
- 1 teaspoon almond extract Added for a delicate, aromatic almond note that amplifies the nutty base flavor; provides complementary depth that pairs well with both almonds and cherries.
- 2 -3 tablespoons milk Stirred in sparingly to adjust glaze consistency for drizzling or spreading while adding slight creaminess; milk helps achieve desired texture without altering flavors significantly.
Instructions
- Preheat oven to 375 degrees Fahrenheit.: You should sense the kitchen warming as the oven reaches 375 degrees Fahrenheit , and preheating ensures even baking so cookies spread and set predictably. A properly preheated oven gives a slight whoosh when you open it, and the top rack heat will help the edges turn a pale golden that signals doneness. If you skip preheating, cookies can bake unevenly and end up too pale or dense. Common mistake to avoid, placing the tray in before the oven is at temperature, can result in a longer bake and drier cookies.
- In a large bowl mix together butter, powdered sugar and vanilla until blended.: As you cream the softened butter with the powdered sugar and vanilla , pay attention to texture, it should become smooth, pale, and slightly fluffy, releasing a rich, milky aroma. The creaming traps tiny air pockets that help with tenderness, and the powdered sugar dissolves into the butter to prevent grittiness. If the mixture looks oily or separated, your butter was too warm, so chill briefly and rework. A frequent pitfall is under beating, which can yield a dense, compact cookie rather than a delicate one.
- In a separate bowl combine flour, salt and ground almonds. Combine dry mixture with butter mixture.: You will notice a nutty scent as the ground almonds meet the flour and salt . Sifting or whisking these dry items helps distribute the salt and breaks up any lumps in the ground almonds . Folding the dry mix into the creamed base should be done gently until just combined, stopping when you see no streaks of dry flour . Overmixing develops gluten and leads to a tougher bite, so fold with care. If your dough feels crumbly, pressing it should bring it together; if it becomes greasy, you likely used too warm butter .
- With about 1 tablespoon of dough, make a pit in the middle and place a cherry half in the pit then fold dough over the cherry to form a ball. Place on parchment paper lined baking sheet. Flatten cookie dough slightly.: When you shape each ball the dough should feel cool and slightly tacky, and the little pit helps cradle the maraschino cherry so it stays centered. Press gently to enclose the cherry, the dough should seal without tearing, and when placed on the parchment it will hold its shape. Flattening slightly helps the cookies bake evenly and exposes more surface for the glaze to cling to. Avoid over handling as the warmth of your hands can soften the dough too much, making the cookies spread excessively during baking.
- Bake at 375 degrees Fahrenheit for 8-9 minutes or until edges are just starting to turn golden brown. Remove from oven and cool on a wire rack.: In the oven you will see the tops set and the edges take on a faint golden blush, that is your cue to remove them. The cookies continue to firm as they cool, so pull them when the centers are still slightly soft to the touch. Placing them on a wire rack prevents steam from making the bottoms soggy and helps the texture remain crisp at the edges. A common error is leaving them too long, which dries them out, or removing them too soon, which causes them to collapse while cooling.
- In a small bowl mix together powdered sugar, cherry juice and almond extract. Add enough milk to make it dipping consistency. Dip tops of cookies in icing, flip over and place on wire rack. Sprinkle with red sugar.: The glaze should smell faintly of cherry and almond , and have a glossy, slightly thick texture so it coats the cookie without dripping off. When you dip the tops, the glaze will cling and set into a smooth sheen; flipping them over onto the wire rack allows excess to drip away. While the glaze is still tacky, the red decorating sugar will adhere and sparkle. A trouble to watch for is overly thin glaze, which will run and pool; if this happens, thicken with more powdered sugar to maintain a nice coating.
Notes
- Tip for grinding almonds Use a food processor to pulse the silvered almonds until finely ground, scraping the bowl so nothing clumps at the sides.
- Tip for shaping If dough sticks to your fingers, lightly flour your hands or chill the dough for 10 minutes to make forming easier without altering texture.
- Tip for cherries Pat the maraschino cherries dry before tucking into the dough to avoid adding too much excess moisture around the center.
- Tip for glaze consistency Start with 1 tablespoon of milk and add slowly until the glaze reaches a dipping consistency, you can always thin but not thicken without more powdered sugar.
- Storage tip Store baked and glazed cookies in an airtight container at room temperature for up to 3 days, with parchment between layers to protect the glaze.
- Freezer tip Freeze cooled cookies in a single layer, separated with parchment, then thaw at room temperature for about 30 minutes before serving.