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These buttery almond cherry treats blend crisp nuts with juicy maraschino cherries in a melt-in-your-mouth shortbread base. I came up with them when I needed something eye-catching for holiday cookie platters. The bright red center peeking through the nutty dough quickly became a family favorite at our house.
I whipped up these cookies for my kid's dance show reception years ago. Everyone grabbed them first because of the pretty pink topping and surprise cherry inside. Now I can't show up at family gatherings without bringing a batch.
What You'll Need
- Silvered almonds: Grind them finely for that rich nutty taste that makes these cookies stand out. Check that they smell fresh before using.
- Butter: Should be soft but not melted for the right crumbly texture. Go with unsalted to control the taste better.
- Powdered sugar: Creates that tender, crumbly bite you won't get from regular sugar.
- Vanilla extract: Adds a lovely background flavor. Real vanilla works best here.
- All purpose flour: Gives these cookies their shape. Measure it right so they don't turn out too dry.
- Salt: Just a pinch makes everything taste better. Don't skip this tiny but mighty ingredient.
- Maraschino cherries: They bring both bright color and sweet flavor. Blot them dry so they don't make the dough soggy.
- Red decorating sugar: Makes the cookies sparkle and look extra festive. You can leave it out, but they won't look as pretty.
- Cherry juice: Saved from the cherry jar, it naturally flavors and colors the topping.
- Almond extract: A few drops pack a big punch of nutty goodness.
- Milk: Helps get the frosting just right for dipping cookie tops.
How To Make Them
- Get Your Oven Ready:
- Turn it on to 375°F. This temperature works perfectly to cook the cookies without burning or leaving them raw inside. While it heats up, get your baking sheets lined with parchment and round up everything you'll need.
- Mix The Wet Stuff:
- In a big bowl, beat the soft butter, powdered sugar and vanilla until it's fluffy and lighter in color. You'll need about 3 minutes with your mixer. The mix should look whipped and airy - this is what makes your cookies so tender.
- Add The Dry Stuff:
- In another bowl, stir together the flour, salt and ground almonds. Dump this into your butter mix in three batches, mixing just enough to combine everything. Don't go crazy with the mixing or your cookies might end up tough.
- Hide Those Cherries:
- Take a spoonful of dough, push your thumb in to make a dent, and tuck half a cherry inside. Fold the dough over to cover the cherry completely, then roll it in your hands to make a smooth ball. Put it on your lined baking sheet and gently flatten it a bit.
- Pop Them In The Oven:
- Bake for 8-9 minutes, keeping an eye on them near the end. They're done when the edges just start turning light golden. They might seem a little soft in the middle but will firm up as they cool. Let them sit on the hot pan for 5 minutes before moving them to a cooling rack.
- Whip Up The Topping:
- Mix powdered sugar, cherry juice and almond extract in a small bowl. Add milk bit by bit until it's smooth and runny enough to coat the cookies but thick enough to stick. It should drip slowly off a spoon when lifted.
- Add The Fancy Finish:
- After the cookies are totally cool, dip the tops in your pink frosting, letting extra drip off. Put them back on the rack and quickly sprinkle with red sugar before the topping dries. The sugar will stick to the wet frosting and make them look super pretty.
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The freshly ground almonds really make these cookies pop. My grandma always told me that taking an extra minute to grind whole almonds instead of buying almond meal makes them taste way better. I can still picture myself as a little kid, standing on her kitchen stool, watching her pulse almonds in her food processor until they looked just right.
Plan Ahead Tips
These treats actually taste better after a day or two when all the flavors mix together. You can make your dough up to three days early and keep it wrapped tight in the fridge. Just let it warm up before you shape the cookies. You can also bake them without frosting and store them in containers with parchment between layers. Just add the frosting a day or less before serving so they look their best.
What To Serve With Them
These goodies go great with afternoon tea, especially Earl Grey or fruity herbal blends. The tea cuts through the sweetness perfectly. For a fancy dessert, try them next to a scoop of vanilla ice cream with some fresh cherries when you can get them. During holiday parties, grown-ups might enjoy them with a glass of almond liqueur or coffee with amaretto.
Where They Come From
Cookies like these have roots in Southern European baking, especially places where almonds grow well like Italy and Spain. People have been mixing cherries and almonds in desserts forever because they just taste great together. The bright red color makes them super popular around Christmas and Valentine's Day when folks want something pretty on their holiday tables.
When Things Go Wrong
If your dough feels too dry and crumbly, mix in a tiny splash of milk. If it seems too sticky, chill it for half an hour before you start shaping. For the frosting, getting it just right matters a lot. Too thick and it won't spread nice and smooth. Too runny and it'll slide right off your cookies. Just add tiny bits of milk or sugar until it looks right.
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Recipe FAQs
- → Can I use fresh cherries instead of maraschino cherries?
Fresh cherries don't work well in this recipe. They're way too juicy compared to maraschino cherries and would make your cookies soggy. Stick with maraschino cherries for the right amount of sweetness and moisture.
- → How long do these almond cherry cookies stay fresh?
Your cookies will stay good for about three days if you keep them in a sealed container at room temperature. Just make sure they've cooled completely before you put them away or they'll get damp and soft.
- → Why is my cookie dough too dry and crumbly?
Your dough is probably too dry because there's too much flour. Try measuring flour differently next time. Spoon it gently into your measuring cup instead of scooping straight from the bag. This stops the flour from getting packed down too tightly.
- → Can I freeze these almond cherry cookies?
You can definitely freeze these cookies. Just let them cool first and don't add the glaze yet. Put them in a sealed container with some parchment paper between each layer. They'll keep for about 2 months. When you want to eat them, let them thaw naturally and then add the glaze and sugar.
- → Can I substitute almond extract for vanilla in the cookie dough?
You can swap vanilla for almond extract if you want a stronger almond taste. But remember that almond extract packs more punch, so only use about half the amount the recipe calls for with vanilla.
- → How do I know when the cookies are properly baked?
Your cookies are ready when the edges turn slightly golden brown, usually after cooking for 8-9 minutes at 375°F. Don't leave them in too long. They'll continue to firm up while they cool on the baking sheet.