Cherry Almond Cookies
Delightful cherry almond cookies that combine sweet maraschino cherries with nutty almond flavor, ready in no time with no chilling required.
Ingredients
Main Ingredients
- 1 12 ounce jar maraschino cherries, diced small and patted dry Make sure to pat them dry thoroughly to prevent excess moisture.
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon pure almond extract
- 2 teaspoons maraschino cherry juice
- 1 teaspoon vinegar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups all-purpose flour
Instructions
Preparation
- Remove the maraschino cherries from their juice, slice each cherry in half, and cut each half into 6 small pieces. Blot them dry and set aside.
- Preheat your oven to 350°F (175°C) and prepare two sheet pans with parchment paper or a silicone baking mat.
Mixing the Dough
- In a medium to large bowl, melt the butter and add both the granulated and brown sugars. Whisk until fully mixed.
- Add the egg, almond extract, cherry juice, and vinegar to the mixture. Whisk until combined.
- Sprinkle the baking soda and kosher salt over the mix and stir well. Gradually add the flour, stirring until just a little flour remains. Fold in the chopped cherries.
Baking
- Use about 2 tablespoons of dough for each cookie, spacing them 2 inches apart on the baking sheets.
- Bake for 10-12 minutes until the edges are set. Let them rest on the pan for 2 minutes, then move them to a wire rack to cool completely.
- If the cookies haven’t flattened, gently tap the pan on the counter and use a large round cutter to shape them.
Notes
These cookies pair well with milk or tea. Dust with powdered sugar for an extra touch of sweetness. Store leftovers in an airtight container at room temperature for 3-5 days or freeze for longer storage.