I had other plans for today’s cookie post, but when DC’s weather proved to be end-of-days bad yesterday, I skipped the trip to the grocery store (just one block away) and had to make do with whatever I had on hand. Not only did I make do, I made fantastically great with this here batch of crumbly yet chewy Cherry Almond Cookies using the little jar of maraschino cherries that I had the forethought to save for a rainy day.
Up there with caramel + chocolate and Chinese + Jewish, cherry + almond is one of my favorite flavor combinations. The love extends beyond food, too. Dial Cherry Almond Blossom is my hand soap scent of choice, and Jergens Original Cherry-Almond Scent lotion will forever be what I slather on my body. There’s nothing better, and the very same can be said about these fragrant and fun shortbread-style cookies. If you’re not already on the Cherry-almond bandwagon, please join me right away.
To make a little over two dozen, you’ll need: 1 cup powdered sugar, 1 cup softened unsalted butter, ½ teaspoon salt, 1 tablespoon maraschino cherry liquid, ½ teaspoon almond extract, 2¼ cups flour, and ½ cup maraschino cherries, drained and chopped.
Two dozen too many? I respect your restraint and you can easily cut the recipe and half.
Confession: I did that myself. Not my proudest moment, but I have a wedding to worry about.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, butter, salt, maraschino cherry juice, and almond extract.
Side note: I love almond extract so very much. If you do too, I recommend giving these Chinese Almond Cookies a try.
Once the wet, sugary ingredients are combined, add the flour, mix until just incorporated and remove from the mixer.
Drop in the chopped maraschino cherries and use a little elbow grease to fold the cherry chunks by hand using a spatula or spoon.
Scoop cookie-dough balls and place on parchment paper-lined cookie sheets, one-inch apart.
Bake at 350 degrees for 10 to 12 minutes, or until lightly golden on the bottom.
Remove cookies from the oven and let them rest on the baking sheets for a few minutes before transferring them to a cooling rack.
Look how cute and darling. These cookies are perfectly sized to be just big enough that you can snack on one and feel quite satisfied, or better yet, small enough that you can devour three or four and not feel too horrible about yourself.
The point is, no matter how many you have, these cookies should leave you feeling so very happy. That’s what they did for me. Cherry and almond have that effect on me. I hope they do the same for you.
- 1 cup powdered sugar
- 1 cup unsalted butter, softened
- ½ teaspoon salt
- 1 tablespoon maraschino cherry liquid
- ½ teaspoon almond extract
- 2¼ cups flour
- ½ cup maraschino cherries, drained and chopped
- Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, butter, salt, maraschino cherry juice, and almond extract.
- Once combined, add the flour and mix until just incorporated. Remove from mixer.
- Add the chopped maraschino cherries and mix in using a spatula or spoon.
- Scoop cookie-dough balls and place on cookie sheets, one-inch apart.
- Bake for 10 to 12 minutes or until lightly golden on the bottom. Remove from oven.
- Let the cookies rest on the baking sheets for a few minutes before transferring them to a cooling rack.
- Makes about 28 cookies.