Delicious Almond Cherry Cookies

These almond cherry cookies are the perfect blend of buttery shortbread, crunchy almonds, and sweet maraschino cherries. I developed this recipe when looking for a special treat that would stand out on holiday cookie trays, and the vibrant red center peeking through delicate almond-infused dough became an instant favorite in our home.

I first made these cookies for my daughter's ballet recital reception. The pink frosting and cherry surprise inside made them the first cookies to disappear from the dessert table, and now they're requested for every special occasion.

Ingredients

• Silvered almonds: Ground into a fine meal provides the distinctive nutty flavor that makes these cookies special. Look for fresh almonds with no rancid smell.
• Butter: Softened but not melty creates the perfect shortbread texture. Use unsalted for better control of the final flavor.
• Powdered sugar: Instead of granulated gives these cookies their melt in your mouth quality.
• Vanilla extract: Adds warmth and depth. Use pure vanilla for the best flavor.
• All purpose flour: Forms the structure. For best results measure properly to avoid dry cookies.
• Salt: Enhances all the flavors. Even though it is a small amount it is crucial.
• Maraschino cherries: Offer both color and flavor. Pat them dry before using to prevent bleeding into the dough.
• Red decorating sugar: Provides sparkle and festive appearance. Optional but recommended for visual appeal.
• Cherry juice: From the jar adds natural color and flavor to the frosting.
• Almond extract: Intensifies the nutty flavor profile. A little goes a long way.
• Milk: Thins the frosting to the right consistency for dipping.

Step-by-Step Instructions

Prepare the Oven:

Heat your oven to exactly 375°F. This specific temperature ensures the cookies bake evenly without spreading too much or drying out. While waiting for the oven to reach temperature gather your ingredients and line your baking sheets with parchment paper.

Create the Base Mixture:

In a large bowl cream together the softened butter powdered sugar and vanilla until the mixture becomes light and fluffy. This typically takes about 3 minutes with an electric mixer. The mixture should look pale and slightly increased in volume. Proper creaming incorporates air which gives the cookies their tender texture.

Incorporate the Dry Ingredients:

Combine the flour salt and ground almonds in a separate bowl whisking to distribute evenly. Gradually add this dry mixture to your butter mixture about a third at a time mixing just until incorporated. Overmixing at this stage can develop too much gluten resulting in tough cookies.

Form the Cherry Surprise Cookies:

Scoop a tablespoon of dough and create a small indentation with your thumb. Place half a maraschino cherry in this depression then carefully fold the dough over to completely enclose the cherry. Gently roll between your palms to form a seamless ball then place on the parchment lined baking sheet. Press slightly to flatten giving the cookies their classic shape.

Bake to Perfection:

Bake in the preheated oven for exactly 8 to 9 minutes watching carefully toward the end. The cookies are done when the edges just barely begin to turn golden. They might look slightly underdone in the center but will continue cooking on the hot baking sheet. Allow them to cool on the sheet for 5 minutes before transferring to a wire rack.

Create the Glossy Frosting:

In a small bowl combine powdered sugar cherry juice and almond extract. Add milk one tablespoon at a time until you achieve a smooth consistency that coats the back of a spoon but still runs off slowly. This frosting should be thick enough to adhere to the cookies but thin enough to create a smooth finish.

Apply the Finishing Touches:

Once cookies are completely cool dip the tops into the frosting allowing excess to drip off. Place them frosting side up on a wire rack and immediately sprinkle with red decorating sugar before the frosting sets. The sugar will adhere to the wet frosting creating a beautiful sparkly finish.

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The ground almonds are truly what make these cookies special in my family. My grandmother always said that taking the time to freshly grind the almonds rather than using pre ground flour makes all the difference in the flavor. I remember standing on a stool in her kitchen watching as she carefully pulsed the almonds in her food processor until they reached the perfect consistency.

Make Ahead Options

These cookies actually improve with age as the flavors meld together. You can make the dough up to three days ahead and store it tightly wrapped in the refrigerator. Just bring it to room temperature before forming the cookies. Alternatively bake the cookies without frosting and store in an airtight container separating layers with parchment paper. Add the frosting within 24 hours of serving for the freshest presentation.

Perfect Pairing Suggestions

These sweet treats pair wonderfully with afternoon tea especially Earl Grey or a fruity herbal blend. The slight bitterness of tea balances the sweetness of the cookies. For an elegant dessert serve alongside vanilla bean ice cream with a few fresh cherries when in season. During the holidays they complement a glass of almond liqueur or amaretto coffee for adults.

Historical Connection

Cherry almond cookies have roots in European baking traditions particularly in regions where almonds grow abundantly like Italy and Spain. The combination of cherries and almonds appears in many traditional desserts because these flavors naturally complement each other. The bright red color of these cookies makes them particularly popular during Christmas and Valentine's Day celebrations where their festive appearance adds to holiday tables.

Troubleshooting Tips

If your dough seems too crumbly add a teaspoon of milk and gently work it in. Conversely if it seems too soft chill it for 30 minutes before shaping. For the frosting consistency is key. Too thick and it will not spread smoothly. Too thin and it will run off the cookies entirely. Add liquid or powdered sugar in small increments to adjust as needed.

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Recipe FAQs

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries aren't recommended for this particular cookie as they contain significantly more moisture than maraschino cherries and may alter the texture of the cookies when baked. The maraschino cherries provide the perfect sweetness and moisture level for these cookies.

→ How long do these almond cherry cookies stay fresh?

These cookies stay fresh for up to three days when stored in an airtight container at room temperature. Make sure they are completely cooled before storing to prevent condensation that could make them soggy.

→ Why is my cookie dough too dry and crumbly?

Dry, crumbly dough is usually caused by too much flour. For best results, measure flour by lightly spooning it into the measuring cup and leveling with a knife rather than scooping directly from the container, which can compact the flour.

→ Can I freeze these almond cherry cookies?

Yes, these cookies freeze well. Place cooled, unfrosted cookies in an airtight container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature and add the glaze and decorative sugar before serving.

→ Can I substitute almond extract for vanilla in the cookie dough?

Yes, you can substitute the vanilla extract with almond extract in the cookie dough for a more pronounced almond flavor. However, since almond extract has a stronger flavor profile, consider using only 1/2 teaspoon instead of the full teaspoon called for in the recipe.

→ How do I know when the cookies are properly baked?

The cookies are done when the edges are just starting to turn golden brown, typically after 8-9 minutes at 375°F (190°C). Be careful not to overbake as they will continue to firm up as they cool on the baking sheet.