Introduction

Almond Cherry Cookies are a delightful treat combining tender, buttery dough with the sweet tartness of maraschino cherries and a hint of almond flavor. These cookies are topped with a glossy cherry-infused frosting and a sprinkle of red sugar for a festive finish. Perfect for holiday gatherings or a special homemade snack.

The image shows a close-up of a stack of small round cookies arranged on a white plate with a thin brown rim, set on a white marbled texture. Each cookie has a crumbly, light beige base layer with visible cracks. On top of each cookie is a smooth, glossy light pink layer of icing that is slightly rounded and evenly spread, with a shiny bright red cherry placed in the center of the icing. The cookies are stacked in a pyramid shape, with three layers visible, giving a sense of depth and focus on the front cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup slivered almonds, ground
1 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
8 ounces jar maraschino cherries, halved (reserve 1 teaspoon juice)
Red decorating sugar
Frosting:

2 cups powdered sugar
1 tablespoon maraschino cherry juice
1 teaspoon almond extract
2–3 tablespoons milk

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together softened butter, powdered sugar, and vanilla extract until smooth and fluffy.
Step 3: In a separate bowl, whisk together the all-purpose flour, salt, and ground almonds. Gradually add the dry ingredients to the butter mixture, mixing until fully incorporated.
Step 4: Take a tablespoon of dough and create a small pit in the center. Place half of a maraschino cherry in the pit, then fold the dough around it to form a smooth ball.
Step 5: Arrange the dough balls on the prepared baking sheet, spacing them evenly, and gently flatten each slightly.
Step 6: Bake for 8 to 9 minutes or until the edges begin to turn golden brown. Remove from oven and transfer the cookies to a wire rack to cool completely.
Step 7: To make the frosting, whisk together powdered sugar, reserved maraschino cherry juice, and almond extract in a small bowl. Add milk one tablespoon at a time until the frosting reaches a dippable consistency.
Step 8: Dip the top of each cooled cookie into the frosting, place back on the wire rack, and sprinkle with red decorating sugar. Let the frosting set before serving.

Tips & Variations

For a more intense almond flavor, toast the ground almonds lightly before adding to the dough.
Try swapping maraschino cherries for dried cherries or glacé cherries for a different texture.
If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a splash more milk for a thinner glaze.
Use almond flour instead of ground slivered almonds for a finer texture in the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, keep them in the refrigerator for up to 2 weeks. Let refrigerated cookies come to room temperature before serving for the best texture. The frosting may soften slightly when chilled but remains delicious.

How to Serve

A close-up view of a plate stacked with small round cookies, each cookie having two layers: a light golden brown base with a crumbly texture, topped by a smooth, shiny pink icing layer. At the center of each pink icing layer, there is a glossy, bright red cherry, adding a pop of color and a juicy texture to the soft pastel look of the cookies. The cookies are arranged in a slightly messy pile on a white plate with brown rings near the edge, placed on a white marbled textured surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries may add too much moisture and lose the sweetness and texture that maraschino cherries provide. If you use fresh cherries, drain and dry them well, and expect the texture of the cookies to change slightly.

How do I grind slivered almonds at home?

Place slivered almonds in a food processor and pulse a few times until they are finely ground but not turned into almond butter. Be careful not to over-process, as this will release oils and change the texture.