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These buttery almond cherry treats blend crisp nuts with bright maraschino cherries in a melt-in-your-mouth shortbread base. I came up with this creation while hunting for something unique for holiday cookie platters, and the vivid red center peeking through the nutty dough quickly became a family hit.
I whipped up these cookies first for my daughter's dance performance party. With their pink topping and surprise cherry inside, they vanished faster than anything else on the dessert table, and now everyone asks for them whenever we celebrate something.
What You'll Need
- Silvered almonds: They'll need grinding into a fine powder for that awesome nutty taste that defines these cookies. Pick fresh ones without any off smells.
- Butter: Should be soft but not melted for the right crumbly texture. Go with unsalted to better manage the overall taste.
- Powdered sugar: Works better than regular sugar to create that dissolve-on-your-tongue feel.
- Vanilla extract: Adds richness and background flavor. Stick with real vanilla for best results.
- All purpose flour: Gives these cookies their shape. Measure it right so your cookies don't turn out too dry.
- Salt: Though you won't need much, it brings out all the other flavors. Don't skip it.
- Maraschino cherries: They bring both brightness and sweetness. Make sure to dry them off before using so they don't make your dough wet.
- Red decorating sugar: Adds sparkle and festive flair. You can skip it, but they won't look as pretty.
- Cherry juice: Straight from the jar to naturally color and flavor your frosting.
- Almond extract: Makes the nutty flavor pop. You only need a tiny bit.
- Milk: Helps get your frosting just runny enough for dipping.
How To Make Them
- Get Your Oven Ready:
- Turn your oven to 375°F. This temperature works best for getting cookies that bake all the way through without drying out or spreading too much. While it heats up, grab everything you need and put parchment on your cookie sheets.
- Mix Your Wet Stuff:
- Grab a big bowl and beat the soft butter, powdered sugar and vanilla until it looks fluffy and light. This usually takes about 3 minutes with a mixer. You'll know it's ready when it's pale and a bit bigger than when you started. Getting air into this mix now will make your cookies tender later.
- Add Your Dry Stuff:
- In another bowl, stir together your flour, salt and ground almonds. Add this slowly to your butter mix, about a third at a time, and stir just until it all comes together. Don't mix too hard or your cookies will get tough.
- Hide Those Cherries:
- Scoop out a spoonful of dough and make a little dent with your thumb. Put half a cherry in there, then fold the dough over so you can't see the cherry anymore. Roll it gently in your hands to make a smooth ball, put it on your cookie sheet, and press down a little to flatten it.
- Bake Them Just Right:
- Pop them in the oven for 8 to 9 minutes, keeping an eye on them near the end. They're done when the edges start turning slightly golden. They might look a bit soft in the middle but will firm up as they sit. Let them cool on the hot pan for 5 minutes before moving them to a rack.
- Whip Up Some Frosting:
- In a small bowl, mix powdered sugar, cherry juice and almond extract. Add milk a little at a time until it's smooth and runs off a spoon slowly but doesn't drip too fast. You want it thick enough to stick but thin enough to look smooth.
- Make Them Pretty:
- After the cookies are totally cool, dip the tops in your frosting and let extra drip off. Set them on a wire rack and quickly sprinkle with red sugar before the frosting hardens. The sugar will stick to the wet frosting and make your cookies sparkle.
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The freshly ground almonds really set these cookies apart in our family. My grandma always told me that taking time to grind almonds yourself instead of buying pre-ground stuff makes the taste so much better. I can still picture myself as a kid, standing on a kitchen stool watching her carefully pulse those almonds in her food processor until they looked just right.
Planning Ahead
These treats actually taste better after a day or two as the flavors start to blend 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 shaping your cookies. Or you can bake them without frosting and store them in a sealed container with parchment between layers. Just add the frosting within a day of serving to keep them looking fresh.
What To Serve With Them
These goodies go great with afternoon tea, especially Earl Grey or fruit teas. The slight bitter notes in tea balance out how sweet the cookies are. 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, they taste amazing with a glass of almond liqueur or coffee with amaretto for the grown-ups.
Where They Come From
These cherry and almond cookies have ties to cooking traditions in Europe, mainly in places like Italy and Spain where almond trees grow everywhere. You'll find cherries paired with almonds in lots of old-fashioned desserts because these flavors just work really well together. Their bright red color makes them a hit during Christmas and Valentine's Day, where they add a festive touch to holiday tables.
Fixing Common Problems
If your dough falls apart too easily, mix in a teaspoon of milk. If it feels too sticky, chill it for half an hour before you start shaping. With the frosting, getting it just right matters a lot. Too thick and it won't spread nicely. Too runny and it'll slide right off your cookies. Just add tiny amounts of milk or sugar until it looks right.
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Frequently Asked Questions
- → Can fresh cherries replace maraschino cherries?
It's best to stick with maraschino cherries, as fresh ones are too moist and can mess with the texture. The sweet maraschino cherries are just right for this recipe!
- → How long will these cookies stay good?
If you keep these cookies in a sealed container at room temperature, they'll last up to three days. Make sure they're fully cooled before storing to keep them fresh and crispy.
- → Why is my dough crumbling?
Dough that's falling apart often means there's too much flour. To avoid this, gently spoon flour into your measuring cup and level it—don't scoop it right from the container.
- → Can these cookies be frozen?
Absolutely! Just freeze the cooled cookies without the glaze in a sealed container with parchment paper between layers. They'll keep for about two months. Add the glaze and sugar after thawing.
- → Can I use almond extract instead of vanilla?
Sure, almond extract works great for more almond flavor. But since it's stronger, only use half a teaspoon instead of a full teaspoon.
- → How will I know if the cookies are done?
The cookies are ready when the edges start to turn golden, usually in 8–9 minutes at 375°F (190°C). Take them out early to avoid overbaking—they'll firm up as they cool.