Cherry Almond Treats (Print Version)
# Ingredients:
→ Cookies
01 -
1 cup soft butter
02 -
3/4 cup powdered sugar
03 -
3/4 cup ground slivered almonds
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1 teaspoon of vanilla
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2 1/4 cups plain flour
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1/4 teaspoon fine salt
07 -
A jar of maraschino cherries (8 ounces), halved, with a teaspoon of juice saved
08 -
Red sugar crystals for decorating
→ Frosting
09 -
2 cups confectioners’ sugar
10 -
A tablespoon of reserved cherry juice
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A teaspoon almond extract
12 -
2–3 tablespoons milk, depending on texture needed
# Instructions:
01 -
Get your oven going at 375°F (190°C).
02 -
Combine softened butter, the powdered sugar, and vanilla until smooth in a big bowl.
03 -
In another bowl, toss in the flour, salt, and ground almonds. Slowly mix them into the butter combo.
04 -
Scoop out a tablespoon of dough, make a hollow for half a cherry, and cover it up into a little ball. Put them on a baking sheet with parchment and softly flatten each ball.
05 -
Pop them in the oven and bake for 8–9 minutes. Look for light golden edges before pulling them out. Cool them down after that.
06 -
Stir together the powdered sugar, cherry juice, almond extract, and enough milk to create a dipping texture in a smaller bowl.
07 -
Dip the top of each cookie into the frosting, flip them to set on a wire rack, and sprinkle with red sugar.
# Notes:
01 -
To keep the dough from crumbling, measure flour carefully—scoop with a spoon and level it off.
02 -
Adding cherries inside makes each cookie a sweet little surprise.
03 -
Fresh cherries hold more water than maraschino ones, which might change the cookie's texture if swapped in.
04 -
Put cookies in a tight container or wrap them up to last three days at room temperature.