Cherry Almond Sugar Cookies Recipes

CHERRY ALMOND AMISH SUGAR COOKIES

Steps:

• As noted above, drain the maraschino cherries, reserving the juice (!), finely mince the cherries, and then pat/squeeze VERY dry. Set aside.
• In a large mixing bowl, beat the butter, oil, and sugars until combined.
• Beat in eggs, almond extract, cherry extract, and minced cherries.
• In a large bowl, whisk together flour, baking soda, and cream of tartar.
• Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
• Line baking sheets with parchment paper or silicone baking mats.
• Drop dough by teaspoonfuls onto baking sheets.
• Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
• Remove to wire racks to cool.
• Whisk together butter, maraschino cherry juice, and extracts.
• Stir in 4 cups powdered sugar, mixing until smooth.
• Add additional maraschino cherry juice or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable.
• Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if desired, and allow to set.

ALMOND SUGAR COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed. , Bake until edges are lightly browned, 7-9 minutes. Cool for 1 minute before removing to wire racks., In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds.

CHERRY ALMOND COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Combine oat flour and sugar in a large bowl. Add butter; beat with an electric mixer until creamy. Mix in egg and soy milk. Mix in baking powder and cinnamon; dough should be the consistency of soft cookie dough. Fold in cherries and 1/2 cup almonds.
• Drop cookie dough onto the prepared sheet in 2-tablespoon portions, leaving a few inches between each cookie. Sprinkle remaining slivered almonds on top of each cookie.
• Bake in the preheated oven until a toothpick inserted in the center of each cookies comes out clean, about 15 minutes.

CHERRY ALMOND SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
• In a large bowl, combine the sugar, cream cheese, and melted butter until smooth.
• Add the oil and mix until combined. Add the egg and combine again.
• Add cherry juice and almond extract and mix well. Fold in the chopped cherries.
• Add the dry ingredients to the cherry mixture and stir with a rubber spatula until well combined and a soft dough forms.
• Roll the dough into balls of about 2 tablespoons each and drop, about 2 inches apart, on a baking sheet line with a baking mat or parchment. (The dough will be very soft).
• Bake for 12-15 minutes, until edges have started to brown and look set.
• Cool the cookies on the baking sheet for 5-10 minutes and move to a cooling rack to cool completely.

MARASCHINO CHERRY ALMOND COOKIES

Steps:

• Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
• Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
• Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
• Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes.
• To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.

CHEWY CHERRY ALMOND COOKIES

Steps:

• Cream together butter, brown sugar, sugar; add eggs and almond extract.
• Stir in dry ingredients and add cherries, nuts, and coconut.
• Drop from spoon on greased baking sheet.
• Bake at 350 for 11-13 minutes or until cookies are lightly browned.

ALMOND GLAZED CHERRY CHIP SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• Combine butter, sugar and almond extract in a large mixer bowl. Beat at medium speed, until creamy.
• Reduce speed to low; add all remaining ingredients and beat until well mixed.
• Roll dough into 1 inch balls; place 2 inches apart on cookie sheet.
• Flatten balls to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar.
• Bake for 7-9 minutes or until edges are very lightly browned.
• Cool 1 minute; remove from cookie sheets. Cool completely.
• Stir together glaze ingredients with wire whisk, adding additional water if necessary to make a smooth and creamy glaze. Decorate cooled cookies with glaze.