Description
Irresistibly Delicious Almond Cherry Cookies for the Holidays
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- 2/3 cup (130g) granulated sugar
- 1/2 teaspoon almond extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup maraschino cherries (about 18), drained, dried, finely chopped
- 1/2 cup (60g) chopped or slivered almonds (optional)
Instructions
- Beat softened butter and sugar on medium speed for about 2 minutes until creamy and light.
- Mix in almond extract until combined.
- Whisk flour and salt in a separate bowl.
- Add dry ingredients to wet ingredients on low speed until a soft dough forms.
- Gently fold in chopped maraschino cherries and almonds without overmixing.
- Wrap dough in plastic wrap and refrigerate for 1–2 hours.
- Preheat oven to 350°F (177°C). Roll dough into 1-inch balls and place on lined baking sheets.
- Gently press each dough ball with the bottom of a glass.
- Bake for 12–14 minutes, until edges begin to turn golden.
- Rest cookies on the pan for 5 minutes, then cool fully on a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg