Introduction

These Almond Cherry Cookies are a delightful treat combining the rich flavor of toasted almonds with sweet maraschino cherries. Soft and buttery, they feature a tender crumb and a glossy cherry-flavored icing that adds the perfect finishing touch.

A stack of three soft, light beige cookies with a smooth, shiny white icing layer on top, sprinkled with small red sugar crystals. The top cookie is bitten into, showing a bright red, jam-like filling inside that contrasts with the pale cookie dough. The cookies have a slightly rounded, thick shape and a soft texture. They sit on a white marbled surface with a blurred background full of more cookies, all similarly iced and sprinkled. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup slivered almonds, ground
1 cup butter, softened
¾ cup powdered sugar, divided
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¼ teaspoon salt
8 ounces maraschino cherries, halved (reserve juice)
Red decorating sugar
2–3 tablespoons water (if needed)
For the 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).
Step 2: In a large bowl, cream together the softened butter, ½ cup of the powdered sugar, and vanilla extract until smooth and well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, salt, and ground almonds. Gradually add this dry mixture to the butter mixture, stirring until combined.
Step 4: Take about 1 tablespoon of dough and make a small indentation in the center. Place a halved maraschino cherry into this pit, then fold the dough over the cherry and shape it into a ball. Place each cookie on a baking sheet lined with parchment paper and gently flatten slightly.
Step 5: If the dough feels too dry and difficult to work with, add water one tablespoon at a time, up to 3 tablespoons, until it reaches a workable consistency.
Step 6: Bake the cookies for 8 to 9 minutes, or until the edges begin to turn golden brown. Remove from the oven and transfer to a wire rack to cool completely.
Step 7: To make the frosting, whisk together the remaining ¼ cup powdered sugar, maraschino cherry juice, almond extract, and enough milk (2–3 tablespoons) to achieve a dipping consistency.
Step 8: Dip the tops of the cooled cookies into the frosting, then flip them over and place back on the wire rack. Sprinkle with red decorating sugar and allow the frosting to set.

Tips & Variations

Use roasted almonds for a deeper nutty flavor in the cookies.
For a festive touch, substitute red decorating sugar with finely crushed freeze-dried raspberries.
If you prefer a less sweet frosting, reduce powdered sugar or add a bit more almond extract for flavor depth.
Make sure to reserve the cherry juice when draining cherries to avoid waste and enhance the frosting flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Keep them separated by layers of parchment paper to prevent sticking. For longer storage, freeze the cookies without frosting for up to 2 months and frost them after thawing. Reheat slightly before frosting for easier dipping.

How to Serve

The image shows many small round cookies on a metal cooling rack. Each cookie has one thick layer of white icing with a smooth texture spread on top. Scattered over the icing are tiny red sprinkles, adding a bright contrast. The cookies themselves have a light golden-brown color with a slightly rough, crumbly texture around the edges. The background is a white marbled surface that softly reflects light. 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 can be used, but they lack the sweetness and syrup that maraschino cherries provide. If using fresh, consider adding extra sugar to the dough or frosting to balance the tartness.

What can I substitute if I don’t have almond extract?

Vanilla extract is a good substitute and will still give the cookies a lovely aroma. You might also try a small amount of almond-flavored liqueur if you prefer.