Almond Maraschino Cherry Cookies (Recipe for Printing)
This April, savor almond maraschino cherry cookies featuring a tender dough and sweet glaze. Ideal for spring gatherings and teatime. Save & click.
# What You Need:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
3/4 cup powdered sugar
03 -
2 cups all-purpose flour
04 -
1/4 teaspoon salt
→ Glaze
05 -
1 cup powdered sugar
06 -
1 to 2 teaspoons milk or cream, as needed
→ Optional Topping
07 -
Red sanding sugar or sprinkles, to decorate
# How to Make It:
01 -
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
02 -
In a large bowl, beat the softened unsalted butter and powdered sugar for about 2 minutes until pale and fluffy. Add vanilla and almond extracts, mixing until fully incorporated.
03 -
In a separate bowl, whisk together the all-purpose flour and salt. Gradually incorporate the dry ingredients into the butter mixture, mixing on low speed until just combined. Do not overmix.
04 -
Portion the dough using a tablespoon and shape into balls. Place on prepared baking sheets, spacing them evenly.
05 -
Bake in preheated oven for 30 to 45 minutes, or until the edges are lightly golden. Baking time may vary depending on cookie size.
06 -
Remove cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
07 -
Whisk powdered sugar with 1 to 2 teaspoons of milk or cream until smooth and pourable. Adjust consistency as needed.
08 -
Drizzle or spoon glaze over cooled cookies. Immediately add red sanding sugar or sprinkles, if using, before the glaze sets.
# Extra Tips:
01 -
For a more pronounced almond flavor, substitute part of the vanilla extract with additional almond extract.
02 -
Ensure cookies are completely cooled before glazing for best results.