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This buttery almond cookie with maraschino cherries blends rich nutty dough and sweet cherry centers for a crowd-pleasing treat. Everyone smiles when they bite into these goodies! The hidden cherry surprise and pretty glaze topped with sparkling sugar makes them perfect for parties or just because.
I first whipped these up for my kid's birthday and they've been our must-have sweet ever since. The look on everyone's faces when they found that cherry inside was priceless! Now I can't throw a party without making a batch.
Ingredients
- Slivered almonds: Finely ground to spread that nutty goodness throughout every bite
- Butter: Let it sit out until soft for the fluffiest, most tender cookies
- Powdered sugar: Gives these cookies their melt-away texture better than regular sugar would
- Vanilla extract: Brings all the flavors together without stealing the show
- All purpose flour: Gives the cookies structure while keeping them soft
- Salt: Cuts the sweetness and makes flavors pop
- Maraschino cherries: Adds sweet taste and pretty color inside and in the topping
- Red decorating sugar: Makes them twinkle and look extra festive
- Almond extract: Boosts the nutty flavor in the topping
Step-by-Step Instructions
- Prepare the oven:
- Set your oven to 375 degrees F. This heat browns the edges just right while keeping middles soft. Put your rack in the center so heat hits all sides evenly.
- Mix wet ingredients:
- Grab a big bowl and mix soft butter with powdered sugar and vanilla until it's smooth and fluffy. Make sure your butter isn't melted but isn't cold either for the best results.
- Combine dry ingredients:
- In another bowl stir flour, salt and ground almonds together. This way every cookie gets the same amount of almonds and seasoning.
- Form the dough:
- Pour the dry mix into your butter mixture and stir just until it comes together. Don't mix too much or your cookies won't be as tender. Stop when you don't see any dry spots.
- Shape the cookies:
- Scoop a tablespoon of dough and make a little dent with your thumb. Put half a cherry in the middle, then fold the dough around it completely. Put it on a parchment-lined cookie sheet and press down slightly.
- Bake to perfection:
- Let them bake for 8 to 9 minutes until the edges turn slightly golden. Keep an eye on them since they can burn fast due to all that butter.
- Create the frosting:
- While they cool, mix powdered sugar with cherry juice and almond extract in a small bowl. Add tiny splashes of milk until it's just runny enough to coat but not drip off the cookies.
- Finish with decoration:
- After cookies are totally cool, dunk their tops in the pink frosting, turn them right-side up and put on a wire rack. Quickly sprinkle with red sugar before the topping dries for that pretty sparkle.
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Don't skip the ground almonds in this recipe! I learned this the hard way when I once tried using just almond extract instead. The cookies turned out completely different. Those tiny almond bits create pockets of flavor and give the cookies their amazing soft texture that makes everyone ask for seconds.
Storage Tips
Keep these cherry almond treats in a sealed container at room temp and they'll stay yummy for about 3 days. Want to save them longer? Place them in a freezer container with parchment between layers so they don't stick. They'll keep frozen for up to 3 months. Just let them warm up naturally when you're ready to eat them. The topping might not look as shiny after freezing but they'll still taste great.
Substitution Options
Need to switch things up? Try almond meal instead of ground slivered almonds, though your cookies might feel a bit different. If you can't do dairy, grab some plant-based butter sticks, not tub margarine, for the best outcome. You really need those maraschino cherries for the right taste and moisture, but if you're stuck, you can drain canned cherries really well and add a drop of almond extract to them.
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Serving Suggestions
These cookies taste amazing with warm drinks. Try them with almond milk hot chocolate, a strong cup of coffee, or some Earl Grey tea for a lovely snack break. They look super pretty on holiday cookie plates where their bright red color really pops. Want to fancy things up? Put two cookies next to a small scoop of vanilla ice cream with a drizzle of cherry syrup for a quick but impressive dessert.
The History Behind These Cookies
These treats come from European roots, similar to Italian amaretti and French macarons. The maraschino cherries are an American touch that got popular back in the 50s when these cherries were fancy ingredients. Nuts and cherries work so well together because the sweet fruit and buttery nuttiness just click. That's why both grandparents and kids love them today. Some flavor combos just never go out of style.
FAQs About the Recipe
- → Can I swap in almond flour for regular flour?
Using almond flour instead of all-purpose won't work well here. Your cookies might fall apart because almond flour doesn't have the same binding power as regular flour.
- → What should I do if my dough falls apart?
Your mix is probably too dry from extra flour. Try measuring flour differently - stir it first, then scoop it gently into your measuring cup and level it off with a knife edge.
- → Is it okay to skip the cherry stuffing part?
You can definitely chop up the maraschino cherries and mix them into your cookie dough instead. The cookies will have a different feel but you'll still get that nice cherry taste throughout.
- → Will fresh cherries work in this recipe?
Fresh cherries have too much juice that comes out during baking. This can make your cookies soggy or change how they turn out. Stick with maraschino cherries for the best results.
- → How do I store these cookies?
You can keep these cookies at room temperature for up to three days. Just wrap them tightly in plastic or put them in a sealed container so they stay fresh longer.