Cherry Almond Sugar Cookies

Cherry Almond Cookies

· 3/4 cup (1.5 sticks) unsalted butter, softened

· 2/3 cup Dixie Crystals Extra Fine Granulated Sugar

· 1 tablespoon milk

· 1 teaspoon vanilla extract

· 1 teaspoon almond extract

· 2 cups all-purpose flour*

· 1 cup chopped maraschino cherries

Cherry Frosting

· 4 tablespoons unsalted butter, melted

· 1/3 cup maraschino cherry juice

· 1 teaspoon vanilla extract

· 4-5 cups Dixie Crystals Confectioners Powdered Sugar

Optional Garnish

· 1/2 cup sliced almonds

· 24 maraschino cherries, stems removed

· In a large bowl, beat butter, and sugar until light and fluffy. Add milk, vanilla extract, almond extract, and mix until well combined.1 

· Add flour and beat until a soft dough is formed. Fold in cherries.2 

· Cover cookie dough with plastic wrap and chill for 2 hours (or overnight). If you bake your cookies without chilling them, the cookies will spread and not be as thick.3 

· Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.4 

· Roll 1 heaping tablespoon of dough into a ball and place onto prepared baking sheets. Leave a little room for spreading. Repeat with all dough.5 

· Bake for 10 to 12 minutes, until edges are every so lightly browned. Do not over bake, the cookies will firm up in center when they are cooling.6 

· Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely before frosting. 7 

· Cherry Frosting: In a medium sized bowl, whisk together butter, maraschino cherry juice, and vanilla extract. Whisk in 4.5 cups powdered sugar, whisking until smooth.8 

· Whisk in additional powdered sugar or maraschino cherry juice until you achieve a thick, spreadable frosting.9 

· Frost cooled cookies and decorate as desired with optional toppings. Store in an airtight container for up to 5 days.

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