Chery Almond Amish Sugar Cookies

Chery Almond Amish Sugar Cookies

Recipe by JadeCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

48

servings
Prep time

30

minutes
Cooking time

50

minutes

Ingredients

  • For cookies:
  • 2 – 12 oz. jars maraschino cherries drained (reserve juice), minced, squeezed VERY dry

  • 1 cup butter softened

  • 1 cup vegetable or canola oil

  • 1 cup granulated sugar

  • 1 cup powdered sugar

  • 2 large eggs

  • 2 tsp. almond extract

  • 2 tsp. cherry extract

  • 4 1/2 cups all-purpose flour

  • 1 tsp. baking soda

  • 1 tsp. cream of tartar

  • For icing:
  • 4 tbsp. butter melted

  • 1/3 cup + 1-2 tbsp. maraschino cherry juice

  • 1 tsp. almond extract

  • 1 tsp. cherry extract

  • 4 – 5 cups powdered sugar

  • 1/2 cup slivered almonds for garnish

Directions

  • For cookies:
  • As noted above, drain the maraschino cherries, reserving the juice (!), finely mince the cherries, and then pat/squeeze VERY dry. Set aside.
  • In a large mixing bowl, beat the butter, oil, and sugars until combined.
  • Beat in eggs, almond extract, cherry extract, and minced cherries.
  • In a large bowl, whisk together flour, baking soda, and cream of tartar.
  • Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
  • Line baking sheets with parchment paper or silicone baking mats.
  • Drop dough by teaspoonfuls onto baking sheets.
  • Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  • Remove to wire racks to cool.
  • For icing:
  • Whisk together butter, maraschino cherry juice, and extracts.
  • Stir in 4 cups powdered sugar, mixing until smooth.
  • Add additional maraschino cherry juice or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn’t run off the cookie, but should be easily spreadable.
  • Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if desired, and allow to set.

Notes

  • These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side – still a delicious cookie though.
    These freeze really well! Iced or plain, they freeze beautifully.
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