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'tis the season!
- Thread starter Mama Mangia
- Start date
Shelly, is this the recipe you had? I have made
these cookies for the past two or three years and they are the best Dipped Cherry Cookies Recipe | Taste of Home Recipes
these cookies for the past two or three years and they are the best Dipped Cherry Cookies Recipe | Taste of Home Recipes
Nope. I found the recipe last night! It was tucked inside of a cook book.
Cherry Almond Cookies
* 1 cup unsalted butter, at room temperature
* 2/3 cup sifted confectioners' sugar
* 1 1/2 teaspoons almond extract
* 2 eggs, at room temperature
* 1/8 teaspoon salt
* 2 cups all-purpose flour
* 2/3 cup chopped drained maraschino cherries
Directions
1. Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
2. Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
3. Preheat oven to 350°F. Line several baking sheets with parchment paper.
4. Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
5. Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature.
Cherry Almond Cookies
* 1 cup unsalted butter, at room temperature
* 2/3 cup sifted confectioners' sugar
* 1 1/2 teaspoons almond extract
* 2 eggs, at room temperature
* 1/8 teaspoon salt
* 2 cups all-purpose flour
* 2/3 cup chopped drained maraschino cherries
Directions
1. Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
2. Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
3. Preheat oven to 350°F. Line several baking sheets with parchment paper.
4. Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
5. Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature.
I've made those before too and I love them!!!!
