why make this recipe
Cherry Almond Amish Sugar Cookies are a delightful twist on traditional sugar cookies, combining the sweet flavors of maraschino cherries and almond extract. This recipe is perfect for special occasions, holiday gatherings, or just a sweet treat at home. The addition of slivered almonds not only enhances the flavor but also adds a lovely crunch. Whether you’re baking for friends, family, or yourself, these cookies are sure to impress!
how to make Cherry Almond Amish Sugar Cookies
Ingredients
- 2 12 oz. jars maraschino cherries drained, 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
- 4 tbsp. butter melted (for icing)
- 1/3 cup maraschino cherry juice (for icing)
- 1 tsp. almond extract (for icing)
- 1 tsp. cherry extract (for icing)
- 4-5 cups powdered sugar (for icing)
- 1/2 cup slivered almonds for garnish
Directions
- 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 another bowl, whisk together flour, baking soda, and cream of tartar.
- Gradually add the 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 the prepared baking sheets.
- Bake at 375°F for 8-11 minutes, or until edges and bottoms are lightly browned.
- Remove cookies to wire racks to cool.
- For icing, whisk together melted butter, maraschino cherry juice, and extracts. Stir in powdered sugar until smooth, adjusting with more juice or sugar as needed.
- Frost cooled cookies, sprinkle with slivered almonds and additional sprinkles if desired, and allow to set.
- Store cookies for up to a week, but they are best within the first 3 days. They freeze well.
how to serve Cherry Almond Amish Sugar Cookies
These cookies are delicious on their own or served with a glass of milk or a cup of tea. They can also be placed on a festive platter for parties or occasions. Consider adding colorful sprinkles on top of the icing for a vibrant touch!
how to store Cherry Almond Amish Sugar Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week, but the best flavor is within the first three days. If you want to keep them longer, they freeze beautifully. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Cherry Almond Amish Sugar Cookies
- Make sure to drain the cherries well to prevent excess moisture in the cookie dough.
- Don’t overmix the dough; this keeps the cookies soft and tender.
- For a more intense almond flavor, you can adjust the almond extract to your taste.
- If you prefer, you can substitute the almond extract with vanilla extract for a different flavor profile.
variation
You can try adding white chocolate chips or mixed nuts to the cookie dough for a different texture and flavor. If you’re feeling adventurous, a touch of cocoa powder could also be added to create a chocolate cherry almond cookie!
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries but remember to pit and finely chop them, and they should be quite dry to avoid excess moisture in the cookies.
2. How do I know when the cookies are done baking?
The cookies should have lightly browned edges and bottoms. They will continue to cook slightly even after you remove them from the oven, so be cautious not to overbake.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 24 hours before baking. This can enhance the flavors as well.
4. What can I use if I don’t have cream of tartar?
You can replace cream of tartar with an equal amount of baking powder or lemon juice, but it may slightly alter the texture of the cookies.
Cherry Almond Amish Sugar Cookies
Ingredients
For the Cookies
- 2 12 oz. jars maraschino cherries, drained, minced, squeezed very dry Ensure cherries are very dry to avoid excess moisture.
- 1 cup butter, softened Must be softened for better mixing.
- 1 cup vegetable or canola oil Can use either type of oil.
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. almond extract Adjust to taste for stronger flavor.
- 2 tsp. cherry extract
- 4 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar Can be substituted if needed.
- 4 tbsp. butter, melted (for icing)
- 1/3 cup maraschino cherry juice (for icing) Reserved from drained cherries.
- 1 tsp. almond extract (for icing)
- 1 tsp. cherry extract (for icing)
- 4-5 cups powdered sugar (for icing) Adjust for desired icing thickness.
- 1/2 cup slivered almonds, for garnish To add crunch and flavor.
Instructions
Preparation
- 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 another bowl, whisk together flour, baking soda, and cream of tartar.
- Gradually add the 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 the prepared baking sheets.
Baking
- Bake at 375°F for 8-11 minutes, or until edges and bottoms are lightly browned.
- Remove cookies to wire racks to cool.
Icing
- For icing, whisk together melted butter, maraschino cherry juice, and extracts. Stir in powdered sugar until smooth, adjusting with more juice or sugar as needed.
- Frost cooled cookies, sprinkle with slivered almonds and additional sprinkles if desired, and allow to set.