Cherry Almond Cookies
Ingredients
- Cookie Dough
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1½ teaspoons almond extract
- ½ teaspoon vanilla extract
- Mix-Ins
- ¾ cup maraschino cherries chopped and very well dried
- ½ cup sliced almonds lightly toasted
Instructions
- Drain, chop, and thoroughly pat dry the maraschino cherries; set aside.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg, almond extract, and vanilla extract until smooth.
- Mix in dry ingredients just until combined.
- Fold in dried cherries and toasted almonds gently.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough, spacing them 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
• Dry cherries extremely well to prevent excess spreading.
• Use almond extract carefully—it’s strong but essential.
• Chilling the dough helps keep cookies thick and bakery-style.
• Do not overbake; cookies continue to set as they cool.
• Use almond extract carefully—it’s strong but essential.
• Chilling the dough helps keep cookies thick and bakery-style.
• Do not overbake; cookies continue to set as they cool.