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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

CHERRY ALMOND SUGAR COOKIES Recipe

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This recipe for CHERRY ALMOND SUGAR COOKIES is from The OBrien Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For the cookie:
2¼ cups flour
½ tsp baking soda
1 tsp baking powder
½ tsp kosher salt
1½ cups sugar
2 oz cream cheese, cut in chunks
6 TBSP butter, melted
⅓ cup vegetable oil
1 egg
1 TBSP maraschino cherry juice
½ cup maraschino cherries, finely chopped, patted dry
1 tsp almond extract
2 tsp cherry extract
Icing:
¼ cup butter, melted
1 tsp almond extract
⅓ cup plus 1 to 2 TBSP maraschino cherry juice
1 tsp cherry extract
4 to 5 cups powdered sugar

Directions:
Directions:
Preheat oven to 350º.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a large bowl, combine the sugar, cream cheese and butter until light and fluffy. Add the oil and mix until combined. Add the egg and combine again. Add cherry juice and extracts, mix well. Fold in the chopped cherries. Add the dry ingredients and stir until well combined and a soft dough forms. Roll the dough into balls of about 2 TBSP each and from about 2" apart on a pan lined with parchment paper. (The dough will be very soft).
Bake for 12 to 15 minutes, until edges have started to brown and look set. Cool the cookies on baking sheet for 5 to 10 minutes, transfer to cooling rack. Cool completely.
Mix icing ingredients to a spreadable consistency, frost.

Personal Notes:
Personal Notes:
Used at Scheels

 

 

 

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