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My family has treasured this cherry almond cookie tradition for many generations, bringing a taste of Italy to our home all year. When sweet cherries mix with almond notes, you get perfectly balanced treats that don't just taste amazing but look stunning too, especially with that fancy white chocolate topping.
Whenever I make these cookies, I think back to Christmas baking with my grandma. She'd let me make the thumbprints and add each cherry, always saying that good baking happens when you don't rush the little things.
Ingredients
- Unsalted butter: let it sit out until soft for the best mixing with sugar and the right cookie feel
- Cream cheese: gives these cookies a special softness you won't find in normal butter cookies
- Light brown sugar: adds a deeper taste and keeps cookies moist better than plain white sugar
- Egg: holds everything together and makes the cookie base richer
- Almond extract: gives that unique flavor these cookies are known for
- Vanilla extract: works with the almond flavor without taking over
- All purpose flour: forms the cookie structure; grab unbleached for tastier results
- Maraschino cherries: add those gorgeous red centers and sweet fruity taste
- White chocolate chips: for that pretty drizzle on top that makes them look extra special
Step-by-Step Instructions
- Cream the Base:
- Beat soft butter and cream cheese with brown sugar for about 3 minutes at medium speed until it looks puffy and light. Don't rush this part—it's how you get cookies that melt in your mouth.
- Add Wet Ingredients:
- Stir in the egg, salt, almond extract, and vanilla extract until everything looks smooth. You shouldn't see any egg streaks. This step spreads all the flavors evenly through the mix.
- Incorporate Flour:
- Slowly add flour on low speed just until it disappears into the dough. Don't mix too long or your cookies will turn out hard instead of soft.
- Chill the Dough:
- Wrap the dough in plastic and stick it in the fridge for at least 30 minutes. This makes the dough easier to handle and stops cookies from spreading too much when baked.
- Shape and Indent:
- Roll small 1-inch dough balls and put them on your cookie sheets with space between. Push your thumb into each one to make a spot for the cherry. Make it deep but not all the way through.
- Add Cherries:
- Dry each cherry completely with paper towels. Put one in each thumbprint and press it in gently without squashing the cookie.
- Bake to Perfection:
- Cook at 350°F for 12 minutes until the edges start turning light gold. They'll look a bit soft in the middle but will firm up as they cool. Keep an eye on them—too long in the oven and they'll dry out.
- Cool Completely:
- Move cookies to a wire rack placed over paper to catch drips. Let them cool all the way before adding the chocolate drizzle.
- Add White Chocolate Drizzle:
- Melt white chocolate in the microwave, heating in short bursts and stirring until smooth. Put it in a small plastic bag, cut a tiny corner off, and zigzag it over the cooled cookies. The white looks beautiful against the bright red cherries.
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Almond extract really makes these cookies special. Grandma always told me to add a tiny bit more than called for – her little secret that made everyone ask specifically for her cookies. Even now, when I smell almond extract, I'm right back in her Christmas kitchen.
Storage Tips
These cherry almond cookies stay fresh longer than most holiday treats. Put them in an airtight container with parchment between the layers so they don't stick together. They'll last about 5 days on the counter or up to 3 months in the freezer. For freezing, let them cool completely, freeze them on a tray first, then move them to freezer bags. Let them sit out for an hour before eating.
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Creative Variations
You can play around with these cookies while keeping what makes them great. Try using candied pineapple instead of cherries for a tropical feel, or go for brandied cherries if you want a grownup version. You might swap the vanilla extract for orange to go with the almond flavor. For holiday parties, try sprinkling some finely chopped pistachios over the wet white chocolate to get festive red and green colors that look amazing at Christmas.
Serving Suggestions
These pretty cookies should be shown off nicely. Stack them on a tiered plate with fresh mint leaves for Christmas color. They taste great with coffee or tea, especially almond milk lattes that bring out their nutty taste. For a fancy dessert, serve two cookies next to a small scoop of vanilla gelato. When you're hosting holiday gatherings, put them on cookie trays alongside other Italian treats like biscotti and amaretti to create an authentic feel.
Frequently Asked Questions
- → Can I swap maraschino cherries for fresh ones?
Yes, fresh cherries work too! Just make sure to pit and slice them before using. They might add a bit more juice during baking, so take that into account.
- → Any alternatives for the white chocolate drizzle?
You can try a simple glaze made with powdered sugar and milk or cherry juice for a hint of color. Dark chocolate is also amazing if you're after a richer flavor!
- → What’s the best way to keep these cookies fresh?
Store them in a tight container at room temp for a few days. If you want them to last longer, pop them in the fridge.
- → Can I prep the dough ahead of time?
Absolutely! Wrap the dough securely in plastic, and it’ll keep for up to two days in the fridge before you bake.
- → What type of almond extract should I pick?
Look for a quality, pure almond extract for the best taste. If that’s not available, imitation extract works in a pinch.
- → Is it okay to freeze these cookies?
Totally! Store the fully baked cookies in an airtight container in the freezer, and they’ll stay good for up to three months. Let them thaw naturally at room temperature before enjoying.