Cherry Almond Cookies (Print Version)
# Ingredients:
→ Dough for Cookies
01 -
1 teaspoon almond extract
02 -
½ teaspoon vanilla extract
03 -
½ teaspoon salt
04 -
2 cups all-purpose flour
05 -
1 egg
06 -
1 cup light brown sugar, packed tight
07 -
8 ounces cream cheese, softened
08 -
½ cup unsalted butter, at room temp
→ Cookie Toppings
09 -
½ cup white chocolate chips
10 -
20 ounces maraschino cherries, drained and dried off
# Instructions:
01 -
Turn on the oven to 350°F (175°C) and bring all your ingredients to one spot.
02 -
Combine the softened butter, the cream cheese, and brown sugar in a bowl. Beat everything until smooth and creamy.
03 -
Toss in the egg, vanilla extract, almond extract, and salt. Mix everything together till it’s all blended.
04 -
Little by little, mix in the flour until you have a soft dough that’s smooth.
05 -
Wrap the dough in some plastic wrap and pop it in the fridge for at least half an hour.
06 -
Scoop out small bits of dough, roll them into 1-inch balls, and set them on a baking tray. Make sure to leave some space. Gently press your thumb into each ball to make a pocket.
07 -
Put one maraschino cherry in each little pocket and make sure it’s totally dry first to avoid leaks.
08 -
Place your trays in the oven you preheated earlier. Let the cookies bake for about 12 minutes. Look out for light browning on their edges, then cool them off on a wire rack.
09 -
Warm up the white chocolate chips in the microwave in short bursts, stirring between heats until melted. Pour the chocolate into a piping bag or a small plastic bag with a tiny cut tip.
10 -
Using your melted chocolate, drizzle lines over the cookies after they’ve cooled off. Let the chocolate harden before serving them.
# Notes:
01 -
Make sure those cherries are really dry so they don’t make the cookies soggy.
02 -
Want a twist? Switch out the almond extract for cherry or vanilla extract in the same amount.