Cherry Almond Cookies
With their white chocolate-drizzled maraschino cherries perched prettily on top, these adorable little Cherry Almond Cookies are one tasty treat! Perfect for Christmas cookie trays, cookie exchanges, Valentine's Day treats ... or, for everyday enjoying.
I'm deep in the midst of planning my Thanksgiving dinner menu, but do you know what keeps popping in my mind instead? Christmas baking ideas!
I'm definitely one of those who feels strongly that Thanksgiving deserves our full attention prior to our thoughts and activities turning to Christmas. In fact, I adore Thanksgiving equally as much as I do Christmastime.
But given my absolute love of baking, I guess it's only natural that while perusing recipes for Thanksgiving planning, I'm drawn to Christmas baking treat recipes, too.
Cherry and almond are a classic combination that taste just wonderful in these bite-sized little treats.
Like these cute little Cherry Almond Cookies. Can't you just envision their little white-chocolate-drizzled selves sitting prettily on a Christmas cookie tray?
I sure can!
And while I think they're perfect for Christmas, I think they'd be perfect for Valentines Day or every-day snacking treats, too.
I love how the maraschino cherries perch so beautifully on top of these cookies and how the white chocolate drizzle adds just a little touch of extra elegance.
And the flavor? Well, cherry and almond are a classic combination that taste just wonderful in these bite-sized little treats.
To make a batch of these little beauties, prepare a simple cream cheese based dough flavored with a touch of almond extract.
Chill the dough for a bit, then roll it into small balls. Make a small thumbprint indentation in each ball and set a well-drained maraschino cherry in each indentation.
The cookies bake up with the cherries all nicely surrounded by the soft and tender almond cookie ...
Once the cookies have cooled, melt a couple ounces of white chocolate with a tiny bit of shortening. The shortening helps the white chocolate drizzle a little more smoothly and readily, but if you're opposed to shortening, it can be omitted just fine.
I melt my chocolate by placing it, along with the shortening, in a small zip-top baggy.
They're just perfect for Christmas cookie trays, cookie exchanges, Valentine's treats ... or, for everyday enjoying.
I place the baggy in a cup of hot water ... straight from the tap is fine ... and let it sit for a few minutes.
Then I massage the chocolate with my fingers every now and then until it's melted and smooth.
Snip off a very small hole in the corner of the baggy, and drizzle the melted white chocolate over the cooled cookies.
They're pretty. They're tasty. And they're just perfect for Christmas cookie trays, cookie exchanges, Valentine's treats ... or, for everyday enjoying.
I know we sure enjoyed them! And I think you will, too.
Thank you for stopping by . We'd love to have you back soon!
Yield: 36 cookies
Cherry Almond Cookies
With their white chocolate-drizzled maraschino cherries perched prettily on top, these adorable little Cherry Almond Cookies are one tasty treat! Perfect for Christmas cookie trays, cookie exchanges, Valentine's Day treats ... or, for everyday enjoying.
prep time: 2 H & 30 Mcook time: 15 Mtotal time: 2 H & 45 M
ingredients:
- 1/2 c. unsalted butter, softened
- 4 oz. cream cheese, softened
- 1 c. brown sugar
- 1 large egg
- 1 tsp. almond extract
- 1/2 tsp. vanilla extract
- 2 c. all-purpose flour
- 1/2 tsp. salt
- 36 maraschino cherries, well drained & patted dry with paper towels
- about 2 oz. white chocolate
- 1/2 tsp. shortening
instructions:
How to cook Cherry Almond Cookies
- Beat butter, cream cheese, and brown sugar with an electric mixer at medium speed until fluffy, about 3 minutes. Add egg, almond extract, and vanilla extract; beat until just combined.
- Combine flour and salt. Gradually add flour and salt to butter mixture; beat until combined. Cover and chill for at least 2 hours or overnight.
- Roll dough into 36 1-inch balls. Place 2 inches apart on baking sheets. With your thumb, press an indentation into the top of each ball. Place a cherry in each indentation.
- Bake at 350℉ until edges are light golden brown, about 12 - 14 minutes. Let cool on pan about 5 minutes; transfer to a cooling rack to cool completely.
- Place white chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
- Snip a very small hole in the corner of the plastic bag. Drizzle white chocolate over the cooled cookies. Let stand until white chocolate is set.
- Store in an airtight container for up to a week.
You might also like these other tasty cookies:
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