Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup finely chopped almonds
- ¾ cup chopped maraschino cherries, well-drained
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and creamy.
- Add the egg, almond extract, and vanilla extract. Beat until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
- Fold in the chopped almonds and cherries until evenly distributed throughout the dough.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure cherries are well-drained to prevent excess moisture.
For a more decorative finish, press a small piece of cherry on top of each cookie before baking.
You can drizzle cooled cookies with white chocolate for a festive touch.
To make them gluten-free, use a 1:1 gluten-free flour blend.
Cookies stay fresh for up to one week in an airtight container.
- Prep Time: 15
- Cook Time: 12