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.
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Given my absolute love of baking, I'm always very drawn to Christmas baking recipes. And I'm especially drawn to Christmas cookie recipes. -- They're always my favorite, I think because cookies are just so versatile and because everyone always loves a cookie!
Like these adorable little Cherry Almond Cookies, for example. You can just envision their little white-chocolate-drizzled selves sitting prettily on a Christmas cookie tray. 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.
As for flavor? Well, cherry and almond are a classic combination that taste just wonderful in these bite-sized little treats. Cream cheese in the cookie's dough gives these beauties a nice touch of tang that deliciously compliments and balances out the sweetness of the cherry and white chocolate drizzle on top.
And while Cherry Almond Cookies are indeed perfect for Christmas, I think they're just perfect for Valentines Day or every-day snacking treats, too.
And while Cherry Almond Cookies are indeed perfect for Christmas, I think they're just perfect for Valentines Day or every-day snacking treats, too.
Cherry and almond are a classic combination that taste just wonderful in these bite-sized little treats.
What's to Love About This Recipe?
- Fabulous flavor combination - Cherry and almond are a classic flavor combination that taste just oh-so delicious together.
- Adorably beautiful - Maraschino cherries perch beautifully on top of these cookies, making for one adorable little bite-sized treat.
- That white chocolate drizzle! - White chocolate drizzle adds a bit of sweetness and a touch of extra elegance.
- Perfect for the holidays - With their pretty red cherry topper, Cherry Almond Cookies are just perfect for Christmas and Valentine's Day. But hey, they're perfect as an every-day snacking treat, too!
How to Make Cherry Almond Cookies:
To make a batch of these little beauties, start by preparing 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 the center of each indentation.
Then pop the cookies in the oven to bake for about 12 to 14 minutes. The cookies will bake up with the cherries all nicely surrounded by the soft and tender almond cookie.
Let the baked cookies cool on the pan for about 5 minutes to set, and then transfer them to a cooling rack to cool completely.
Once the cookies have cooled completely, melt a couple ounces of white chocolate with a tiny bit of shortening. The shortening helps the melted white chocolate drizzle a little more smoothly and readily, but if you're opposed to shortening, it can be omitted just fine.
I find it easiest to melt the white chocolate by placing it, along with the shortening, in a small zip-top baggy. I then place the baggy in a cup of hot water -- straight from the tap is fine, it doesn't have to boiling hot, -- and let it sit for a few minutes.
Then I massage the white chocolate with my fingers every now and then, placing it back in the hot water as needed, 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 we think you will, too.
Check out these other tasty cookie treats:
- Cherry Kiss Cookies
- The BEST Snickerdoodle Cookies
- Chocolate-Dipped Peanut Butter Cookies
- Red Velvet Chocolate Chip Cookies
- Candied Cherry Christmas Chocolate Chip Cookies
- Rolled Butter Cookies
- Chocolate Sugar Cookies
- The BEST Monster Cookies
- Insanely Delicious Turtle Cookies
- Lemon Crinkle Cake Mix Cookies
- Rosette Cookies
- More cookie recipes
Thank you for stopping by The Kitchen is My Playground. 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.
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mmm yummy! These look great!
ReplyDeleteI made this dough yesterday. I love the look and texture but I get a medicine taste. Should I use a specific cherry brand? I am not sure why the taste is off.
ReplyDeleteYou definitely taste a little of the "tang" of the cream cheese in these cookies, so perhaps that's what you're tasting? I wouldn't describe it as a "medicine taste" though ... maybe cream cheese dough just isn't your thing? As for the cherries, I just used basic store brand ones.
DeletePerhaps the reason for the off taste was the brand of almond extract? I use the LorAnn Oils Almond Emulsion and it is so much better tasting to me than almond extract. Just a thought. :)
DeleteThanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
ReplyDeleteWishing you a bountiful Thanksgiving!
Miz Helen
These were fantastic. Thank you so much for the recipe :)
ReplyDeleteSuch beautiful little cookies and such pretty pictures too! I wish I could reach right thru the screen and grab one! Popping by from #FoodieFriDIY to do some sharing and to thank you for linking up! I'm featuring your recipe this week so please come back and share again. Happy Holidays to you & yours!
ReplyDeleteJust wondering about subbing in white sugar for the brown? Has anyone tried them this way? When Top Towing Georgetown commented on the off/medicinal taste I started wondering if it was the combination of the brand of brown sugar (flavour can vary a lot), cream cheese & almond extract that caused it.
ReplyDeleteI love cookies. Thanks for sharing at the What's for Dinner party! Enjoy the rest of your week.
ReplyDeleteAhh Tracey, this recipe brings back childhood memories. I loved those cherries on top!
ReplyDeleteThank you for sharing this recipe at Create, Bake, Grow and Gather this week. I'm delighted to be featuring your cherry almond cookies recipe at tonight's party and pinning too.
Hugs,
Kerryanne
Thanks for sharing this recipe at the party this week Tracey. I had a little laugh when I saw that I've previously commented and featured this recipe a few years ago... it's still a good one!
ReplyDeleteHappy to be featuring it at the Create, Bake, Grow & Gather party tonight and pinning also.
Merry Christmas,
Kerryanne