Cherry Almond Cookies

November 11, 2016
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.
CLICK HERE TO PIN THIS FOR LATER

Cherry Almond Cookies with White Chocolate Drizzle Image

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.

How to Make Cherry Almond Cookies Image

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 ...

Cherry Almond Cookies with Maraschino Cherry In the Middle Image

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.

How to Melt White Chocolate for Drizzling Image

Snip off a very small hole in the corner of the baggy, and drizzle the melted white chocolate over the cooled cookies.

Cherry Almond Cookies on Cooling Rack Image

And that's all there is to whipping up these adorable little Cherry Almond 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.

Check out these other tasty cookie treats:
Cherry Almond Cookies with Maraschino Cherries Image
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!


cookies, cookie recipe, Christmas, Christmas cookies
Cookies & Bars
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Store in an airtight container for up to a week.
Created using The Recipes Generator

Affiliate links are included in this post. I receive a small amount of compensation for anything purchased from these links, at no additional cost to you.

12 comments

  1. I'm also trying to focus on Thanksgiving but it's a challenge. These cookies look delicious and your pictures are fantastic!

    ReplyDelete
  2. I 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.

    ReplyDelete
    Replies
    1. You 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.

      Delete
    2. Perhaps 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. :)

      Delete
  3. Thanks 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!
    Wishing you a bountiful Thanksgiving!
    Miz Helen

    ReplyDelete
  4. These were fantastic. Thank you so much for the recipe :)

    ReplyDelete
  5. Such 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!

    ReplyDelete
  6. Just 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.

    ReplyDelete
  7. I love cookies. Thanks for sharing at the What's for Dinner party! Enjoy the rest of your week.

    ReplyDelete
  8. Ahh Tracey, this recipe brings back childhood memories. I loved those cherries on top!
    Thank 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

    ReplyDelete
  9. 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!
    Happy to be featuring it at the Create, Bake, Grow & Gather party tonight and pinning also.
    Merry Christmas,
    Kerryanne

    ReplyDelete

I love your comments ~ I read and appreciate each and every one. When you choose to leave a comment, we collect and display your name, as provided by you. Clicking "publish" to submit your comment indicates your explicit consent for name collection. If you click the "notify me" checkbox {which is optional}, your e-mail is also collected. Clicking the "notify me" checkbox indicates your explicit consent for e-mail collection. Thank you so much for visiting The Kitchen is My Playground!

Blog Design: Tracimichele.com. Powered by Blogger.