Description
Delight in these Cherry Almond Amish Sugar Cookies, featuring a tender crumb infused with almond and cherry extracts. Packed with minced maraschino cherries and finished with a sweet glaze topped by slivered almonds, these cookies are perfect for festive occasions or a charming everyday treat.
Ingredients
For the Cookies
- 2 – 12 oz. jars maraschino cherries (drained, reserve juice, minced, squeezed VERY dry)
- 1 cup butter (softened)
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. almond extract
- 2 tsp. cherry extract
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
For the Glaze
- 4 tbsp. butter (melted)
- 1/3 cup + 1-2 tbsp. maraschino cherry juice
- 1 tsp. almond extract
- 1 tsp. cherry extract
- 4 – 5 cups powdered sugar
- 1/2 cup slivered almonds (for garnish)
Instructions
- Prepare Cherries: Drain the maraschino cherries thoroughly, reserving the juice in a small bowl for later use. Mince the cherries finely, then pat and squeeze them very dry to remove excess moisture. Set aside the minced cherries and reserved juice.
- Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until well combined and creamy.
- Add Eggs and Extracts: Beat in the eggs one at a time, then fold in the almond extract, cherry extract, and the prepared minced cherries, mixing until evenly incorporated.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, and cream of tartar to distribute all leavening agents and flour evenly.
- Combine Mixtures: Gradually add the dry flour mixture to the wet mixture, beating gently after each addition until just combined. Avoid overmixing to keep the dough tender.
- Prepare Baking Sheets: Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Shape Cookies: Drop dough by teaspoonfuls onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Bake at 350°F (175°C) for about 10-12 minutes or until edges are lightly golden. Remove cookies from oven and let cool on the sheets for a few minutes before transferring to wire racks to cool completely.
- Make the Glaze: In a small bowl, combine the melted butter, 1/3 cup of the reserved maraschino cherry juice, almond extract, and cherry extract. Gradually whisk in 4 to 5 cups of powdered sugar until the glaze reaches a thick but pourable consistency.
- Glaze and Garnish: Once cookies are cooled, drizzle or spread the cherry almond glaze over each cookie. Immediately sprinkle slivered almonds on top before the glaze sets to create a crunchy and flavorful garnish.
Notes
- Ensure cherries are squeezed very dry to prevent soggy dough and cookies.
- Do not overmix the dough after adding flour to maintain a tender crumb.
- Parchment paper or silicone mats help to prevent cookies from sticking and promote even baking.
- Adjust the powdered sugar in the glaze to get your desired consistency; thicker glaze will set firmly, thinner glaze will be more transparent.
- Store cookies in an airtight container at room temperature for up to 5 days.
