Cherry Almond Cookies
Cherry Almond Cookies filled with maraschino cherries, almond extract, and cream cheese for a tender crumb, finished with an optional white chocolate drizzle.
Calories:
Ingredients
- 1 ¾ cups all purpose flour 255 grams
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter 113 grams room temperature
- 4 ounces cream cheese room temperature
- 1 cup granulated sugar 200 grams
- 1 large egg room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 jar maraschino cherries 10 ounces drained and chopped
- 1 to 2 tablespoons reserved cherry juice
- ½ cup white chocolate melting wafers optional
Instructions
- Drain and chop the maraschino cherries, reserving 1 to 2 tablespoons of juice, then let the pieces dry on paper towels.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- Beat the butter and cream cheese in a stand mixer until smooth, then add the sugar and mix until light and airy.
- Scrape the bowl and mix in the egg, vanilla extract, almond extract, and reserved cherry juice.
- Add the dry ingredients and mix just until combined, then gently fold in the chopped cherries.
- Cover and chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F, scoop the dough onto a lined baking sheet, and bake for about 10 minutes until lightly golden at the edges.
- Cool the cookies on a rack, then drizzle with melted white chocolate if using and let it set.