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  1. 3/4 c. silvered almonds ground
  2. 1 c. butter softened
  3. 3/4 c. powdered sugar
  4. 1 tsp vanilla extract
  5. 2 1/4 c all-purpose flour
  6. 1/4 tsp salt
  7. 8 oz jar maraschino cherries halved, 1 Tsp juice reserved
  8. Red Decorating Sugar

  1. 2 c. powdered sugar
  2. 1 Tbsp maraschino cherry juice
  3. 1 tsp almond extract
  4. 2-3 Tbsp milk


  1. Preheat oven to 375 degrees.
  2. In a large bowl mix together butter, powdered sugar and vanilla until blended.
  3. In a separate bowl combine flour, salt and almonds. Blend dry into butter mixture.
  4. To form a cookie take a tablespoon of dough, make a pit in the middle and place a half of a cherry in pit then fold dough over the cherry to form a ball of cookie dough. Place on parchment paper lined baking sheet. Flatten cookie dough slightly.
  5. Bake at 375 degrees for 8-9 minutes or until edges are just starting to turn golden brown. Remove from oven and cool.
  6. In a small bowl mix together powdered sugar, cherry juice and almond extract for frosting. Add enough milk to make it dipping consistency. Dip tops of cookies in icing, flip over and place on wire rack. Sprinkle with red sugar.

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