Simple Almond Cherry Treats

My family has treasured this cherry almond cookie recipe for ages, bringing a taste of Italian celebrations to our home throughout the year. These cookies blend sweet cherries with nutty almond tones, creating treats that taste as good as they look, especially with that fancy white chocolate finishing touch.

Whenever I make these cookies, I think about baking alongside my grandma during Christmas. She always let me make the thumbprints and put each cherry in place, showing me that great baking comes from paying attention to little things.

Ingredients

• Unsalted butter: make sure it's soft at room temp for the best mixing with sugar and the right cookie texture
• Cream cheese: gives these cookies a softness and richness you won't find in regular butter cookies
• Light brown sugar: adds a deeper taste and keeps cookies moist better than plain white sugar
• Egg: holds everything together and makes the cookie base richer
• Almond extract: creates that special flavor these cookies are known for
• Vanilla extract: works with the almond flavor without taking over
• All purpose flour: builds the cookie structure; grab unbleached for tastier results
• Maraschino cherries: give those pretty red centers and sweet fruity taste
• White chocolate chips: for that fancy drizzle on top that makes them look extra special

Step-by-Step Instructions

Cream the Base:

Beat the soft butter and cream cheese with brown sugar for about 3 minutes at medium speed until it looks fluffy and light. Don't rush this part – you need to get air into the mix for soft cookies.

Add Wet Ingredients:

Mix in the egg, salt, almond extract, and vanilla until everything looks smooth with no egg streaks. This step spreads all the flavors evenly through the dough.

Incorporate Flour:

Slowly add flour while mixing on low just until it's combined. Stop as soon as you can't see any more dry flour to avoid tough cookies.

Chill the Dough:

Wrap the dough in plastic and stick it in the fridge for at least 30 minutes. This makes the dough firmer and easier to handle, plus helps cookies keep their shape while baking.

Shape and Indent:

Roll the dough into 1-inch balls and put them 2 inches apart on your cookie sheets. Push your thumb into each to make a spot for the cherry, deep enough to hold it but not all the way through.

Add Cherries:

Dry each cherry completely with paper towels so they won't make your cookies soggy. Put one in each thumbprint, pressing lightly without squashing the cookie.

Bake to Perfection:

Bake at 350°F for 12 minutes until the edges start turning light golden. They'll still seem a bit soft in the middle but will firm up as they cool. Keep an eye on them so they don't dry out.

Cool Completely:

Move cookies to a wire rack over some paper to catch drips from the chocolate you'll add later. Let them cool all the way to room temperature before adding the white chocolate.

Add White Chocolate Drizzle:

Melt white chocolate in the microwave using short bursts, stirring between each until smooth. Put it in a small plastic bag, cut a tiny hole in one corner, and zigzag it over your cooled cookies. The white looks stunning against the red cherries.

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The almond extract really makes these cookies special. My grandma always told me to put in just a tiny bit more than called for, saying that was her little trick that made everyone ask for her cookies. Even now, when I smell almond extract, I'm right back in her Christmas kitchen.

Storage Tips

These cherry almond cookies stay fresh longer than most holiday treats. Keep them in an airtight container with parchment between layers so they don't stick together. They'll last up to 5 days at room temp or 3 months in the freezer. For freezing, lay cooled cookies on a baking sheet until they're solid, then pack them in freezer bags. Let them sit out for about an hour before serving.

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Creative Variations

You can switch things up with these cookies while keeping their classic charm. Try using candied pineapple instead of cherries for a tropical feel, or go for brandied cherries to make them more grown-up. Playing with different extracts works too – maybe orange extract instead of vanilla to go with the almond flavor. For holiday parties, try sprinkling some finely chopped pistachios over the wet white chocolate for pretty Christmas colors.

Serving Suggestions

These pretty cookies deserve to be shown off nicely. Try arranging them on a tiered plate with fresh mint leaves for Christmas color. They go great with coffee or tea, especially almond milk lattes that bring out their nutty taste. For a fancy dessert, serve a couple cookies with a small scoop of vanilla bean gelato. At holiday gatherings, put them on cookie plates alongside other Italian treats like biscotti and amaretti for an authentic touch.

Frequently Asked Questions

→ Can I replace maraschino cherries with another type?

Yes, fresh cherries work well, but don’t forget to remove the pit and slice them. Keep in mind they might be a bit juicier during baking.

→ Is there an alternative for the white chocolate topping?

Sure, you can use a glaze made from powdered sugar mixed with milk, cherry juice for a pink touch, or even try dark chocolate for a richer option.

→ What’s the best way to store these cookies?

Keep them in an airtight container at room temp for up to 5 days. For longer shelf life, pop them in the fridge.

→ Can I prep the dough ahead?

Absolutely! Wrap the dough tightly in plastic wrap and store it in the fridge for up to 2 days before baking.

→ Do I need a special almond extract?

Go for pure almond extract if possible; it’s got the best taste. But an imitation version works fine too.

→ Can these cookies be frozen?

Yes! Store baked cookies in an airtight container in the freezer for up to 3 months. Let them thaw at room temperature before enjoying.