Cherry Almond Sugar Cookies Food

ALMOND CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl mix together butter, powdered sugar and vanilla until blended.
• In a separate bowl combine flour, salt and almonds. Blend dry into butter mixture.
• 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.
• Bake at 375 degrees for 8-9 minutes or until edges are just starting to turn golden brown. Remove from oven and cool.
• 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.

CHERRY ALMOND AMISH SUGAR COOKIES

Steps:

• As noted above, drain the maraschino cherries, reserving the juice (!), finely mince the cherries, and then pat/squeeze VERY dry. Set aside.
• In a large mixing bowl, beat the butter, oil, and sugars until combined.
• Beat in eggs, almond extract, cherry extract, and minced cherries.
• In a large bowl, whisk together flour, baking soda, and cream of tartar.
• Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
• Line baking sheets with parchment paper or silicone baking mats.
• Drop dough by teaspoonfuls onto baking sheets.
• Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
• Remove to wire racks to cool.
• Whisk together butter, maraschino cherry juice, and extracts.
• Stir in 4 cups powdered sugar, mixing until smooth.
• Add additional maraschino cherry juice or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable.
• Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if desired, and allow to set.

ALMOND GLAZED CHERRY CHIP SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• Combine butter, sugar and almond extract in a large mixer bowl. Beat at medium speed, until creamy.
• Reduce speed to low; add all remaining ingredients and beat until well mixed.
• Roll dough into 1 inch balls; place 2 inches apart on cookie sheet.
• Flatten balls to 1/4 inch thickness with the bottom of a buttered glass dipped in sugar.
• Bake for 7-9 minutes or until edges are very lightly browned.
• Cool 1 minute; remove from cookie sheets. Cool completely.
• Stir together glaze ingredients with wire whisk, adding additional water if necessary to make a smooth and creamy glaze. Decorate cooled cookies with glaze.

ALMOND SUGAR COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray; dip in sugar. Flatten cookies with prepared glass, dipping glass in sugar again as needed. , Bake until edges are lightly browned, 7-9 minutes. Cool for 1 minute before removing to wire racks., In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency. Tint with food coloring if desired; drizzle over cookies. Sprinkle with almonds.

CHERRY-ALMOND REFRIGERATOR COOKIES

Steps:

• Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.
• Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
• Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

DRIED CHERRY AND ALMOND COOKIES WITH VANILLA ICING

Steps:

• For the Cookies:
• In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.
• Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
• Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
• Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.
• For the Icing:
• Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)
• Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.
• Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
• Cook's Note Alternative:
• Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.

CHERRY ALMOND COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Combine oat flour and sugar in a large bowl. Add butter; beat with an electric mixer until creamy. Mix in egg and soy milk. Mix in baking powder and cinnamon; dough should be the consistency of soft cookie dough. Fold in cherries and 1/2 cup almonds.
• Drop cookie dough onto the prepared sheet in 2-tablespoon portions, leaving a few inches between each cookie. Sprinkle remaining slivered almonds on top of each cookie.
• Bake in the preheated oven until a toothpick inserted in the center of each cookies comes out clean, about 15 minutes.

CHEWY CHERRY ALMOND COOKIES

Steps:

• Cream together butter, brown sugar, sugar; add eggs and almond extract.
• Stir in dry ingredients and add cherries, nuts, and coconut.
• Drop from spoon on greased baking sheet.
• Bake at 350 for 11-13 minutes or until cookies are lightly browned.