Cherry Almond Amish Sugar Cookies

4.9 ★★★★★ | Soft, puffy, melt-in-your-mouth sugar cookies, with touches of vanilla, cherry, and almond, and a thick cherry-almond icing! These Cherry Almond Amish Sugar Cookies are guaranteed to be a smash hit for the holidays. Cherry Almond Amish Sugar Cookies are simple to make, foolproof, and a batch goes a long way!

Cherry Almond Amish Sugar Cookies , By Recipes Chasing The Queen .

4,9 ★★★★★ | Soft, puffy, melt-in-your-mouth sugar cookies, with touches of vanilla, cherry, and almond, and a thick cherry-almond icing! These Cherry Almond Amish Sugar Cookies are guaranteed to be a smash hit for the holidays. Cherry Almond Amish Sugar Cookies are simple to make, foolproof, and a batch goes a long way!

Total Time: 80 Minutes, Servings: 48 Servings



Ingredients :

• For 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 icing:
• 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 :

• For cookies:
• 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.
• For icing:
• 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.

Copyright: Recipes Chasing The Queen

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