CHERRY ALMOND AMISH SUGAR COOKIES DESSERT


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:
  1. As noted above, drain the maraschino cherries, reserving the juice (!), finely mince the cherries, and then pat/squeeze VERY dry. Set aside.
  2. In a large mixing bowl, beat the butter, oil, and sugars until combined.
  3. Beat in eggs, almond extract, cherry extract, and minced cherries.
  4. In a large bowl, whisk together flour, baking soda, and cream of tartar.
  5. Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
  6. Line baking sheets with parchment paper or silicone baking mats.
  7. Drop dough by teaspoonfuls onto baking sheets.
  8. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  9. Remove to wire racks to cool.


For icing:
  1. Whisk together butter, maraschino cherry juice, and extracts.
  2. Stir in 4 cups powdered sugar, mixing until smooth.
  3. 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.
  4. Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if desired, and allow to set.

This article and recipe adapted from this site

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