Ingredients
These Cherry Almond Cookies blend the nostalgic sweetness of maraschino cherries with fragrant almond extract and a soft, buttery dough. The result is a tender cookie dotted with bright cherry pieces and, if added, crunchy chopped almonds for extra texture.
- 1 (12 oz) jar maraschino cherries, drained (reserve 1–2 tbsp juice)
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 cup chopped almonds (optional)
Draining and drying the cherries thoroughly is key to preserving a lightly marbled dough rather than an entirely pink batter, keeping the cookies soft without making them sticky.
