Ingredients
Equipment
Method
How to Make Cherry Almond Cookies
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Chop the maraschino cherries into small pieces, then blot dry them gently with paper towels.
- Melt the butter and mix it with both granulated and brown sugars until smooth.
- Add the egg, almond extract, cherry juice, and vinegar; whisk well to combine.
- Stir in baking soda and salt, ensuring it's evenly distributed.
- Add the all-purpose flour and mix until just combined.
- Fold in the chopped cherry pieces.
- Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the baking sheets.
- Bake for 10–12 minutes until the edges are set and the centers are still soft.
- Cool for 2 minutes on the baking sheet, then move them to a wire rack.
Nutrition
Notes
For added sweetness, drizzle with a light glaze. Store cookies in an airtight container.
