Yield: 30 to 36 cookies
Prep:
35 mins
Bake:
325°F
14 to 15 minsper batch
Ingredients
-
30
- 36 maraschino cherries with stems
-
3/4 cup
butter, softened
-
1/4 cup
cream cheese, softened (2 ounces)
-
1/2 cup
sugar
-
1/2 teaspoon
almond extract
-
1/4 teaspoon
salt
-
2 1/2 cups
all-purpose flour
-
1/2 cup
finely chopped candied cherries
-
1 recipe Cherry-Almond Frosting
Directions
1. Place maraschino cherries on paper towels to drain
while preparing cookies. Preheat oven to 325 degrees F. Line a cookie
sheet with parchment paper; set aside.
2. In a large bowl combine butter and cream cheese.
Beat with an electric mixer on medium to high speed for 30 seconds. Add
sugar, almond extract, and salt. Beat until combined, scraping sides of
bowl occasionally. Beat in half of the flour just until combined. Beat
in candied cherries and the remaining flour.
3. On a lightly floured surface, roll dough to 1/2
inch thick. Using a 1-1/2- to 2-inch fluted round cutter, cut out dough.
Place cutouts 1 inch apart on prepared cookie sheet.
4. Bake in the preheated oven for 14 to 15 minutes or
until bottoms are light brown. Cool on cookie sheet for 2 minutes.
Transfer to a wire rack; cool completely. Pipe or spoon Cherry-Almond
Frosting onto cookie centers. Top each cookie with a maraschino cherry.
- Storage Layer unfrosted cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Frost and top cookies as directed in Step 4.
Cherry-Almond Frosting
Ingredients
Directions
-
3 ounces
cream cheese, softened
-
1/4 cup
butter, softened
-
2 cups
powdered sugar, plus 1/2 - 1 cup additional
-
1 tablespoon
cherry liqueur or milk
In a medium bowl combine cream cheese and butter. Beat with
an electric mixer on low speed for 30 seconds. Gradually beat in 2 cups
powdered sugar. Beat in cherry liqueur or milk. Gradually beat in 1/2
to 1 cup additional powdered sugar to make a frosting of spreading
consistency.
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