Maraschino Cherry Almond Chocolate Cookies
These pretty-in-pink cookies are the perfect treat for a Christmas Cookie Exchange! Maraschino cherries, chocolate chips, and a touch of almond give these cookies all their sweetness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 22-26
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup butter softened
- 1 teaspoon almond extract
- 1 cup powdered sugar
- 2 1/4 cups all purpose flour
- 2–3 tablespoons maraschino cherry juice
- 1/2 cup maraschino cherries chopped
- 1 cup semi sweet chocolate chip morsels
Instructions
- Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.
- In a large bowl with a mixer, beat butter until smooth and creamy. Beat in almond extract and powdered sugar. Turn the mixer to stir or low and slowly add flour mixing in until incorporated. Mix in maraschino cherry juice and maraschino cherries. Stir in chocolate chips.
- Roll into 1-inch balls and place on parchment paper. Spray the bottom of a glass with nonstick cooking spray and flatten the balls. You will need to spray the glass several times.
- Bake for 12-14 minutes. Allow to cool for 5 minutes before removing cookies to cookie cooling racks.
Notes
- You can also bake the cookies as rolled balls, and they will cook to a more traditional cookie shape. Flattening gives them more of a shortbread look.
- Store in an airtight container for up to 3 days at room temperature or up to 6 days in the refrigerator.
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