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.

Course Dessert

Cuisine American

Keyword cherry almond chocolate chip cookies, cherry almond cookies, cherry almond shortbread cookies, cherry chocolate chip cookies, maraschino cherry cookies

Prep Time 5

Cook Time 15

Servings -26

Calories 207kcal

Author Beth Pierce

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.

Video

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.

Nutrition