Homemade PINK cookies-- just in time for Valentine's Day!!!
I LOVE the Maraschino Cherry and Almond flavors together in this delicious cookie!
The chopped cherries, toasted almonds and white chocolate chips gives them a nice chunky texture!
Cherry Almond Chip Cookies
INGREDIENTS:
1 cup powdered sugar
1 cup butter, softened
3 tbsp. Maraschino Cherry liquid
1/2 tsp. Pure Almond Extract
2 1/2 cups Un-Bleached All Purpose Flour
1/2 tsp. salt
10 oz. jar (about 3/4 cup whole cherries) Maraschino Cherries, coarsely chopped
1 cup White Baking Chips, divided
1 cup blanched almonds, toasted and coarsely chopped
INSTRUCTIONS:
Pre-heat oven to 350 degrees.
Strain the cherries (SAVING THE LIQUID!!) and coarsely chop. (I put them into my mini food processor and pulsed a few times--worked perfectly!!)
In mixer bowl, beat powdered sugar, butter, cherry liquid and almond extract until well blended.
Slowly add flour and salt, mixing until combined.
Add cherries, 1/2 cup white chips and the toasted almonds.
Use your small cookie scoop to get even portions (and great texture!) and place on an un-greased baking sheet at least 1 1/2" apart.
Bake 10-12 minutes or until edges are very lightly browned. Remove to cooling racks to cool completely.
When cookies are cool, melt the remaining white chips in a small bowl in the microwave. Use a fork to drizzle the chocolate lightly over the cookies.
I got about 28 cookies out of this recipe. If you want more you can use your hands (instead of a scoop) to make smaller round balls of dough. Just be sure to watch the bake time--might only need 8-10 minutes.
ENJOY!
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