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Maraschino Cherry Almond Cookies: A Slice of Nostalgia

The scent of almond extract always transports me back to my grandmother’s kitchen. Every Christmas, she would make these delicate, pink-flecked cookies. The sugary sweetness of the royal icing combined with the subtle almond flavor and the burst of cherry was pure magic. As a child, I remember carefully arranging them on the cookie platter, trying to decide which one was the prettiest. Now, I carry on her tradition, bringing a little bit of that holiday joy to my own family each year.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 12-14 minutes
Total Time: 2 hours 45 minutes (includes chilling time)
Yields: Approximately 50 cookies
Dietary Type: Not specified (contains dairy and eggs)

Ingredients

1 cup unsalted butter, at room temperature
2/3 cup powdered sugar, sifted
1 1/2 teaspoons almond extract
2 eggs, at room temperature
1/8 teaspoon salt
2 cups all-purpose flour
2/3 cup maraschino cherries, chopped and drained

Royal Icing

2 egg whites
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
3 cups powdered sugar, sifted

Equipment Needed

Electric Mixer
Mixing Bowls
Plastic Wrap or Waxed Paper
Baking Sheets
Parchment Paper
Cooling Racks

Instructions

Begin by creaming the butter in a mixing bowl. Use an electric mixer on high speed, and beat until smooth and creamy, about 2 minutes. This crucial step incorporates air, leading to a tender cookie.
Gradually beat in the sifted powdered sugar, ensuring it is fully incorporated. This prevents a gritty texture in the final product.
Add the almond extract, eggs, and salt. Beat until the mixture is fluffy and well combined, about 3 more minutes. The eggs should be at room temperature; this helps them emulsify properly, creating a smooth batter.
Reduce the mixer speed to medium, and gradually beat in the flour until the dough is smooth, about 1 minute. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cookie.
Gently stir in the chopped and drained maraschino cherries. Make sure the cherries are well-drained to prevent excess moisture from affecting the dough consistency.
Form the dough into 2 logs about 1 inch in diameter. Rolling the dough into even logs ensures that the cookies will bake uniformly.
Wrap each log tightly in plastic wrap or waxed paper. This prevents the dough from drying out in the refrigerator.
Refrigerate the dough logs until thoroughly chilled, at least 2 hours. This is a vital step! Chilling the dough allows the gluten to relax, resulting in a more tender cookie. It also makes the dough easier to slice.
Preheat your oven to 350 degrees F (175 degrees C). Ensure the oven is fully preheated before baking for consistent results.
Line several baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
Cut each dough log into about 25 slices about 1/2-inch thick. Use a sharp knife to ensure clean, even slices.
Place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie. This allows for proper air circulation and prevents the cookies from sticking together during baking.
Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Keep a close eye on the cookies, as they can burn easily. They should be pale golden, not brown. The baking time may vary depending on your oven, so it is important to watch them carefully.
Remove the baking sheets from the oven and transfer the cookies to cooling racks to cool to room temperature, about 15 minutes. Allow the cookies to cool completely before frosting.
While the cookies are cooling, prepare the royal icing. In a clean bowl, beat the egg whites with lemon juice until frothy, about 1 minute. The lemon juice helps to stabilize the egg whites and adds a subtle tang.
Beat in the vanilla extract and sifted powdered sugar, a cupful at a time, until the icing is smooth and spreadable. Sifting the powdered sugar ensures a smooth, lump-free icing. If the icing is too thick, add a tiny bit of water, a teaspoon at a time, until you reach the desired consistency. If it is too thin, add more sifted powdered sugar.
Spread about 1 teaspoon of icing on each cooled cookie. You can use a small offset spatula or a butter knife to spread the icing evenly.
Let the icing harden completely before stacking the cookies. This prevents the icing from smudging. This can take several hours, or even overnight, depending on the humidity.

Expert Tips & Tricks

For a more intense almond flavor, add a few drops of bitter almond oil to the dough. Be careful, as a little goes a long way.
If your dough is too soft to slice easily, place it in the freezer for about 15 minutes before slicing.
To prevent the icing from cracking, add a small amount of glycerin (about 1/4 teaspoon) to the royal icing recipe.
For a festive touch, sprinkle the cookies with colored sugar or sprinkles before the icing sets.
If you don’t have parchment paper, you can lightly grease the baking sheets with butter or cooking spray, but parchment paper is highly recommended.
Don’t overbake the cookies! They should be pale golden, not brown, as they will continue to firm up as they cool.

Serving & Storage Suggestions

Serve these cookies on a pretty platter as part of a dessert spread, or package them in decorative tins for a thoughtful homemade gift. They are perfect with a cup of hot cocoa or a glass of milk.

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months. To freeze, place the cooled, frosted cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. Thaw the cookies at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	93 kcal	N/A
Calories from Fat	36 kcal	N/A
Total Fat	4.1 g	6%
Saturated Fat	2.5 g	12%
Cholesterol	19 mg	6%
Sodium	12 mg	0%
Total Carbohydrate	13.2 g	4%
Dietary Fiber	0.1 g	0%
Sugars	9.1 g	N/A
Protein	1 g	1%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum or add it separately for structure.
Dairy-Free: Substitute the butter with a dairy-free butter alternative. Be sure to choose one that is designed for baking.
Different Extracts: Experiment with different extracts like vanilla, lemon, or orange for a unique flavor profile.
Nuts: Add finely chopped almonds or other nuts to the dough for extra texture and flavor.
Different Fruits: Use other chopped dried or candied fruits instead of maraschino cherries, such as cranberries or apricots.

FAQs (Frequently Asked Questions)

Q: Why is my dough crumbly?
A: This could be due to not enough liquid or overmixing. Try adding a teaspoon of milk or water at a time until the dough comes together. Also, make sure you are not overmixing the flour.

Q: My cookies spread too much during baking. What did I do wrong?
A: The butter may have been too warm, or you may have overcreamed the butter and sugar. Make sure the butter is at cool room temperature, and don’t overmix the dough. Chilling the dough for longer can also help.

Q: Can I freeze the cookie dough?
A: Yes! Wrap the dough logs tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before slicing and baking.

Q: My royal icing is too thick. How can I thin it out?
A: Add a tiny bit of water (1/2 teaspoon at a time) until you reach the desired consistency. Be careful not to add too much water, as the icing can become too thin and runny.

Q: The maraschino cherries are making my dough too wet. What can I do?
A: Make sure the cherries are thoroughly drained and patted dry before adding them to the dough. You can also try tossing them in a little bit of flour before adding them to the dough to help absorb excess moisture.

Final Thoughts

These Maraschino Cherry Almond Cookies are more than just a treat; they are a taste of tradition and a reminder of simpler times. I encourage you to try this recipe and experience the joy of creating something delicious and beautiful. Share your creations with loved ones, and don’t hesitate to experiment with variations to make them your own. And if you happen to find yourself with a batch of these delightful cookies, a warm cup of tea or coffee is the perfect accompaniment. Happy baking!

Maraschino Cherry Almond Cookies Recipe