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Cherry Almond Amish Sugar Cookies

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These Cherry Almond Amish Sugar Cookies are tender, buttery, and bursting with cherry and almond flavor. The cookies are finished with a sweet cherry-almond icing and a garnish of slivered almonds, making them a beautiful and delicious addition to any dessert table.

Ingredients

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For the Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 tsp almond extract
  • 2 tsp cherry extract
  • 4 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 2 (12 oz) jars maraschino cherries, drained, minced, and patted dry

For the Icing:

 

  • 4 tbsp butter, melted
  • 1/3 cup maraschino cherry juice (or 1–2 tbsp for a lighter color)
  • 1 tsp almond extract
  • 1 tsp cherry extract
  • 4–5 cups powdered sugar, sifted
  • 1/2 cup slivered almonds (for garnish)

Instructions

  • Prepare the Cookie Dough:
    • In a large mixing bowl, beat together the softened butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
    • Add the eggs, almond extract, and cherry extract, mixing until well incorporated.
    • In a separate bowl, whisk together the flour, baking soda, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
    • Gently fold in the chopped maraschino cherries, ensuring they are well distributed throughout the dough.
  • Chill the Dough (Optional):
    • For better shape retention, chill the dough in the refrigerator for 30 minutes.
  • Bake the Cookies:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
    • Drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
    • Bake for 10-12 minutes, or until the edges are just lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Make the Cherry-Almond Icing:
    • In a medium bowl, whisk together the melted butter, cherry juice, almond extract, and cherry extract. Gradually add the powdered sugar until the icing reaches a smooth, spreadable consistency.
  • Frost the Cookies:
    • Once the cookies have cooled, spread a small amount of icing on each cookie and garnish with slivered almonds. Allow the icing to set before serving.

Notes

 

  • Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
  • Cherry Extract Substitute: If cherry extract is unavailable, vanilla extract can be used, though the cherry flavor will be milder.

Find it online: https://recipe.ukfinda.com/cherry-almond-amish-sugar-cookies/