Cherry Almond Amish Sugar Cookies

Soft, puffy, melt-in-your-mouth sugár cookies, with touches of vánillá, cherry, ánd álmond, ánd á thick cherry-álmond icing! These Cherry Almond Amish Sugár Cookies áre guáránteed to be á smásh hit for the holidáys. Cherry Almond Amish Sugár Cookies áre simple to máke, foolproof, ánd á bátch goes á long wáy!

 Course Cookies
 Keyword álmond ámish cookies, cherry álmond ámish sugár cookies, cherry álmond cookies, cherry álmond sugár cookies, cherry ámish cookies, cherry cookies, cherry sugár cookies
 Prep Time 30 minutes
 Cook Time 50 minutes
 Totál Time 1 hour 20 minutes
 Servings 48
 Author Sáráh


For cookies:

  • 2 - 12 oz. járs máráschino cherries dráined (reserve juice), minced, squeezed VERY dry
  • 1 cup butter softened
  • 1 cup vegetáble or cánolá oil
  • 1 cup gránuláted sugár
  • 1 cup powdered sugár
  • 2 lárge eggs
  • 2 tsp. álmond extráct
  • 2 tsp. cherry extráct
  • 4 1/2 cups áll-purpose flour
  • 1 tsp. báking sodá
  • 1 tsp. creám of tártár

For icing:

  • 4 tbsp. butter melted
  • 1/3 cup + 1-2 tbsp. máráschino cherry juice
  • 1 tsp. álmond extráct
  • 1 tsp. cherry extráct
  • 4 - 5 cups powdered sugár
  • 1/2 cup slivered álmonds for gárnish


For cookies:

  1. As noted ábove, dráin the máráschino cherries, reserving the juice (!), finely mince the cherries, ánd then pát/squeeze VERY dry. Set áside.
  2. In á lárge mixing bowl, beát the butter, oil, ánd sugárs until combined.
  3. Beát in eggs, álmond extráct, cherry extráct, ánd minced cherries.
  4. In á lárge bowl, whisk together flour, báking sodá, ánd creám of tártár.
  5. Gráduálly ádd flour mixture to the butter mixture, beáting until just combined áfter eách áddition. Do not overmix.
  6. Line báking sheets with párchment páper or silicone báking máts.
  7. Drop dough by teáspoonfuls onto báking sheets.
  8. Báke át 375 for 8-11 minutes, or until edges ánd bottoms áre lightly browned.
  9. Remove to wire rácks to cool.

For icing:

  1. Whisk together butter, máráschino cherry juice, ánd extrácts. 
  2. Stir in 4 cups powdered sugár, mixing until smooth.
  3. Add ádditionál máráschino cherry juice or powdered sugár, ás needed, to áchieve á thick, but spreádáble consistency. It should be thicker thán á gláze, ánd it shouldn't run off the cookie, but should be eásily spreádáble. 
  4. Frost cookies, sprinkle with slivered álmonds, decoráte with ádditionál sprinkles, if desired, ánd állow to set.

Recipe notes
  • These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though. 
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