Cherry Almond Cookies with White Chocolate Chips

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Cherry Almond Cookies with White Chocolate Chips

Chewy cherry almond cookies are brimming with almond flavor from almond extract, toasted almonds, and Amaretto liqueur. Add white chocolate to the dough or drizzle on top. Chill time required. Yields 18 cookies.

Prep Time15

Cook Time12

Chilling time2

Total Time2 27

Course: Dessert, Snacks

Cuisine: American

Keyword: almond cherry cookies, almond cookie recipe, amaretto cookies, cherry almond, cherry almond cookies with white chocolate, cherry and almond biscuits, maraschino cherry cookies

Servings:

Calories: 215kcal

Author: Kimberlee Ho

Equipment

Ingredients

Cookie dough

½ cup unsalted whole almonds
¾ cup unsalted butter room temperature
¾ cup granulated sugar
½ teaspoon almond extract
2 teaspoons amaretto liqueur
1 tablespoon maraschino cherry juice
1 ½ cups all-purpose flour
½ teaspoon salt

Mix-ins

24 maraschino cherries without stems, drained and halved
¾ cup white chocolate chips optional

Optional topping

additional white chocolate for drizzling on top of cookies

US Customary - Metric

Instructions

To an ungreased heavy skillet set over medium heat, add the almonds. Toast for 5-7 minutes, shaking every few seconds to ensure they brown evenly on all sides. Once the almonds smell fragrant and begin to look browned, remove them from the heat. ½ cup unsalted whole almonds
Add the almonds to the bowl of a food processor and process until finely ground, about 30 seconds. Set aside.
½ cup unsalted whole almonds
In the bowl of a stand mixer with a paddle attachment affixed, beat the butter and sugar on high speed until creamy and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.¾ cup unsalted butter
¾ cup unsalted butter, ¾ cup granulated sugar
With the mixer off, add the almond extract and amaretto liqueur. Turn the mixer to medium speed and mix for about 1 minute.½ teaspoon almond extract
½ teaspoon almond extract, 2 teaspoons amaretto liqueur
With the mixer running on medium speed, slowly drizzle in the cherry juice.
Beat for 1 minute on high speed until fully incorporated and the cookie dough is a beautiful shade of pink.1 tablespoon maraschino cherry juice
1 tablespoon maraschino cherry juice
Turn the mixer off and add the flour, salt, and toasted ground almonds.
Turn the mixer on low speed and slowly stir until a very soft dough forms.
With the mixer still running on low, add the chopped cherries and white chocolate chips, if using.
Stir on low just until the cherries and white chocolate chips are evenly incorporated.1 ½ cups all-purpose flour
1 ½ cups all-purpose flour, 24 maraschino cherries , ¾ cup white chocolate chips, ½ teaspoon salt
Cover the bowl with plastic wrap and chill until firm, at least 2 hours or up to 5 days. If your mixer bowl won't fit in your fridge because you have too much stuff in it like I do, transfer the cookie dough to a large bowl or a medium bowl first, then cover with plastic wrap.
TIP: If this cookie dough is not sufficiently chilled, your cookies will spread. Chilling the dough also enhances the flavor of the baked cookies.
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Use a cookie scoop to scoop the dough into 1 ½ tablespoon sized balls.
Shape the cookie dough into balls and place 2 inches apart on the prepared baking sheet.
Bake cookies one tray at a time. While one tray of cookies is baking, place the rest of the dough back in the fridge to remain chilled.
Bake for 12 minutes, or until just starting to turn golden brown at the edges. The cookies will puff up and spread slightly. Do not overbake.
If they spread, use a round cookie cutter or the rim of an overturned bowl to scoot the cookies back into round shapes by circling the cookie cutter or bowl around the cookie, allowing the sides to bump back into a round shape.
Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring to a wire rack.
If you find the bottoms of the cookies look a bit greasy, place a layer of paper towels on the wire rack then place the cookies on top. This will absorb any excess melted butter from the bottom of the cookies.
Optional: Melt additional white chocolate in the microwave in 20 second increments, stirring well in between, until fully melted and smooth. Drizzle melted white chocolate on top of the cookies. I like to dip the tines of a fork into the melted chocolate and drizzle back and forth over top of the cooled cookies. You can also use a piping bag with a fine tip or use a clean squeeze bottle.

Notes

To store: Store cooled cookies in an airtight container at room temperature for up to 4 days.Store in the fridge for up to one week.
To freeze baked cookies: place cookies on a parchment paper lined baking sheet in a single layer and freeze at least one hour until frozen. Transfer to a freezer safe bag and store in the freezer up to 3 months. Thaw at room temperature.
Make ahead: Prepare the cookie dough then scoop the cookie dough onto a parchment lined sheet pan and place in the freezer for at least one hour or until frozen. Transfer the cookie dough to a freezer safe storage bag and store in the freezer for up to 3 months. To bake, place frozen cookie dough on a parchment lined cookie sheet and bake as directed. Cookies may take 1-2 minutes longer to bake all the way through.
Recipe adapted from Sally’s Baking Addiction.

Nutrition