Ingredients
Equipment
Method
Instructions
- Preheat Oven and Prep: First things first, get your oven preheating to 375°F (190°C). While it’s heating up, line a large baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.
- Cream the Wet Ingredients: In a large mixing bowl, combine the softened butter, powdered sugar, and vanilla extract. Using an electric mixer (or a wooden spoon and some elbow grease), cream them together until the mixture is light, fluffy, and smooth.
- Combine the Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, salt, and your freshly ground almonds. Mixing them separately ensures the salt and almonds are evenly distributed throughout the dough.
- Make the Dough: Gradually add the dry ingredient mixture to the creamed butter mixture. Mix on low speed until just combined. Be careful not to overmix here; stop as soon as the flour streaks disappear. The dough should be soft and easy to handle.
- Form the Cookies: Scoop about a tablespoon of dough into your hand. Gently flatten it into a small disc and make a little well in the center. Place one half of a maraschino cherry in the well. Carefully fold the dough up and around the cherry, rolling it gently between your palms to form a smooth ball.
- Arrange and Flatten: Place the dough balls on your prepared baking sheet, leaving about an inch of space between them. Using the bottom of a glass or your palm, gently flatten each ball just slightly.
- Bake to Perfection: Slide the baking sheet into the preheated oven and bake for 8 to 9 minutes. You’re looking for the edges to be just starting to turn a light golden brown. The tops will still look pale.
- Cool Completely: Remove the cookies from the oven and let them rest on the baking sheet for a minute or two before transferring them to a wire rack to cool completely. They need to be fully cool before you add the frosting.
- Whip Up the Frosting: While the cookies cool, make the frosting. In a small bowl, whisk together the powdered sugar, maraschino cherry juice, and almond extract. Add the milk one tablespoon at a time, whisking until you reach a smooth, dippable consistency.
- Decorate and Set: Once the cookies are cool, dip the top of each one into the frosting, letting any excess drip off. Place them back on the wire rack, sprinkle with red decorating sugar, and let the frosting set completely before serving.
Notes
For best results, use butter that is softened to room temperature, not melted. Grinding your own slivered almonds provides a fresher flavor and better texture. To keep cookies soft, be careful not to overmix the dough or overbake them. Store cooled cookies in an airtight container at room temperature for up to 5 days.