Cherry Almond Cookies

  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 tsp almond extract
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 36 maraschino cherries, drained and patted dry
  • 2 oz white chocolate
  • ½ tsp Crisco

Preheat oven to 350° F.

Beat butter, cream cheese, and brown sugar with an electric mixer at medium speed until fluffy, about 3 minutes. Add egg, almond extract, and vanilla extract; beat until just combined.

Combine flour and salt. Gradually add flour and salt to butter mixture; beat until combined. Cover and chill for at least 2 hours or overnight.

Roll dough into 1-inch balls (yield 36). Place 2 inches apart on baking sheets. With your thumb, press an indentation into the top of each ball. Place a cherry in each indentation.

Bake until edges are light golden brown, about 12 – 14 minutes. Let cool on pan about 5 minutes; transfer to a cooling rack to cool completely.

Place white chocolate and Crisco in a small ziptop plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.

Snip a very small hole in the corner of the plastic bag. Drizzle white chocolate over the cooled cookies. Let stand until white chocolate is set.

Leave a Reply

Your email address will not be published. Required fields are marked *