Recipe by Donna M.
A beautiful little cookie for cookie trays and holidays. Very simple to make yet very elegant.
Top Review by PSU Lioness
I hate giving bad reviews but these cookies just weren't what I was expecting. I made them the first time for my son's Valentine's Day party and followed the exact recipe but they seemed dry and I couldn't taste very much cherry and I didn't really like the almond. So the 2nd time, I added more cherries, used butter instead of margarine, used vanilla instead of almond and rolled them in the red sugar as suggested. Still no cherry taste. I made them today for Thanksgiving and used even MORE cherries and I just can't get the flavor that I've been looking for. The cookie itself is good, it's just lacking the cherry flavor.
- 1 cup powdered sugar
- 1 cup butter or 1 cup margarine, softened
- 2 teaspoons maraschino cherry juice
- 1⁄2 teaspoon almond extract
- 3 -4 drops red food coloring
- 2 1⁄4-2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄3-1⁄2 cup maraschino cherry, drained, chopped
- 48 milk chocolate, candy drops or 48 chocolate stars or 48 Hershey chocolate kisses
Directions See How It's Made
- In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.
- Lightly spoon flour into measuring cup; level off.
- Add flour and salt; mix well.
- Stir in cherries.
- If dough is too dry, add a little more cherry liquid until dough holds together when shaped.
- Shape dough into 1-inch balls.
- Place 2 inches apart on ungreased cookie sheets.
- Bake at 350 degrees F for 10 to 12 minutes or until edges are just slightly brown.
- Immediately top each cookie with a chocolate candy, pressing down firmly.
- Remove from cookie sheets and cool.