Ingredients
Method
- Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the butter, powdered sugar, and vanilla extract until smooth and creamy.
- Step 3: In a separate bowl, whisk together flour, salt, and ground almonds. Gradually add to the butter mixture and mix until fully incorporated.
- Step 4: Scoop about a tablespoon of dough, make a small pit in the center, and place half a maraschino cherry inside. Fold the dough around the cherry to form a ball.
- Step 5: Arrange the dough balls on the prepared baking sheet and gently flatten them slightly.
- Step 6: Bake for 8–9 minutes or until edges are just beginning to turn golden brown. Cool on a wire rack.
- Step 7: Prepare the frosting by whisking together powdered sugar, maraschino cherry juice, almond extract, and milk (adding one tablespoon at a time) until it reaches a smooth dipping consistency.
- Step 8: Dip the tops of the cooled cookies into the frosting, then place them back on the wire rack. Sprinkle with red decorating sugar and let the frosting set before serving.
Notes
For an extra almond punch, add a few drops of almond extract to the dough. These cookies store beautifully in an airtight container for up to 5 days.