Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream together the softened butter and 1 cup of powdered sugar until light and fluffy.
- Mix in the vanilla extract and almond extract until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter and sugar mixture, mixing until just combined.
- Gently fold in the silvered almonds and halved maraschino cherries, reserving a few for decoration later.
- Using a cookie scoop, portion the dough onto your prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whisk together the 2 cups of powdered sugar, 1 tablespoon of maraschino cherry juice, and enough milk to achieve a smooth, drizzling consistency.
- Once the cookies are completely cool, drizzle the icing over the top and sprinkle with red decorating sugar and any remaining halved cherries.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer in a freezer-safe container for up to three months.
- Thaw at room temperature or warm in the oven before serving.