Description
These Cherry Almond Amish Sugar Cookies are soft, flavorful treats bursting with the sweet taste of maraschino cherries and the fragrant aroma of almond and cherry extracts. A classic Amish recipe, these cookies are adorned with a smooth cherry-almond icing and garnished with crunchy slivered almonds for a delightful finish perfect for any occasion.
Ingredients
Scale
For the Cookies
- 2 jars (12 oz. each) maraschino cherries, drained (reserve juice), minced, squeezed very dry
- 1 cup butter, softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp almond extract
- 2 tsp cherry extract
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
For the Icing
- 4 tbsp butter, melted
- 1/3 cup plus 1-2 tbsp maraschino cherry juice
- 1 tsp almond extract
- 1 tsp cherry extract
- 4-5 cups powdered sugar
- 1/2 cup slivered almonds, for garnish
Instructions
- Prepare cherries: Drain the maraschino cherries, reserving the juice. Finely mince the cherries and then squeeze them very dry to remove excess moisture. Set aside.
- Mix wet ingredients: In a large mixing bowl, beat together softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until well combined and smooth.
- Add eggs and extracts: Beat in the eggs one at a time, then add the almond extract, cherry extract, and minced cherries, mixing thoroughly to combine all flavors.
- Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, and cream of tartar to ensure even distribution of the leavening agents and flavorings.
- Form dough: Gradually add the dry flour mixture to the wet mixture, beating just until combined after each addition. Avoid overmixing to keep the cookies tender.
- Prepare baking sheets: Line baking sheets with parchment paper or silicone baking mats for easy removal and cleanup.
- Portion dough: Drop dough by teaspoonfuls onto the prepared baking sheets, spacing them to allow for slight spreading during baking.
- Bake cookies: Bake cookies in a preheated oven at 375°F (190°C) for 8 to 11 minutes or until the edges and bottoms turn lightly browned, indicating they are done.
- Cool cookies: Remove baked cookies from the oven and transfer them to wire racks to cool completely before icing.
- Prepare icing: Whisk together melted butter, reserved maraschino cherry juice, almond extract, and cherry extract in a bowl until smooth.
- Add powdered sugar: Stir in 4 cups of powdered sugar to the liquid icing mixture, mixing until smooth and spreadable. Adjust consistency by adding additional cherry juice or powdered sugar as needed to achieve a thick but easily spreadable icing that won’t run off the cookies.
- Ice and decorate: Spread the icing evenly over cooled cookies, sprinkle with slivered almonds and optional additional sprinkles, then allow the icing to set before serving.
Notes
- Ensure maraschino cherries are squeezed very dry to prevent soggy dough.
- Do not overmix the dough to maintain cookie tenderness.
- Baking time may vary slightly due to oven differences; look for light browning at edges.
- The icing consistency should be thicker than glaze but still easy to spread for best results.
- Store cookies in an airtight container at room temperature for up to 5 days.
