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INGREDIENTS
- 12-ounce jar maraschino cherries without stems, juice drained and reserved
- 1 cup (2 sticks) salted butter, softened
- 3 cup granulated sugar
- 2 large eggs
- 2 teaspoons
- almond extract
- 3½ cups all-purpose flour
- 2 teaspoons baking powder
- For the Icing: 2 cups powdered sugar, plus more as needed 2 tablespoons salted butter, melted
- 2 tablespoons 2% milk
- 1 teaspoon almond extract
- Reserved cherry juice, as needed
DIRECTIONS
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Roughly chop the cherries and pat dry. Set aside.
3. Beat the butter and sugar in a large mixing bowl until combined, about 1 minute. Beat in eggs, almond extract, and chopped cherries.
4. Prepare the dough: Whisk flour and baking powder in a separate bowl. Gradually add the flour mixture to the butter mixture, beating until just combined after each addition. Refrigerate for 2 hours.
5. Scoop a heaping tablespoon of dough and roll into a ball. Arrange on baking sheets 1 inch apart.
6. Bake for 9 to 11 minutes or until the centers are set and the bottoms are lightly browned. Don’t let the tops brown-overbaking the cookies can make them dry and stiff.
7. Remove to a wire rack to cool until room temperature, about 30 minutes.
8. Prepare the icing: Whisk the powdered sugar, melted butter, milk, and almond extract in a large bowl. Add the reserved maraschino cherry juice, starting with 2 tablespoons, and stir until smooth. Adjust with a little extra powdered sugar or cherry juice as needed until it’s a drizzle consistency.
9. Dip the tops of the cooled cookies in the icing and place on a serving tray. Cookies can be stored in an airtight container at room temperature for 3 to 5 days.
