Ingredients
Equipment
Method
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer or mix by hand.
- Beat in the almond extract and salt.
- Gradually add the flour, mixing until just combined. Do not overmix.
- Stir in the finely chopped maraschino cherries.
- Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. Place onto prepared baking sheets, leaving some space between each cookie. Bake for 12-15 minutes, or until edges are lightly golden.
- While still warm, roll the cookies in powdered sugar. For extra flavor, brush with reserved cherry juice before rolling in powdered sugar. Let cool completely on a wire rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For a richer flavor, use fresh cherries (pitted and finely chopped) instead of maraschino cherries. You can also add a teaspoon of vanilla extract along with the almond extract.