Maraschino Cherry Almond Cookies Best Dishes

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Maraschino Cherry Almond Cookies

"These pink cookies make brilliant Valentine's or Christmas presents and taste very pleasant."

Ingredients :

1 cup unsalted butter, at room temperature
2/3 cup sifted confectioners' sugar
1 1/2 teaspoons almond extract
2 eggs, at room temperature
1/8 teaspoon salt
2 cups all-reason flour
2/three cup chopped drained maraschino cherries
Royal Icing:
2 egg whites
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
three cups sifted confectioners' sugar

Instructions :

Prep : 1H	Cook : 48M	Ready in : 1H30M

Place the butter in a mixing bowl, and beat with an electric mixer on excessive velocity until clean and creamy, about 2 mins. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat till the aggregate is fluffy and nicely blended, about 3 greater mins. Reduce mixer velocity to medium, and steadily beat in flour until the dough is smooth, about 1 minute. Gently stir inside the maraschino cherries.
Form the dough into 2 logs approximately 1 inch in diameter, roll every log in plastic wrap or waxed paper, and refrigerate until very well chilled, as a minimum 2 hours.
Preheat oven to 350 degrees F (175 tiers C). Line numerous baking sheets with parchment paper.
Cut each dough log into approximately 25 slices approximately half-inch thick, and location the cookies at the organized baking sheets, leaving approximately half inch of space among every cookie.
Bake within the preheated oven until the cookies are set but now not browned, 12 to fourteen minutes. Remove to cooling racks to chill to room temperature, approximately 15 minutes.
To make icing, beat egg whites with lemon juice till frothy, approximately 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, till the icing is smooth and spreadable. Spread approximately 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.

Notes :

Dough may be made beforehand of time and saved inside the fridge for 3 days or inside the freezer for as much as a month until equipped to apply.
Substitute almond extract for vanilla extract in the icing, if favored, and region slivered almonds on iced cookies before the frosting hardens.
Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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