Cherry Almond Amish Sugar Cookies #cookies #desserts

Cherry Almond Amish Sugar Cookies #cookies #desserts

Delicate, puffy, liquefy in-your-mouth sugar treats, implanted with contacts of cherry and almond, and beat with a thick cherry-almond icing! These Cherry Almond Amish Sugar Treats are destined to be a raving success for these special seasons. Cherry Almond Amish Sugar Treats are easy to make, idiot proof, and a cluster goes far!

They're delicate, puffy, rich, rich, and sorta flaky. They help me a great deal to remember cut-out treats, yet with no rolling. You get every one of the advantages of patterns, however at a small amount of the work. Patterns are one of my preferred treats, yet I would rather not make them since they're so much work.

When I attempted an almond form of Amish Sugar Treats, I realized that the following stage must be cherry with almond. There are not many mixes I cherish more, and the flavor blending doesn't baffle in these Cherry Almond Amish Sugar Treats.

These Cherry Almond Amish Sugar Treats are entirely easy to put together, and Amish Sugar Treats as a rule are secure. I've made endless clumps, and they turn out splendidly without fail. They're simple and dependable.

Also try our recipe Frosted Maple Snickerdoodles

Cherry Almond Amish Sugar Cookies #cookies #desserts

Delicate, puffy, dissolve in-your-mouth sugar treats, stacked with maraschino fruits, and a rich, cherry-almond icing!

For cookies:

  • 2 - 12 oz. jars 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 icing:

  • 4 tbsp. butter melted
  • 1/3 cup + 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

For cookies:

  1. As noted above, drain the maraschino cherries, reserving the juice (!), finely mince the cherries, and then pat/squeeze VERY dry. Set aside.
  2. In a large mixing bowl, beat the butter, oil, and sugars until combined.
  3. Beat in eggs, almond extract, cherry extract, and minced cherries.
  4. In a large bowl, whisk together flour, baking soda, and cream of tartar.
  5. Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
  6. Line baking sheets with parchment paper or silicone baking mats.
  7. Drop dough by teaspoonfuls onto baking sheets.
  8. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  9. Remove to wire racks to cool.

For icing:

  1. Whisk together butter, maraschino cherry juice, and extracts. 
  2. Stir in 4 cups powdered sugar, mixing until smooth.
  3. Add additional maraschino cherry juice or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable. 
  4. Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if desired, and allow to set.

Read more our recipe : Bourbon Spiked Hot Chocolate

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