Ingredients
Equipment
Method
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the almond extract.
- Gradually add the flour, mixing until just combined. Do not overmix.
- Gently fold in the chopped maraschino cherries.
- Shape the dough into a disc, 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 space between cookies. Bake for 12-15 minutes, or until edges are lightly golden.
- While still warm, roll cookies in powdered sugar. For extra sweetness, brush with reserved cherry juice before rolling in powdered sugar. Cool completely on a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For a festive touch, add a sprinkle of red and green sanding sugar to the powdered sugar before rolling.