These Cherry Almond Cookies are so good. They’re so delicious, and the pink and red colors just makes them so pretty. These would be great for any occasion, whether it’s a party table, served with ice cream, or bagged in a pretty bag for a Hostess gift. The cherries make these really stand out, and when you drizzle the white chocolate over the top, the color really pops. Trust us, you’re going to love these cookies.
It’s December and Cookie Exchange time! Are you going to one or have you ever been? They are so much fun and I have always loved them. I come home with the most delicious and creative tray of cookies without having to go through the effort of making all of them. Plus, I get to try lots of different recipes. If your cookie exchange is really good, they’ll ask the bakers to provide the recipes. One year, each participant got a cute homemade booklet with all of the recipes. How awesome is that?
🍪 How to Arrange a Cookie Exchange
If you haven’t attended a cookie exchange before, this is a great year to either say “yes” to an invite. Don’t be shy. If your friends aren’t hosting one, arrange one yourself! Here’s how you can host your own this year. Yes, there is still time.
- Make an invite to your friends and arrange for a date.
- Ask each person to bring one dozen cookies for each person that is coming.
- You, as the hostess, will provide some fun drinks or light snacks. Think about the Slow Cooker Christmas Coffee or the Crockpot Caramel Latte which are perfect hot drinks that go well for cookie exchanges.
- Ask each person to bring a container to bring their cookies home.
- When your guests arrive, have them place their cookies on your table.
- Once everyone arrives, each loads one dozen of each into their container to take home. Now each guest should be taking home one dozen cookies from EACH person that attended.
- As an extra treat, print a booklet with each recipe in it for everyone. I loved this idea as someone always asks for the recipes. So, you might as well be proactive!
Now sit back and have a snack and a hot cup of coffee and eat your cookies!
Step one: First, place the cherries on a cutting mat, and quarter the cherries. Set aside.
Step two: In a stand mixer, whisk the butter until it’s smooth and creamy.
Step three: Add the sugar, vanilla, almond extract, and maraschino cherry juice. Mix until smooth.
Step four: Add the flour, and mix until completely blended.
Step five: Remove the mixing bowl, and gently fold in the chopped cherries. Place the dough on a large piece of parchment paper, and place it in the refrigerator for three hours.
Step six: Once thoroughly cooled, remove the dough from the refrigerator, and place a piece of parchment paper, or a silpat mat on a cookie sheet, and set aside. Take a tablespoon sized piece of dough and roll it into a ball. Place it on the lined cookie sheet. Continue until all cookies have been rolled. Place the cookie sheet in the refrigerator again and chill for 30 minutes.
Step seven: Remove the cookie sheet, and bake the cookies in a 350 degree oven for 12 – 15 minutes, or until the cookies are golden brown on the bottom and around the edges. The cookies will spread a little, but shouldn’t spread too thin, so make sure you chill them according to directions. If you don’t chill the dough, the cookies won’t bake correctly. Once the cookies are baked, remove them from the oven, and leave them on the cookie sheet to cool for 10 minutes. Then move them to a wire rack to finish cooling.
When cookies are completely cool, melt the white chocolate in the microwave for 10 second intervals until it’s smooth. Drizzle the cookies with melted white chocolate. Serve and Enjoy!
TIP: As mentioned before, these cookies will not bake correctly if you don’t chill them so please don’t skip that step!
Funfetti Cake Mix Cookies – These quick to make and quick to impress cookies are perfect for the holidays or everyday weekend sweet treat. They whip up in minutes!
Double Chocolate Espresso Cookies – Chocolate and coffee always taste great together. Whoever came up with this combo is my hero!
Cranberry Bliss Thumbprint Cookies – If you have Cranberry Bliss (I love/hate you Starbucks!) cravings, this one will cure it. The sweet and tart combination that plays on your tongue is incredible. Take this one to the cookie exchange.
Cherry Almond Cookies
- Sheet Pan
- Parchment Paper
- 15 Maraschino cherries cut in half and in half again (should be in quarters)
- 1 stick butter softened to room temperature but not melted.
- 3.4 cup sugar
- 1 tbsp vanilla
- 1/2 tsp almond extract
- 2 tbsp Maraschino cherry juice
- 2 cups flour
- 4 tbsp white chocolate to melt on top or for drizzling
- First, place the cherries on a cutting mat, and quarter the cherries, and set aside.
- In the mixing bowl of a stand mixer, whisk the butter until it's smooth and creamy.
- Add the sugar, vanilla, almond extract, maraschino cherry juice, and mix until smooth.
- Add the flour, and mix until completely blended. Remove the mixing bowl, and gently fold in the chopped cherries, until blended.
- Place the dough on a large piece of parchment paper, and place the dough in the refrigerator for 3 hours.
- After three hours, remove the dough from the refrigerator, and place a piece parchment paper, or a silpat mat on a cookie sheet, and set aside.
- Taking about the size of a Tablespoonful, pinch off the dough, and roll into a ball, and place on the lined cookie sheet.
- Continue until all cookies have been rolled.
- Place the cookie sheet in the refrigerator and chill for 30 minutes.
- Remove the cookie sheet, and bake the cookies in a 350 degree oven for 12 – 15 minutes, or until the cookies are golden brown on the bottom and around the edges.
- The cookies will spread a little, but shouldn't spread thin, so make sure you chill them according to directions.
- If you don't chill the dough, the cookies won't bake correctly. Once the cookies are baked, remove them from the oven, and leave them on the cookie sheet to cool, for 10 minutes. Then remove to a wire rack.
- When cookies are completely cool, melt the white chocolate in the microwave, on 10 second intervals until it's smooth. Drizzle with melted white chocolate.