Wednesday, September 16, 2009

Cherry Almond Sugar Cookie

Some recipes I am reluctant to share... because they are SO good. This is one of those.We did these great cookies for a RS Visiting Teaching Conference and gave them as a gift to the sisters wrapped with ribbon in a cute cellophane bag and a quote. They turned out really good if I can say so myself :)

1 C Butter room temp (* see note)
1 C Sugar
3 eggs
3 tsp Baking Powder
1/4 + tsp Mexican vanilla (**)
1/4 + tsp almond extract - high quality
4 C flour

Cream all liquids, add flour, do not over mix. Dough will be sticky. Roll out 1/2 inch thick on floured counter space and with cookie cutter cut in any shape you desire. Bake 375 for 9 minutes. These are intended to be thick gourmet cookies. You can roll them thinner if you would like, personally I prefer a big chunky cookie, then I can get away with heaping the frosting in them. Wait until cookies have cooled before piping frosting and best served chilled.

1 (+/-) bag of powdered sugar
2 sticks of butter - room temperature
1 1/2 tsp Mexican vanilla (**)
1/2 C milk
1/3 C pureed maraschino cherries with juices
1/2 tsp almond extract

(*) can also substitute with butter flavored shortening
(**) I am sorry here.... real vanilla is a must! If you do not have it, it is worth finding.


Amber said...

When you wrote 1/4 + tsp for the vanilla and almond extract does that mean 1/4 tsp or 1 and 1/4 tsp?

Hacking it up said...

dang those look good....I almost hate you for showing me these...

Robyn said...

jen, I have NEVER had such delectable, soft, scrumptious sugar cookies or frosting!!!!! ever!! and I pride myself on having and baking the best, tastiest, softest sugar cookies. this is my new favorite cookie of ALL time and i hope you don't mind me sharing it!!!!! wow!!!!!