Cherry Almond Cookies Guide (Print Version)

# Ingredients:

→ Cookie Dough

01 - ½ cup unsalted butter, softened
02 - 8 ounces cream cheese, softened
03 - 1 cup light brown sugar, snugly packed
04 - 1 egg
05 - ½ teaspoon salt
06 - 1 teaspoon almond extract
07 - ½ teaspoon vanilla extract
08 - 2 cups all-purpose flour

→ Topping

09 - 20 ounces maraschino cherries, drained and patted dry
10 - ½ cup white chocolate chips

→ Optional Icing

11 - ½ cup powdered sugar
12 - Few drops of almond, vanilla, or cherry extract
13 - 2 teaspoons milk, water, or maraschino cherry juice (for pink icing)

# Instructions:

01 - Preheat your oven to 350°F (175°C). Gather and measure out all your ingredients.
02 - In a mixing bowl, combine the softened cream cheese and butter with the brown sugar. Mix well until creamy and smooth.
03 - Add the egg, salt, almond extract, and vanilla extract to the butter mixture. Mix until well combined.
04 - Gradually mix in the flour, a little at a time, until a cohesive dough forms.
05 - Cover the dough with plastic wrap and refrigerate for at least 1 hour.
06 - Roll chilled dough into 1-inch balls and place them spaced out on a baking sheet.
07 - Use your thumb to press an indentation into the center of each ball.
08 - Place a maraschino cherry in each indentation. Ensure the cherries are completely dry to avoid excess moisture.
09 - Bake the cookies for approximately 12 minutes, or until the edges are lightly golden. Cool cookies on a wire rack to room temperature.
10 - Microwave white chocolate chips in short intervals, stirring regularly until fully melted.
11 - Transfer melted white chocolate to a plastic bag, piping bag, or bottle. Drizzle over cooled cookies.
12 - If preferred, make a basic icing by combining powdered sugar with extract and liquid of your choice. Pipe onto cookies for an alternative topping.

# Notes:

01 - Ensure cherries are thoroughly dried to avoid excess moisture altering the texture of the cookies.
02 - Chilling the dough is essential for achieving the right consistency in the finished cookies.

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