CHERRY ALMOND AMISH SUGAR COOKIES

Tender, puffy, soften-in-your-mouth sugar cookies, infused with touches of cherry and almond, and crowned with a thick cherry-almond icing! these Cherry Almond Amish Sugar Cookies are assured to be a wreck hit for the vacations. Cherry Almond Amish Sugar Cookies are simple to make, foolproof, and a batch is going an extended manner!

Amish Sugar Cookies are simply the nice. They’re gentle, puffy, buttery, rich, and sorta flaky. They strike a cord in me lots of reduce-out cookies, however without any rolling. You get all of the benefits of cut-outs, however at a fraction of the work. cut-outs are one in all my preferred cookies, but I hate to cause them to due to the fact they’re a lot paintings. Amish Sugar Cookies are the lazy humans’ cut-outs.

Once I made Amish Sugar Cookies for the primary time closing year, I  knew proper away that they’d additionally be splendid as a canvas for different flavors. one of these outstanding, easy, sugar cookie – perfect the way it's miles, they don’t even want icing – however additionally very easy to adapt. Amish Sugar Cookies are soft and puffy, however nevertheless dense and massive. They definitely soften-in-your-mouth, and that’s a reality!

These Cherry Almond Amish Sugar Cookies are in the going for walks for one in every of my favourite variations, and that i’ve now made loads. (See beneath!). as soon as I attempted an almond version of Amish Sugar Cookies, I knew that the subsequent step had to be cherry  with almond. There are few mixtures i like more, and the flavor pairing does now not disappoint in these Cherry Almond Amish Sugar Cookies.

INGREDIENTS:

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

INSTRUCTIONS:

For cookies:

1. As cited above, drain the maraschino cherries, booking the juice (!), finely mince the cherries, after which pat/squeeze VERY dry. Set apart.
2. In a huge mixing bowl, beat the butter, oil, and sugars until mixed.
3. Beat in eggs, almond extract, cherry extract, and minced cherries.
4. In a huge bowl, whisk together flour, baking soda, and cream of tartar.
5. Progressively upload flour mixture to the butter mixture, beating until simply blended after each addition. Do now not overmix.
6. Line baking sheets with parchment paper or silicone baking mats.
7. Drop dough with the aid of teaspoonfuls onto baking sheets.
8. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
9. Remove to cord racks to chill.

For icing:

1. Whisk collectively butter, maraschino cherry juice, and extracts. 
2. Stir in four cups powdered sugar, blending until clean.
3. Upload extra maraschino cherry juice or powdered sugar, as wished, to acquire a thick, but spreadable consistency. It should be thicker than a glaze, and it should not run off the cookie, but should be without problems spreadable. 
4. Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if preferred, and allow to set.

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