Cherry-Almond Slice-and-Bake Cookies with Ground Almonds
Buttery slice-and-bake cookies featuring ground almonds and chopped maraschino cherries, rolled in powdered sugar while warm for a delicate coating. The almond extract enhances the nutty flavor while cherries add pops of color and sweetness. Perfect for holiday cookie exchanges or afternoon tea, these tender cookies offer a sophisticated twist on traditional butter cookies with their elegant almond-cherry combination and snowy powdered sugar finish.
Ingredients
Instructions
- 1
Heat oven and beat butter with granulated sugar until creamy
- 2
Add flour, ground almonds, and almond extract, beating until blended
- 3
Stir in chopped maraschino cherries
- 4
Shape dough into balls and place on ungreased cookie sheets
- 5
Bake until light golden brown
- 6
Cool briefly then roll warm cookies in powdered sugar
Tips
Chill shaped dough balls for 30 minutes before baking for cookies that hold their shape better and bake more evenly.
Roll cookies in powdered sugar while still warm for better adhesion, then roll again after cooling for extra coating.
Drain maraschino cherries thoroughly and pat dry to prevent excess moisture from affecting dough consistency.
Good to Know
Store in airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Dough can be shaped into balls and refrigerated up to 2 days or frozen up to 1 month before baking.
Serve at room temperature with coffee or tea, or arrange on platters for parties.
Common Mistakes
Avoid overbaking to prevent dry, hard cookies - remove when just light golden.
Pat cherries completely dry to prevent soggy dough that spreads too much.
Roll in powdered sugar while warm for best coating adhesion.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make the dough ahead of time?
Yes, shape into balls and refrigerate up to 2 days or freeze up to 1 month. Bake directly from refrigerator, adding 1-2 minutes to baking time if frozen.
What if I don't have ground almonds?
Substitute with almond flour for similar results, or pulse whole almonds in food processor until finely ground but not paste-like.
How long do these cookies keep?
Store in airtight container at room temperature for up to 1 week. For longer storage, freeze unfrosted cookies up to 3 months.