Make maraschino cherry almond cookies by stirring together ingredients such as unsalted butter, confectioner’s sugar, almond extract and maraschino cherries, rolling the dough into logs, cutting the cookies and baking them in an oven. AllRecipes.com provides an easy-to-follow recipe for maraschino cherry almond cookies that makes four dozen cookies and is ready in one hour and 30 minutes.
To make maraschino cherry cookies, add 1 cup of room-temperature unsalted butter to a mixing bowl, and use an electric mixer at high speed to cream the butter for two minutes or until smooth. Beat in 2/3 cup confectioner’s sugar and 1 1/2 teaspoons almond extract. Beat in 2 room-temperature eggs and 1/8 teaspoon salt, beating for about three more minutes to combine the mixture well.
Reduce the mixer’s speed to medium, and gradually beat in 2 cups of all-purpose flour, beating for about one minute until the dough is smooth. Stir in 2/3 cup of chopped and drained maraschino cherries.
Using your hands, form two 1-inch-diameter logs with the dough, rolling each in waxed paper or plastic wrap. Refrigerate the dough for a minimum of two hours to chill. Heat the oven to 350 F, and use parchment paper to line several baking sheets.
Cut the dough logs into 1/2-inch-thick slices, cutting around 25 slices from each log. Place the slices on the parchment-lined baking sheets. Allow 1/2 inch of space between cookies. Bake the cookies for 12 to 14 minutes until they are set but not brown. Remove the cookies from the oven, and place them on cooling racks. Frost the cookies if desired.