Cherries and almonds are an unbeatable combination and this recipe won't disappoint. I also like to ice these with an almond buttercream frosting and a small cherry on top. Very festive looking for the holidays.
Pre-heat oven to 300 F
Line a baking sheet with parchment paper
Ingredients:
1 Cup Salted Butter, cold
2 Cups Unbleached Flour
1/2 Cup Icing Sugar
1/2 Cup Cornstarch
1 1/2 Teaspoons Almond Extract
3/4 Cups Chopped Maraschino Cherries
Method:
In a large mixing bowl, sift the flour, sugar and cornstarch together
Cut the butter in cubes and add to the flour with your hands until it forms pea-sized pieces
Keep mixing with your hands until you have workable dough
Add cherries and almond extract
You will have to work at this a bit and it takes time
At first you will feel like it will never come together, but your warm hands will eventually soften the butter and it will come together
Wrap this dough in two parts in plastic wrap
Refrigerate for 30 minutes
Then roll out the dough on a floured surface into a 1/4 inch thickness
Using a 2 or 2 1/2 inch round cookie cutter, cut the dough and place on the baking sheet
Bake at 300 F for about 19-20 minutes or until light brown around the edges
Enjoy these fabulous buttery treats!
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