Pink Cherry Cookies
Pink cherry cookies made with maraschino cherries and almond extract. Soft shortbread-style cookies with a tender texture.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup maraschino cherries chopped and dried
- 1 –2 tablespoons reserved cherry juice
- 1 drop pink food coloring optional
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, beat butter and powdered sugar until smooth and creamy.
- Mix in vanilla extract and almond extract until combined.
- In a separate bowl, whisk together flour and salt.
- Gradually add dry ingredients to the butter mixture and mix until a soft dough forms.
- Gently fold in chopped maraschino cherries.
- Add cherry juice one tablespoon at a time until dough comes together and turns lightly pink.
- If desired, add one drop of food coloring and mix gently.
- Roll dough into small balls and place on prepared baking sheets.
- Lightly flatten each ball with your fingers.
- Bake for 12–14 minutes until bottoms are set and tops remain pale.
- Cool on baking sheets for several minutes before transferring to a wire rack.
Notes
Do not let the cookies brown. Dry cherries thoroughly before adding to the dough.