Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) almond extract
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (140g) maraschino cherries, drained and patted dry, chopped
  • 1/2 cup (60g) sliced almonds, toasted

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Toast sliced almonds in a dry pan over medium heat for 3-5 minutes until they smell nutty and look golden brown. Note: Stay close to the pan; almonds can burn in seconds.
  3. Beat softened butter and sugar on medium high speed for about 3 minutes until the mixture is pale and fluffy. Note: This is where the air gets trapped for the lift.
  4. Add the egg, almond extract, and vanilla extract, beating on medium speed until the batter is smooth and glossy.
  5. Whisk flour, baking soda, and salt in a separate bowl to remove any lumps.
  6. Gradually add dry ingredients to the wet mixture on low speed until just combined. Note: Stop as soon as the flour disappears to avoid a tough cookie.
  7. Fold in chopped cherries and toasted almonds by hand using a spatula.
  8. Scoop rounded tablespoons of dough (approx 1.5 inches) and place them 2 inches apart on the prepared sheets.
  9. Bake for 10-12 minutes until the edges are mahogany gold.
  10. Rest on the pan for 5 minutes before transferring the Almond Cherry Cookies to a wire rack to cool completely.