Blog Archives

Cherry Almond Delights (Sour Cream SOFT frosted) Cookies

12313844_10208425673185227_4161836235120527777_n

Cherry Almond Delights (Sour cream)

It’s that time…. Time to start the cookies!

I love to bake everyone’s favorites for the cookie trays and every year I try a few different recipes to see what can be added… well HERE is a keeper!

You know a cookie is a keeper when you eat one straight from the oven – before they are frosted – and your eyes roll back in your head…. And you actually contemplate NOT frosting them because they are that good already!

12289584_10208425673225228_87478520098402233_n

BUT, as we all know, frosting makes EVERYTHING better! I did cheat and use a container of Cream Cheese frosting… I whipped it with my mixer (did you know if you whip your frosting with your mixer you can almost double it) and added about 2 TBS of the reserved cherry juice…. It turned a beautiful pink and tasted delish!!!

Give these a try and let me know what you think!!

 

Cherry Almond Delights (Sour cream)

INGREDIENTS:

  • 3 cups sifted all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup butter – softened at room temperature
  • 1 and ½ cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 small jar maraschino cherries – drained and chopped
  • 1 cup roasted almond slivers – chopped
  • Cream Cheese frosting

INSTRUCTIONS:

  • Sift flour, powder and soda…. Set aside
  • Beat butter, sugar and eggs until light and fluffy – medium speed
  • Add sour cream and vanilla – beat on low
  • Add Cherries and Almonds – continue beating on low
  • Gradually beat in flour mixture until well combined
  • Refrigerate 1 hour
  • Preheat oven to 375 and lightly grease cookie sheets
  • To Bake, drop by rounded teaspoonful, 2 inches apart, onto cookie sheets
  • Bake 10 minutes, until just starting to brown on bottom…. Remove to wire rack to cool
  • *Frost with cream cheese frosting of your choice… I bought a tub of frosting and added 2 TBS cherry juice to tint it pink… then used pink sprinkles…. Will use red and green for Christmas!

 

 

 

 

ALMOND RASPBERRY SHORTBREAD COOKIES

10805555_10205703204005199_2282211291934343430_n

ALMOND RASPBERRY SHORTBREAD COOKIES

 

These MOST DELICIOUS cookies were a learning experience for me (I am such an amateur baker… but really trying), MAN – were they ever worth it!! So light, so almond-y, so YUMMMMM!  I only wish I had doubled the batch for my cookie trays because once my family gets home, the 30 remaining cookies do not stand a chance – shut up about the missing 6 OK??!!

 

Here are my notes:

*pay attention to the rolled ball size of only 1” and this will make 36 cookies

*allow your REAL butter to soften on the counter for just an hour

*make sure you allow your dough to chill for the full hour in the fridge

* use a small scoop to evenly push the ‘thumbprint in the center of the cookie

*wait until the cookies are completely cool to drizzle the glaze and be sure to use the almond extract in the glaze too

 

Ingredients for cookie:

1 cup butter (2 sticks), JUST softened

2/3 cup granulated sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup seedless red raspberry jam

 

Ingredients for glaze:

1 cup confectionary sugar

3 to 4 teaspoons milk (did you know you can substitute water…? I used milk)

1/2 teaspoons almond extract

 

Directions:

  1. On medium speed blend the butter and the sugar then add 1/2 teaspoon almond extract. Beat until well combined. Beat in the flour, 1 cup at a time – use a wooden spoon to stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
  2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. (roll them well and make sure they are only 1”) Place balls 2 inches apart on ungreased cookie sheets. Press an indentation into the center of each ball. (I used a small scoop as using my thumb was causing the cookies to crack) Spoon about 1/2 teaspoon of the jam (do not over fill, just to the top) into each indentation. Bake 10 – 12 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
  3. For glaze, combine confectionary sugar, 1 teaspoon milk and 1/2 teaspoons almond extract. Add more milk – a tiny bit at a time – to make the glaze into a “drizzle” consistency. Drizzle the COMPLETELY cooled cookies with the GLAZE.

ENJOY…. And tell me what you think!!