Cherry Almond Delights with Drizzle

This cherry almond cookie recipe has been in my family for generations, bringing Italian holiday tradition to our table year-round. The delightful combination of sweet cherries and almond flavor creates perfectly balanced cookies that look as beautiful as they taste, especially with that elegant white chocolate drizzle.

These cookies always remind me of baking with my grandmother at Christmas. She would let me press the thumbprints and place each cherry, teaching me that the secret to great baking is taking your time with the details.

Ingredients

• Unsalted butter: softened to room temperature ensures proper creaming with sugar for the ideal texture
• Cream cheese: adds richness and tenderness to these cookies unlike standard butter cookies
• Light brown sugar: provides depth of flavor and moisture that white sugar alone cannot deliver
• Egg: binds the ingredients while adding richness to the cookie base
• Almond extract: brings out the signature flavor that makes these cookies distinctive
• Vanilla extract: complements the almond without overpowering it
• All purpose flour: provides structure; choose unbleached for best flavor
• Maraschino cherries: create the beautiful ruby centers and sweet fruity contrast
• White chocolate chips: for the decorative drizzle that adds a touch of elegance

Step-by-Step Instructions

Cream the Base:

Combine softened butter and cream cheese with brown sugar until light and fluffy, about 3 minutes on medium speed. This creates the foundation for a tender cookie, so take your time here to incorporate air into the mixture.

Add Wet Ingredients:

Mix in the egg, salt, almond extract, and vanilla extract until completely incorporated. The mixture should look smooth and creamy with no visible streaks of egg. This step adds moisture and distributes the flavoring evenly.

Incorporate Flour:

Gradually add the flour, mixing at low speed just until combined. Overmixing at this stage will develop gluten and make your cookies tough, so stop as soon as the last trace of flour disappears into the dough.

Chill the Dough:

Cover dough with plastic wrap and refrigerate for at least 30 minutes. This resting period allows the flour to fully hydrate and firms up the dough, making it easier to handle and preventing excessive spreading during baking.

Shape and Indent:

Roll dough into 1-inch balls and place them 2 inches apart on lined baking sheets. Press your thumb into each ball to create a depression for the cherry. The indent should be deep enough to cradle the cherry but not go all the way through.

Add Cherries:

Pat each maraschino cherry completely dry with paper towels to remove excess moisture. Place one cherry in each thumbprint, pressing gently to secure it without flattening the cookie.

Bake to Perfection:

Bake at 350°F for 12 minutes until edges are just beginning to turn golden. The cookies will still look slightly soft in the center but will firm up as they cool. Overbaking will result in dry cookies, so watch them carefully.

Cool Completely:

Transfer cookies to a wire rack positioned over a paper-lined baking sheet to catch drips from the upcoming chocolate drizzle. Allow them to cool completely to room temperature before adding the white chocolate.

Add White Chocolate Drizzle:

Melt white chocolate in short microwave intervals, stirring between each until smooth. Transfer to a small plastic bag, snip the corner, and drizzle decoratively over cooled cookies. The chocolate creates a beautiful contrast against the red cherries.

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The almond extract is truly the secret star of this recipe. My grandmother always taught me to add just a drop more than the recipe called for, saying it was her special touch that made people ask for her cookies specifically. To this day, the aroma of almond extract instantly transports me to her kitchen at Christmas.

Storage Tips

These cherry almond cookies maintain their freshness remarkably well compared to other holiday cookies. Store them in an airtight container with parchment paper between layers to prevent sticking. Keep at room temperature for up to 5 days or freeze for up to 3 months. If freezing, place completely cooled cookies in a single layer on a baking sheet until frozen solid, then transfer to freezer bags. Thaw at room temperature for about an hour before serving.

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Creative Variations

These versatile cookies welcome thoughtful variations while maintaining their classic charm. Try swapping the maraschino cherries for other preserved fruits like candied pineapple for a tropical twist or brandied cherries for an adult version. You can also experiment with the extracts, perhaps using orange extract instead of vanilla to complement the almond flavor. For special occasions, sprinkle finely chopped pistachios over the white chocolate drizzle while still wet for a festive green and red presentation perfect for Christmas gatherings.

Serving Suggestions

These lovely cookies deserve a beautiful presentation. Arrange them on a tiered serving platter interspersed with fresh mint leaves for a pop of green at Christmas time. They pair wonderfully with coffee or tea, particularly almond milk lattes which enhance their nutty flavor. For an elegant dessert course, serve two cookies alongside a small scoop of vanilla bean gelato. At holiday gatherings, include them on cookie platters with complementary Italian treats like biscotti and amaretti for an authentic touch.

Frequently Asked Questions

→ Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used, but make sure to pit and slice them first. Keep in mind that they may release more moisture than maraschino cherries during baking.

→ What can I substitute for white chocolate drizzle?

If you prefer, you can use a simple powdered sugar glaze made with milk or cherry juice for a colorful touch, or even dark chocolate for a richer flavor.

→ How should I store cherry almond cookies?

These cookies can be stored in an airtight container at room temperature for up to 5 days. You can also refrigerate them to keep them fresh longer.

→ Can I make the dough ahead of time?

Yes, the dough can be prepared in advance. Simply wrap it tightly in plastic wrap and refrigerate for up to 2 days before baking.

→ What kind of almond extract should I use?

A high-quality pure almond extract is recommended for the best flavor, but imitation almond extract can work as an alternative.

→ Can I freeze these cookies?

Yes, you can freeze the baked cookies in an airtight container for up to 3 months. Allow them to thaw at room temperature before serving.