Cherry Almond with White Chocolate (Print Version)
# Ingredients:
→ Cookie Dough
01 -
½ cup unsalted butter, softened
02 -
8 ounces cream cheese, softened
03 -
1 cup light brown sugar, snugly packed
04 -
1 egg
05 -
½ teaspoon salt
06 -
1 teaspoon almond extract
07 -
½ teaspoon vanilla extract
08 -
2 cups all-purpose flour
→ Toppings
09 -
20 ounces maraschino cherries, drained and patted dry
10 -
½ cup white chocolate chips
# Instructions:
01 -
Preheat oven to 350°F (175°C) and gather all the ingredients.
02 -
In a mixing bowl, combine softened butter, cream cheese, and brown sugar. Mix well until creamy.
03 -
Add the egg, salt, almond extract, and vanilla extract to the butter mixture and mix thoroughly.
04 -
Gradually mix in the all-purpose flour until a smooth cookie dough forms.
05 -
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
06 -
Roll small 1-inch balls of the dough and place them on baking sheets, spacing them 2 inches apart. Press your thumb down on each to create an indentation.
07 -
Place a maraschino cherry in each thumbprint impression, ensuring they are dry and free of cherry juice.
08 -
Bake in the preheated oven for approximately 12 minutes, or until edges start to lightly brown. Transfer to a wire rack to cool to room temperature.
09 -
Microwave white chocolate chips in short intervals, stirring regularly until melted. Transfer melted chocolate to a piping bag or plastic bag with a small tip cut off.
10 -
Drizzle the melted white chocolate over the cooled cookies. Allow the chocolate to set before serving.
# Notes:
01 -
Ensure the maraschino cherries are completely dry to prevent excess moisture from affecting the cookie texture.
02 -
For a different flavor, replace the almond extract with an equal amount of vanilla or cherry extract.