You know by now; Christmas is my favorite time of year. Despite losing people we love can be hard, but their memories will live on in our hearts forever. With that said, these White Chocolate Cherry Almond Cookies bring back so many memories and deserve to make a showing on your holiday cookie platter.
White Chocolate Cherry Almond Cookies
When I was a kid traveling to downtown Dayton, Ohio was such a joy and treat. The decorated store fronts of Rike’s Department Store and the beauty of the decorations in Elder Beerman’s were over the top. Made you feel like a kid no matter your age. Remember Marshall Field’s decorations? Beauty like no other, right? Sadly, neither of these stores no longer exist.
Elder Beerman’s had a bake shop and whenever in the store I would beg my Mom to buy me cookies. Not that we weren’t going to spend time baking, these cookies were a favorite of mine during the holidays. Cherry Date Pecan Cookies as well as Cherry Butter Cookies. My White Chocolate Cherry Almond Cookies taste almost exactly like the ones from the department store. However, I drizzled mine with white chocolate to amplify taste. What a winner!
White Chocolate Cherry Almond Cookies
If you need an easy last minute cookie recipe, I’ve got you covered. The cookie dough can be made ahead of time, chilling in the refrigerator until ready to bake. You’re going to love this recipe and kids will, too.
You can mix the cookie dough in a large mixing bowl with a wooden spoon. Cover your bowl and chill dough for 2 hours or until ready to bake. One thing to remember is to dry your maraschino cherries very thoroughly as possible or you will have a red ring around top of cookie. It’s not a deal breaker, believe me.
White Chocolate Cherry Almond Cookies
Use a 1 Tablespoon cookie scoop to create balls then roll in powdered sugar. This dough is rather sticky. Place cookies on cookie sheet and make indentations with your thumb. Put a cherry in each cookie. If your cherries are large, you can cut them in half if so desired. Bake until barely browned. Cool on cookie sheet then remove to wire racks to cool completely.
Once cookies are cool, drizzle white chocolate over tops. Let sit for 30 minutes, serve or store in airtight containers. I hope you enjoy these slightly sweet little buttons of joy. If you make this recipe, let me know. I wish each of you and your families a safe and happy holiday season. God Bless.
White Chocolate Cherry Almond Cookies
White Chocolate Cherry Almond Cookies
8 oz. package cream cheese, room temperature
½ cup (1 stick) salted butter, room temperature
1 cup packed light brown sugar
1 large egg, room temperature
¼ t. fine sea salt
1 t. pure almond extract
½ t. vanilla bean paste
2 cups all-purpose flour
20 oz. jar maraschino cherries without stems, drained and dried
Confectioners’ sugar, for rolling
½ cup white chocolate chips or 3 squares almond bark
In a large mixing bowl, combine cream cheese, butter, and brown sugar until smooth and creamy.
Add in egg, salt, almond extract, and vanilla bean paste. Stir until well combined.
Slowly add in flour and mix until smooth. Your cookie dough will be sticky. Cover bowl and chill for at least 2 hours to overnight.
When ready to bake, heat oven to 350 degrees and line two cookie sheets with parchment paper; set aside.
Using a 1 Tablespoon cookie scoop, place dough balls on cookie sheet. Dip dough into confectioners’ sugar and roll into balls, placing back on cookie sheet, 2-inches apart. Coat the end of your thumb and make an indent into each cookie. Place a cherry in the indent of cookie.
Bake for 12 minutes. Cool cookies on pan between baking before removing to wire rack to cool completely.
Once cookies are cool, drizzle each cookie with melted white chocolate. Allow chocolate to harden about 30 minutes before serving. Store cookies in an airtight container for up to a week.
Makes about 4 dozen cookies.
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