I couldn’t decide this year on which cookie I wanted to make for Valentine’s Day so I made two. Both with a touch of pink and both with cherries – but this one has something extra, chocolate. (For the other cookie see Cherry Mexican Wedding Cakes). Chocolate and cherries have always been a classic combination and neither is too overpowering in this cookie. Enjoy.
1 cup unsalted butter, softened
1 tsp. almond extract
2 eggs, room temperature
2¼ cups flour
1 cup powdered sugar
1 tsp. salt
¾ tsp. baking soda
½ tsp. baking powder
2-3 TBSP maraschino cherry juice
½ cup maraschino cherries, chopped
1-cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a large mixing bowl beat butter until smooth and creamy. Add almond extract and eggs. Beat until smooth. Sift together flour, powdered sugar, salt, baking soda, baking powder. Add to butter mixture. Once blended add cherry juice, chopped cherries and chocolate chips.
Roll into one-inch balls and place on cookie sheet. Bake for 12-14 minutes. Allow to cool for 5 minutes before removing cookies to cooling racks.
Makes about 3 dozen cookies.
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