cherry-ettes
This delicious, buttery, cherry-packed pink bites are perfect for any holiday or just because.
Blue Ribbon Recipe
How adorable will these be on a cookie tray? I love the addition of cherries to this melt in your mouth shortbread cookie. Don't forget to double dip the glaze like Sarah suggests... it really takes these to another delicious level.
prep time
10 Min
cook time
20 Min
method
Bake
yield
Ingredients
- COOKIE
- 1 cup unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1/2 cup maraschino cherries, chopped
- 2 1/4 cups all purpose flour
- GLAZE
- 1 cup powdered sugar
- 1/4 cup maraschino cherry juice (adjust for thicker or thinner consistency)
- 1 teaspoon vanilla
How To Make cherry-ettes
-
Step 1Preheat oven to 350 degrees.
-
Step 2Place all cookie dough ingredients into a bowl, and knead by hand to combine. You can use a mixer, but I've found with this recipe, it's easier to just get in there with your hands. -
Step 3Shape the dough into roughly tablespoon sized balls or use a cookie scoop. Place the cookies onto ungreased baking sheets. Bake for 15-17 minutes until just light golden on the bottom. Let cool.
-
Step 4To make the glaze, mix all ingredients together.
-
Step 5Once the cookies are cool, dip the tops in the glaze and place on waxed paper lined sheets to set. Dip twice if you like. I usually do! Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Tag:
#Quick & Easy
Tag:
#For Kids
Diet:
Vegetarian
Keyword:
#Christmas
Keyword:
#cherry
Keyword:
#cookie
Keyword:
#Almond
Keyword:
#Pink
Keyword:
#valentine
Method:
Bake
Culture:
American
Ingredient:
Flour
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