Red, White and Blue Cherry Almond Sugar Cookies
Servings: 24 cookies
Cost: 8
Ingredients
- 2 cups unbleached white flour plus extra for hands
- ¾ cup white sugar
- ½ tsp salt
- ½ tsp baking powder
- 2 sticks butter softened
- 1 tsp almond extract
- ½ tsp vanilla extract
- 1 egg
- 24 maraschino cherries without stems
- blue gel food coloring
- parchment paper
Instructions
- Preheat oven to 350
- Drain cherries well and dry on a paper towel, patting the top to dry as much as possible.
- Using a stand mixer with a whisk attachment (or a hand mixer), beat butter and sugar on medium speed for about 2 minutes.
- Add egg, almond and vanilla extracts, flour, baking powder and salt. Mix about 30 seconds, or until combined.
- Separate mixture in half, into two bowls. Add blue food coloring to one half.
- Place both bowls of dough into refrigerator for 5 minutes.
- Line a cookie sheet with parchment paper. Take dough out of refrigerator and sprinkle dough onto table and hands.
- Take about 1 tsp of each color, press together, and gently roll into a ball, taking care to keep colors separate.
- Place on cookie sheet and gently press the center of each cookie ball with your thumb. Add a cherry to each thumbprint.
- Bake for 9-12 minutes, until edges are golden brown. Cool on cookie sheet.