These amazing Sugar Cookies use fresh cherries and almond extract for extraordinary flavor. Perfect summer holiday dessert when cherries are in season. Substitute maraschino or candied cherries during the Christmas baking season.
1 1/2 to 2cupsfresh cherriespitted, diced, and patted dry really well (I only had 1 ½ cups but 2 cups would be better)
Instructions
Pit cherries.
Cut into small pieces and pat dry with paper towels.
Set aside.
Blend butter to a peak with an electric mixer.
Add granulated sugar, and almond extract and cream again until smooth.
Stir in flour and cherries.
Spray cookie sheets with cooking spray.
Roll cookies into balls and place on prepared cookie sheets.
Press cookies down lightly with fork in a criss-cross fashion.
Bake at 350° for 15-20 minutes or until done.
Rotate cookies on racks every six minutes while baking.
Cool completely.
Notes
NOTE: Salted butter can also be used.NOTE: Be sure to pat the cherries dry after pitting and dicing and before adding to the cookie dough. Otherwise the cookies may turn out pink!NOTE: If you want to make these cookies during the Christmas holiday season, substitute maraschino or candied cherries. Rinse, drain, pat dry and dice like above.NOTE: Store the cookies in a plastic container with a small apple slice or piece of bread to keep fresh and protect the cookies from getting too hard.