Soft-centered cookies filled with crunchy slivered almonds, sweet maraschino cherries, and chewy, flavorful dates. Perfect for your cookie jar any time of the year!
1cup+ 2 Tablespoons all-purpose flour
6Tablespoonsunsalted buttersoftened to room temperature
16maraschino cherriesfinely chopped
In a medium size mixing bowl, toss together flour, baking powder and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy. Add egg and beat again. Add vanilla extract and almond extract and beat again until completely combined. Slowly add flour mixture and mix on low until dough comes together. Add the nuts and chopped dates and stir until completely combined. Add the chopped cherries and stir until evenly dispersed. Cover and allow cookie dough to chill in the refrigerator at least 1 and 1/2 hours and up to 2 days.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Using a cookie scoop or a Tablespoon measure, scoop dough and roll in your hands. Dough should not be very sticky. If it is, chill for an additional 15 minutes until it is chilled enough. Bake cookies for 13 minutes or until lightly browned on the edges. Allow to cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies will stay fresh stored in an airtight container at room temperature up to 1 week. Baked cookies freeze well, up to 3 months. Unbaked cookie dough freezes well, up to 3 months. Place on baking sheet frozen and add 1-2 minutes to the baking time.