Soft-centered cookies filled with crunchy sliced almonds, sweet maraschino cherries, and chewy, flavorful dates. Perfect for your cookie jar any time of the year!
1cup+ 2 Tablespoons (135g) all-purpose flourbe sure to measure properly
1teaspoonbaking powder
¼teaspoonsalt
6Tablespoons(85g) unsalted buttersoftened to room temperature
½cup(50g) granulated sugar
1large eggroom temperature
½teaspoonvanilla extract
½teaspoonalmond extract
½cup(60g) sliced almonds
½cup(60g) chopped dates
6ounces(170g) maraschino cherries1finely chopped and squeezed/patted dry2
Instructions
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, about 3-4 minutes. Add egg and beat again. Add vanilla extract and almond extract and beat again until completely combined.
Reduce the mixer to low, then slowly add flour mixture and mix until the dough comes together. Add the almonds and chopped dates and blend until completely combined. Add the chopped cherries and blend until evenly dispersed. Cover the dough and allow it to chill in the refrigerator for at least 1 hour and up to 2 days.
When you are ready to bake the cookies, preheat oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop dough and roll in your hands. Place balls of dough onto the prepared baking sheet and bake cookies for 13-15 minutes or until golden brown on the edges. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies will stay fresh stored in an airtight container at room temperature up to 5 days. 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.
Notes
Maraschino cherries: this will be about 1 cup before chopped.
Squeeze dry: maraschino cherries are very wet. Too much moisture in these cookies will make them much cakier than intended and possibly too wet to store safely. I like to let my chopped cherries drain through a mesh sieve and then use a paper towel or dark colored kitchen towel to squeeze them as dry as possible before adding them to my cookie dough.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.