Maraschino Cherry Almond Cookies

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• 1 cup unsalted butter, at room temperature
• 2/3 cup powdered sugar, sifted
• 1 1/2 teaspoons almond extract
• 2 eggs, at room temperature
• 1/8 teaspoon salt
• 2 cups all-purpose flour
• 2/3 cup maraschino cherry, chopped drained
• 2 egg whites
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla extract
• 3 cups powdered sugar, sifted

Recipe

• 1 place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. gently stir in the maraschino cherries.
• 2 form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
• 3 preheat oven to 350 degrees f (175 degrees c). line several baking sheets with parchment paper.
• 4 cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
• 5 bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. remove to cooling racks to cool to room temperature, about 15 minutes.
• 6 to make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.