Cherry Almond Sugar Cookies

Growing up in Chicagoland I used to love to look at the paper on Wednesdays.  That’s the day the Food Section would be included, recipes were printed and grocery store ads were included.  Every year I thought about entering the annual holiday cookie contest, but I always missed the deadline.  Last year was my first entry with Cranberry Gems, I made it into the top ten and received a copy of the Chicago Tribune Holiday Cookie cookbook.  This year I put more thought into my entry and decided upon using my mom’s sugar cookie recipe (Granny’s Sugar Cookie) and made it my own to highlight my love of cherries and almonds.  I hope you like the recipe as much as we do.  The voting has begun and ends on November 8th, if you find yourself with some spare time, please follow this link (Chicago Tribune Contest Link) and vote for my cookie.  You can vote once a day, on your phone and your computer.  If you try the recipe, I hope you visit back here to share your comments.  I truly appreciate your support.

Cherry Almond Sugar

Cherry Almond Sugar Cookies

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup powdered sugar

1 cup vegetable oil

2 eggs, beaten

2 tsp. almond extract

Cream the ingredients above. 

Mix in just until combined: 

5 cups flour

1 tsp. salt

1 tsp. baking soda

1 tsp. cream of tartar

Once combined, stir in: 

1 – 10 oz. jar of maraschino cherries, drained (juice reserved) and coarsely chopped

granulated sugar

Preheat oven to 375°, on ungreased cookie sheet (I like to line mine with super parchment) placed 1.5″ dough balls spaced 2 inches apart. Moisten the bottom of a 2″- 2.5″ glass with the reserved juice from the cherries and dip into some granulated sugar, press to flatten the cookie dough. Bake for 10 minutes until edges just start to brown. Remove to a rack to cool. Enjoy!

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2 thoughts on “Cherry Almond Sugar Cookies

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