Red White & Blue Cherry Almond Cookies

  • 1/2 c. unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 1 c. brown sugar
  • 1 large egg
  • 1 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 36 maraschino cherries, well drained & patted dry with paper towels
  • about 2 oz. red candy melts
  • about 2 oz. blue candy melts
  • about 2 oz. white chocolate

  • Beat butter, cream cheese, and brown sugar with an electric mixer at medium speed until fluffy, about 3 minutes. Add egg, almond extract, and vanilla extract; beat until just combined.
  • Combine flour and salt. Gradually add flour and salt to butter mixture; beat until combined. Cover and chill for at least 2 hours or overnight.
  • Roll dough into 36 1-inch balls. Place 2 inches apart on baking sheets. With your thumb, press an indentation into the top of each ball. Place a cherry in each indentation.
  • Bake at 350 degrees until edges are light golden brown, about 12 - 14 minutes. Let cool on pan about 5 minutes; transfer to a cooling rack to cool completely.
  • Place red candy melts, blue candy melts, and white chocolate in SEPARATE small zip-top plastic bags {I use snack size}. Set the sealed bags in a bowl of warm water to soften. Gently knead the candy melts and the white chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
  • Working with the red or blue candy melts first, snip a very small hole in the corner of the plastic bag. Drizzle over the cooled cookies. Repeat with the other color of candy melts, and then with the white chocolate. Let stand until the drizzle is set.
  • Store in an airtight container for up to a week.

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