• INGREDIENTS :
– 2 (12 oz) jars maraschino cherries, drained (reserve juice), minced, squeezed VERY dry
– 1 cup butter, softened
– 1 cup vegetable or canola oil
– 1 cup granulated sugar
– 1 cup powdered sugar
– 2 large eggs
– 2 tsp almond extract
– 2 tsp cherry extract
– 4 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp cream of tartar
– For Icing:
– 4 tbsp butter, melted
– 1/3 cup + 1-2 tbsp maraschino cherry juice
– 1 tsp almond extract
– 1 tsp cherry extract
– 4-5 cups powdered sugar
– 1/2 cup slivered almonds, for garnish
• INSTRUCTIONS :
1. Begin by draining the maraschino cherries, reserving the juice for later. Finely mince the cherries and then pat/squeeze them VERY dry. Set aside.
2. In a large mixing bowl, beat together the softened butter, oil, granulated sugar, and powdered sugar until well combined.
3. Add the eggs, almond extract, cherry extract, and minced cherries to the butter mixture, and beat until fully incorporated.
4. In a separate large bowl, whisk together the all-purpose flour, baking soda, and cream of tartar.
5. Gradually add the flour mixture to the butter mixture, beating until just combined after each addition. Be careful not to overmix the dough.
6. Line baking sheets with parchment paper or silicone baking mats.
7. Drop the dough by teaspoonfuls onto the prepared baking sheets.
8. Bake in a preheated oven at 375°F (190°C) for 8-11 minutes, or until the edges and bottoms are lightly browned.
9. Remove from the oven and transfer the cookies to wire racks to cool completely.
10. For Icing:
11. In a bowl, whisk together the melted butter, maraschino cherry juice, and both extracts.
12. Gradually stir in 4 cups of powdered sugar, mixing until smooth. Adjust the consistency by adding additional maraschino cherry juice or powdered sugar as needed. The icing should be thick but spreadable, and it should not run off the cookies.
13. Once the cookies are completely cooled, frost them with the icing.
14. Garnish with slivered almonds and decorate with additional sprinkles if desired.
15. Allow the icing to set before serving or storing.