Brought To You By 318Central.com ... Submitted By Our Dear Friend, Cathy Humphrey
I have baked all my life and these are without a doubt the softest cookies I have ever made. And they taste better once they have cooled for a while. You will not be disappointed.
Ingredients:
• 1 12 ounce jar maraschino cherries
• 1/3 CupToasted Almond Slivers
• ½ Cup Unsalted Butter
• ¾ Cup Sugar
• ¼ Cup Brown Sugar
• 1 Large Egg
• 1 tsp Almond Extract
• 2 tsp Maraschino Cherry Juice
• 1 tsp Vinegar
• ½ tsp Baking Soda
• ½ tsp Kosher Salt
• 1 ¾ Cup all-Purpose Flour
Instructions:
1. Dice Cherries into small pieces and blot to remove extra juice and set aside.
2. Preheat oven to 350°F
3. Line two sheet pans with parchment paper
4. In a medium bowl add melted butter, the white and brown sugar and whisk until smooth
5. Add the egg, almond extract, cherry juice and white vinegar to butter mixture until all are blended
6. Sprinkle the baking soda and kosher salt into the mixture and blend well.
7. Add the flour using Spoon or Spatula (I have used my hands if dough seems stiff….but that is okay it is perfect.
8. Add the Almonds and Cherries to the dough
9. Use about 2 tablespoons of dough for each cookie or a medium scoop not quite full. Put them about 2 inches apart on baking sheet. I got 19 cookies. Figured the odd number was for a testing cookie. Bake the cookies for 10 – 15 minutes …Ovens will vary.
10. Allow the cookies to rest on the pan 2 minutes before placing on cooling rack remove to a wire rack to cool completely.
11. Drizzle cooled cookies with Melted Chocolate Chips if desired. They do taste good with or without the Chocolate!!
12. The can be stored airtight container at room temperature for 4-5 days or frozen for several months
