A delightful twist on a classic cookie, these Cherry-Almond Bliss Bites combine the sweetness of cherries with the nutty crunch of almonds.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking and the correct texture for your cookies.
Drain the maraschino cherries on paper towels and pat them dry to remove any excess liquid.
Dry cherries prevent the dough from becoming too wet, ensuring the cookies hold their shape.
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy.
Softened butter incorporates air more easily, resulting in a lighter cookie.
Add the powdered sugar and almond extract to the butter and beat until well combined.
Scrape down the sides of the bowl to ensure everything is evenly mixed.
Gradually add the flour to the mixture, beating until just combined.
Avoid overmixing to keep the cookies tender.
Stir in the chopped almonds and cherries using a wooden spoon.
Evenly distribute the almonds and cherries for consistent flavor in every bite.
Shape the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
Using a cookie scoop can help ensure uniform sizes for even baking.
Bake in the preheated oven for 18-20 minutes or until the bottoms are lightly browned.
Rotate the cookie sheet halfway through baking for even browning.
Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on the sheet first helps the cookies set before transferring.
Roll the cooled cookies in powdered sugar to coat them evenly.
For a thicker coating, roll the cookies twice in powdered sugar.
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