Cherry Almond Sugar Cookies

I absolutely LOVE the flavors of cherry and almond when it comes to sugar cookies. (Does Lofthouse Cookies come to mind anyone)? Since today was our family's "Fat Friday" when I bake cookies, I wanted to try to find a great cherry almond sugar cookie recipe. I think I found us a keeper! Friday is sort of just a fun day at our house since it's the day that I let my kids have friends over after school, and I bake something yummy. Well, these were devoured by the kids (I may have contributed to the devouring). Oh, and I love the shade of pink that the maraschino cherry juice naturally turns the frosting. I think the little red pieces of cherry look so pretty too. We found that these taste best when they're chilled. Enjoy!!!

Cherry Almond Sugar Cookies

COOKIE INGREDIENTS:

- 1 cup (2 cubes) butter, room temperature

- 1 cup sugar

- 3 eggs

- 3 tsp. baking powder

- 1 1/4 tsp. PURE vanilla (Mexican vanilla is my absolute fave)

- 1 1/4 tsp. PURE almond extract (I happen to use almond bakery emulsion; it's in the cake decorating aisle at Walmart)

- 4 cups flour

DIRECTIONS: Cream all ingredients except for the flour. Gradually add the flour, but do not overmix. Roll dough out on floured counter space to 1/2 inch thick and cut with cookie cutters. (I happen to thoroughly dislike rolling out cookie dough and cutting with cookie cutters, so I just used my mini cookie scooper, and flattened them with the base of a glass cup prior to baking).

Bake at 375 degrees for about 8 minutes. Let them cool on the pan for a few minutes before removing. Let cool completely before piping frosting on top. I think these are best served chilled.

FROSTING INGREDIENTS (mix below ingredients together):

- 2 pound bag of powdered sugar

- 1 cup (2 cubes) butter; room temperature

- 1 1/2 tsp. pure vanilla

- 1/2 tsp. almond extract (I happen to use almond bakery emulsion; it's in the cake decorating aisle at Walmart)

- 1/4 cup milk

- 1/3 cup pureed maraschino cherries with juices (I take a 1/3 measuring cup, fill it with a HEAPING amount of cherries [stems removed] and then fill the rest of the cup with the juice, then puree it)