As a child, these cookies were one of my favorites, as I thought there was nothing better in the world than maraschino cherries. My tastes have changed a bit, but I still can’t resist a good batch of these cookies, which are easy to make.
makes 5 dozen
1 cup butter, softened to room temperature
1 cup sugar
1 tsp almond extract
2 1/2 cups flour
3/4 cups maraschino cherries, roughly chopped
1/2 cup flaked coconut
1/2 cup walnuts, finely chopped (my mom only included these sometimes)
In a large mixing bowl, cream together the butter and sugar until pale in color. Mix in almond extract. Stir in flour, cherries, and nuts until incorporated into a large ball. Remove dough from mixing bowl and form into two logs about 1.5″ in diameter. Roll in parchment paper and chill for 1 hour (or up to 1 day). When ready to bake the cookies, preheat the oven to 350 degrees.
Remove the logs from the fridge and slice into rounds 1/4″ thick. Place on an ungreased baking sheet and bake for 10-12 minutes. The cookies may look like they need another minute or two, but you want to take them out before the edges begin to brown.