Ingredients:
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 2/3 cup (134g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon (15ml) maraschino cherry juice
- 2 cups (240g) all-purpose flour
- 16 maraschino cherries (drained and chopped)
- 4 ounces white chocolate (optional)
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.
