I love Maraschino Cherries. They are an item I savour. I love the smell. I love the taste. I love the texture.
I also love Amaretto – possibly as much as I love the cherries.
And Amaretto and Maraschino work so beautifully together.
These cookies are light and delicate and not too sweet, but very, very more-ish.
These little goodies will work equally well without the maraschino cherry, I often sub a single almond in the middle of each cookie instead. Or do a mix of half almond, half cherry if I am doing a gift batch. These are a great Christmas gift recipe and I am reposting these for the wonderful ladies at Scrumptious Reads, who have requested this recipe. Here you are :)
125 grams butter, softened
1/3 cup caster sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 teaspoon Amaretto Liqueur (or sub almond extract)
2 1/2 cups self raising flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups shredded coconut
2/3 cup toasted slivered almonds
1 jar maraschino cherries, drained and halved
Line 2 large baking trays (flat, no sides) baking paper. Preheat oven to 180 F.
Cream butter and sugars in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Blend in liqueur or almond extract. Aerate flour, baking soda and salt in a small bowl with a wire whisk and gradually add to creamed mixture. Stir in the coconut and nuts and blend well.
Use a dessert spoon to drop cookie dough onto sheets and leaving 3 – 4 cm between cookies (These cookies grow to a nice 4 cm ish round). Place a half cherry in centre of each cookie, pressing lightly. Bake for about 15 minutes or edges are lightly browned. Remove to wire racks to cool. Makes about 3 – 4 dozen.
(Edit:) If you are looking for gorgeous maraschino cherries, Brisbanites can get superior quality ones at Craft Wine Store.