Since our family's Polish, we were only exposed to the store-bought cherry cookies which were sort of dry and somewhat stale tasting. There was always something about them (even through the dryness)that I loved and this recipe capitalizes on the warm cherry flavors that make this a wonderful cookie. Beautiful for the holidays too with the red cherry garnish. Just enough kirsh, but be ever so careful measuring the flour. My first batch was so stiff it was impossible to pipe the dough. Not giving up, I tried a second batch and they were perfect! So glad I gave this recipe a try.
Cherry-Almond Star Cookies
Piped into a star shape, these iconic Italian cookies, topped with a maraschino cherry half, are infused with kirsch and cream to add richness and depth.
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Credit: Todd Coleman
INGREDIENTS
3 cups flour2 tsp. baking powder
1⁄2 tsp. kosher salt
12 tbsp. unsalted butter, softened
1 cup sugar
3⁄4 cup almond paste
2 eggs
1⁄4 cup heavy cream
1 tbsp. kirsch
1 tsp. vanilla extract
Maraschino cherries, to garnish
INSTRUCTIONS
1.Whisk together flour, baking powder, and salt in a bowl; set aside. In a medium bowl, beat butter and sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes; set aside. In a large bowl, beat almond paste on medium-high speed of a mixer until smooth; add 1⁄4 of the butter-sugar mixture and beat until smooth. Add remaining butter-sugar mixture and beat until smooth. Add eggs one at a time, beating well after each addition, until evenly combined. Add cream, kirsch, and vanilla, and beat until smooth. Add dry ingredients, and beat untiljust combined.2.Transfer dough to a piping bag fitted with a 1⁄2" star tip, and pipe 2" mounds of dough onto parchment paper-lined baking sheets, spaced 2" apart. Halve maraschino cherries, and place a cherry half over the center of each cookie; chill cookies for 30 minutes.
3.Heat oven to 375°. Bake cookies, rotating baking sheets top to bottom and front to back halfway through cooking, until lightly browned, about 14 minutes. Let cool before serving.
Ratings & Reviews (3)
This is a good recipe but I guess I had the wrong tip because mine came out really small, about 1" diameter. Even so, the cookies are very pretty and taste great. A definite keeper.
Superb! I spontaneously bought some candied cherries at my local Italian grocery because the jar was so lovely, then couldn't think what to do with them. I stumbled on this recipe and nearly rejected it, thinking it would be too much trouble to pipe these out. Happily, my 5 yr. old saw the picture and lobbied hard for these -- they are delicious, and so attractive! If I can stop my husband and children from devouring them, they'll make a delightful addition to our Christmas gifts to the family.
Cherry-Almond Star Cookies
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