RECIPE: Cherry Almond Cheesecake Cookies

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Cherry Almond Cheesecake Cookies

  • 1 jar (12 ounces) maraschino cherries
  • 1 cup butter, softened
  • 4 ounces cream cheese, slightly softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon Kroger almond extract
  • ½ teaspoon salt
  • 2 ½ cups all-purpose flour
  • Reserved cherry juice
  • 1/8 teaspoon Kroger red food color
  • ¾ cup coarsely chopped natural sliced almonds
  • ½ to ¾ cup chopped candied cherries (optional) or maraschino cherry halves (optional)

Cherry Almond Frosting

  • 1 package (8 oz.) cream cheese, slightly softened
  • ½ cup butter, slightly softened
  • 1 box (16 oz.) powdered sugar (add extra if necessary)
  • 1 tablespoon Kroger Simple Truth 100% tart cherry juice
  • ½ teaspoon almond extract
  • 1 cup toasted and chopped natural sliced almonds
  • ½ to ¾ cup chopped candied cherries (optional) or maraschino cherry halves (optional)

Drain cherries and reserve all cherry liquid. Finely chop cherries. You should end up with 1 cup chopped. In a large bowl with electric mixer, cream butter and cream cheese. Add sugar, egg, almond extract and salt and beat until thoroughly combined. Gradually beat in flour. Add 1 tablespoon reserved cherry juice, red food color, chopped cherries and chopped almonds. Beat lightly just until blended. Refrigerate dough for 1 hour. When ready to bake, preheat oven to 375°F. Drop by rounded tablespoons (Kim uses large cookie scoop) 2-inches apart on ungreased cookie sheets. Bake 8-9 minutes or until bottoms are light brown. Remove to wire racks to cool.

Once cookies are cooled, make frosting by beating cream cheese and butter in large mixer bowl until creamy. Add powdered sugar slowly with cherry juice and almond extract. Once blended, stir in toasted almonds. (Add chopped candied cherries if desired). Frost each cookie a teaspoon or two of frosting. Top with maraschino cherry half if desired. Makes about 36 cookies.


Recipe by culinary Kim Galeaz, RDN CD with inspiration from Better Homes & Gardens

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