12 Days of Christmas Cookies: Day 3
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It’s day three of my Twelve Days of Christmas Cookies series, and today’s treat is a blend of elegance and holiday cheer: Cherry Amaretto Checkerboard Cookies. With their vibrant red and golden squares, these cookies look like little edible presents—perfect for the season of giving.
The tangy burst of cherry paired with the rich, almond-infused flavor of amaretto creates a festive twist on a classic buttery cookie. They’re as fun to make as they are to eat, and they’ll add a touch of charm to any cookie platter.
Let’s dive in and bring these checkerboard beauties to life!
Cherry Amaretto Checkerboard Cookies
25-30
Cookies30
minutes8-10
minutes
A tangy burst of cherry paired with the rich, almond-infused flavor of amaretto creates a festive twist on a classic buttery cookie
Ingredients
1/2 cup unsalted butter, softened (113 grams)
1/2 cup sugar (100 grams)
1 egg yolk (about 15 grams)
1 teaspoon almond extract
1/2 Tablespoon amaretto
1 1/2 cups all-purpose flour (180 grams)
1/2 teaspoon baking powder
2 Tablespoons freeze-dried cherries, blended into a powder (I got mine at Trader Joe’s. If you aren’t able to find freeze-dried cherries, freeze-dried strawberries are a great substitute)
1-3 drops of red food coloring (optional)
Directions
- Cream together the butter and sugar until light and fluffy. This will take 1-2 minutes.
- Beat in the egg yolk, almond extract, and amaretto.
- Slowly fold in the remaining ingredients except for the cherry powder.
*If you live in a less humid climate than I do, your dough may be more dry. If your dough is too crumbly, simply at 1-2 Tablespoons of water or milk until it is soft and pliable. - Divide the dough into two equal pieces and set one aside.
- To one half of the dough mix in the cherry powder and red food coloring.
- Form the dough into two equal size square logs, 2×2 inches tall. Make sure that your logs are as close in size as you can make them.
- Chill the dough over night.
- Cut each log into nine equal pieces. Start by cutting each log in thirds and then cut each third into thirds. Keep the pieces in order.
- Now you will create two new logs from your original two logs. Lay one strip of cherry, one strip of amaretto, then another strip of cherry. Brush a little water between the pieces and gently press them together. Top the three strips with alternating colors, and repeat for the last layer, brushing water between the strips before gently pressing them together.
- Repeat this with the alternating colors for the second log.
- Return the dough to the refrigerator for 30 minutes and preheat an oven to 350°F.
- Slice the cookies into 1/4 inch pieces.
- Bake for 8-10 minutes. Enjoy!
Notes
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