I got this recipe from our cookie swap yesterday. These are really good. I wasn't sure that I would like them with the cherry juice, but the almond flavor was more prominent and I loved them!
1 cup softened butter
2 cups flour
2 tbls powdered sugar
½ teas milk
Combine all ingredients except 1 cup flour in mixing bowl and cream thoroughly. Add remaining flour a little at a time. Chill dough for half hour. Line baking sheet with foil. Roll dough thin between wax paper (3/16 of an inch). Cut out small round cookies with doughnut hole center (1 ¼ inch). They can be bigger but these cookies are very delicate and it can be hard to handle the larger ones. Place cookies about ¼ inch apart on lined cookie sheet. Bake at 350 degrees, 12-15 minutes or until lightly golden. Carefully remove foil with cookies from baking sheet and set on cooling rack. Cool for 20 minutes.
1 cup powered sugar mix with
2 tbls soft butter
½ teas almond extract
Add juice from maraschino cherries and mix until smooth and creamy. Dab about ¾ teas icing on flat side of cookie. Gently twist another cookie into place to make a little sandwich.
Makes about 2 ½ - 3 dozen cookies.
I found another variation on these cookies. It is basically the same except you don't roll out the dough. You make balls and just flatten them.
1 cup butter
2 cups flour
2 tablespoons powdered sugar
1/2 cup butter
2 tablespoons maraschino cherry juice
2 teaspoons milk
2-3 cups powdered sugar, to make a thick frosting
Mix butter, flour and powdered sugar. Roll into balls the size of ping-pong balls.
Place on cookie sheet and flatted to about 1/2 inch. Bake at 425 for just a few minutes until the edges just begin to show color (really watch them closely!) When cool, frost with the icing mixture on the flat side- to create a sandwich cookie.