Ello, folks! I hope that you are having a beautiful weekend. Here at Hello Betty, we are shifting toward more fall recipes and have so many in the works including a beautiful Caramel Pumpkin Pie. Yet today I wanted to share the best cherry Amish Cookies. These babies are so stinking good!

Have you ever had a Cherry Amish Cookie? If not you are totally missing out on one heavenly delight. They are just little fluffy, rich, buttery, and sort of flaky beautiful little morsels that everyone needs to try at least once in their lives.

The first time that I actually had one was at a farmers market in Chambersburg, PA, where I grew up. I fell in love but never wanted to attempt to make them, afraid I would mess it up but this recipe is so simple! Below you will find a full recipe card that you can print out but first let me show you just a couple of the steps so that you might get a better picture of how these come together.

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First, you will want to preheat the oven of course. Next, get all those amazing ingredients together. Add butter, oil, and sugars to a large mixing bowl beating until combined. Continue beating ingredients while adding eggs, almond extract, cherry extract, and minced cherries.

In a second large bowl add the flour, baking soda, and cream of tartar. Whisk this all together. Slowly add one cup of the flour mixture at a time to the butter mixture beating immediately after adding it. Be careful to not over mix. Using a teaspoon to measure out the cookie dough.

When it comes to the icing it is super simple. All you need is to add butter, cherry juice, and extracts to a large bowl. Whisk to combine. Using an electric mixer add the powdered sugar, one cup at a time until it is smooth. (As needed add additional juice or/and powdered sugar to the mixture. The icing should be thick and spreadable.) If it runs off the cookies it is too thin but should be easily spreadable.

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Lastly, simply dress your cookies with the icing and slivered almonds.

If you enjoy a sweet treat I know you will love these cookies! Happy Cooking.

Table of Contents

Cherry Amish Cookies

If you are looking for the perfect Cherry Amish Cookie recipe, you just found it. These flaky, buttery, soft, and morsels are out of this world good.

Ingredients

Cookie Ingredients:

2 jars (12 oz) maraschino cherries
(drained reserving juice)
(cherries minced and squeezed VERY dry)
1 C unsalted butter (softened)
1 C vegetable oil
1 C sugar
1 C powdered sugar
2 large eggs (room temp)
2 tsp almond extract
2 tsp cherry extract
4 1/2 C flour
1 tsp baking soda
1 tsp cream of tartar

Icing Ingredients:

4 TBSP unsalted butter ( melted)
1/3 C + 1 TBSP maraschino cherry juice (can increase juice to 2 TBSP)
1 tsp almond extract
1 tsp cherry extract
4 C powdered sugar (can increase to 5 C )
1/2 C slivered almonds

Instructions

Cookie Directions:

Preheat oven to 375 degrees.

Prep cookie sheets with parchment paper. Set aside.

Add butter, oil, and sugars to a large mixing bowl beating until combined.

Continue beating ingredients while adding eggs, almond extract, cherry extract and minced cherries.

In a second large bowl add the flour, baking soda, and cream of tartar. Whisk this all together.

Slowly add one cup of the flour mixture at a time to the butter mixture beating immediately after adding it.

Be careful to not over mix.

Using a teaspoon to measure out the cookie dough.

Drop each teaspoon of cookie dough onto the lined cookie sheet.

Bake at 375 for 8-11 minutes. ( Or until edges and bottoms of the cookies are lightly browned.)

Remove cookie sheets from the oven allowing to slightly cool.

Transfer cookie sheets to wire racks to completely cool.

Icing Directions:

Add butter, cherry juice, and extracts to a large bowl.Whisk to combine.

Using an electric mix add the powdered sugar, one cup at a time until the it is smooth.

(As needed add additional juice or/and powdered sugar to the mixture. The icing should be thick and spreadable. If it runs off the cookies it is too thin but should be easily spreadable

Right after frosting the cookies add the silvered almonds. Set aside to have the almonds set on the cookies.