Cherry Almond Amish Sugar Cookies Pressure Cooker Recipe
These Cherry Almond Amish Sugar Cookies are irresistibly soft, puffy, and chewy with hints of cherry and almond flavor in every bite. Made in a pressure cooker for quick results and topped with a cherry-almond icing, they’re a perfect festive treat with minimal cleanup.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 12 oz jars maraschino cherries drained, minced, and squeezed VERY dry
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 teaspoon almond extract
- 2 teaspoon cherry extract
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4 tablespoon butter melted, for icing
- ⅓ cup + 1-2 tbsp maraschino cherry juice for icing
- 1 teaspoon almond extract for icing
- 1 teaspoon cherry extract for icing
- 4-5 cups powdered sugar for icing
- ½ cup slivered almonds for garnish
Instructions
Instructions
- Drain, finely mince, and squeeze very dry the maraschino cherries. Set aside.
- In a large bowl, cream together softened butter, oil, granulated sugar, and powdered sugar until smooth and fluffy.
- Add eggs one at a time, then almond and cherry extracts. Beat in the minced cherries.
- In another bowl, whisk the flour, baking soda, and cream of tartar. Gradually add to wet ingredients, mixing until just combined.
- Line baking sheets with parchment paper. Drop dough by spoonfuls onto sheets, 2 inches apart.
- Bake at 375°F for 8–11 minutes until edges are lightly browned. Cool 5 minutes on sheets, then transfer to wire rack.
- To make icing, whisk together melted butter, cherry juice, almond and cherry extracts. Stir in powdered sugar until mixture is thick but spreadable.
- Frost cooled cookies with icing. Sprinkle slivered almonds and decorate as desired. Let set before storing.
- Store in airtight container at room temp for 3 days or freeze for longer storage. Add fresh glaze before serving if needed.
Notes
These cookies are best within the first 3 days but freeze beautifully. Allow icing to set completely before storing. Decorate just before serving for best appearance.