Cherry Almond Cookies

Step 1

Place cherries on a plate lined with paper towels and let dry. Chop into bite-sized pieces.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together on medium speed until fluffy. Add the sugar on medium-high speed until pale and airy. Using a rubber spatula, scrape the bottom of the sides and bottom of the bowl. Mix in the egg, vanilla, almond extract, and 1 Tablespoon reserved cherry juice (use 2 Tablespoons for a very cherry flavor) until combined.

Step 4

Scrape the bottom of the sides and bottom of the bowl. Mix in the dry ingredients on low until just combined. Fold in the chopped cherries. Chill dough at least 1 hour.

Step 5

Preheat the oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat.

Step 6

Using a medium cookie scoop (2 Tablespoons), portion the dough onto the baking sheet. Bake 10 minutes, or until the edges just start to turn golden. Let cool on pan a couple minutes before transferring to a wire rack.

Step 7

To top the cookies with white chocolate: Microwave the white chocolate in a microwave-safe bowl at 30-second intervals, stirring in-between each, until melted. Transfer to a plastic bag (or piping bag). Snip off the tip of the bag's corner and drizzle the melted chocolate over the cookies. (You can also drizzle the chocolate off a fork for ease, if preferred.) Let sit until the chocolate is firm to the touch.