Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
- Mix in the egg yolk, almond extract, and amaretto until fully combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Gradually incorporate the dry mixture into the butter mixture, mixing gently until just combined.
- Divide the combined dough into two equal parts.
- Blend in freeze-dried cherries and red food coloring to one half, keeping the other half plain.
- Roll each colored dough portion into logs and refrigerate for at least 1 hour.
- After chilling, slice each log into equal pieces to form a checkerboard pattern on a baking sheet.
- Preheat the oven to 350°F (175°C) and bake cookies for 10-12 minutes until edges are golden.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Ensure your butter is softened but not melted and don't skip the chilling step for better texture.