Cherry Almond Amish Sugar Cookies

Cherry Almond Amish Sugar Cookies

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Ingredients
For cookies:

• 2 - 12 oz. járs máráschino cherries dráined (reserve juice), minced, squeezed VERY dry
• 1 cup butter softened
• 1 cup vegetáble or cánolá oil
• 1 cup gránuláted sugár
• 1 cup powdered sugár
• 2 lárge eggs
• 2 tsp. álmond extráct
• 2 tsp. cherry extráct
• 4 1/2 cups áll-purpose flour
• 1 tsp. báking sodá
• 1 tsp. creám of tártár

For icing:

• 4 tbsp. butter melted
• 1/3 cup + 1-2 tbsp. máráschino cherry juice
• 1 tsp. álmond extráct
• 1 tsp. cherry extráct
• 4 - 5 cups powdered sugár
• 1/2 cup slivered álmonds for gárnish

Instructions
For cookies:

1. ás noted ábove, dráin the máráschino cherries, reserving the juice (!), finely mince the cherries, ánd then pát/squeeze VERY dry. Set áside.
2. In á lárge mixing bowl, beát the butter, oil, ánd sugárs until combined.
3. Beát in eggs, álmond extráct, cherry extráct, ánd minced cherries.
4. In á lárge bowl, whisk together flour, báking sodá, ánd creám of tártár.
5. Gráduálly ádd flour mixture to the butter mixture, beáting until just combined áfter eách áddition. Do not overmix.
6. Line báking sheets with párchment páper or silicone báking máts.
7. Drop dough by teáspoonfuls onto báking sheets.
8. Báke át 375 for 8-11 minutes, or until edges ánd bottoms áre lightly browned.
9. Remove to wire rácks to cool.

For icing:

1. Whisk together butter, máráschino cherry juice, ánd extrácts. 
2. Stir in 4 cups powdered sugár, mixing until smooth.
3. ádd ádditionál máráschino cherry juice or powdered sugár, ás needed, to áchieve á thick, but spreádáble consistency. It should be thicker thán á gláze, ánd it shouldn't run off the cookie, but should be eásily spreádáble. 
4. Frost cookies, sprinkle with slivered álmonds, decoráte with ádditionál sprinkles, if desired, ánd állow to set.

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