Red, White & Blue Cherry Almond Cookies
1-1/4 cups Pillsbury™ Blanched Almond Flour
1/3 cup sugar
1/4 teaspoon salt
4 tablespoons butter, melted and cooled slightly
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 can Pillsbury™ Creamy Supreme Vanilla Frosting
Red and Blue Food Coloring
Heat oven to 350℉.
Line a baking sheet with parchment paper.
Drain, rinse and leave maraschino cherries to dry on a paper towel.
Add vanilla extract and almond extract to melted butter.
Stir together almond flour, granulated sugar and salt in a medium bowl until combined. Add butter mixture and stir until a thick paste forms.
Roll dough into tablespoon-sized balls. Place 2 inches apart on baking sheet. Use your thumb to create an indentation in the middle of each cookie. It is normal for the cookies to crack a little at the edges when pressed down.
Add a maraschino cherry to each indentation.
Bake 14-15 minutes or until the bottom edges turn golden brown. Cool completely on pan.
Divide the vanilla frosting into thirds. Tint 1/3 blue, 1/3 red, and leave the remaining frosting white. Microwave for 10-15 seconds to thin. Pipe or drizzle frosting over cooled cookies.
Serving Size (1 cookie), Calories 280 (Calories from Fat ), Total Fat 15gg (Saturated Fat 6gg, Trans Fat 0gg), Cholesterol 10mgmg, Sodium 120mgmg, Total Carbohydrate 32gg (Dietary Fiber 1gg, Sugars 29gg, Includes 26gg Added Sugars), Protein 3gg, Potassium 74mgmg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mcgmg, Calcium 0mcgmg, Iron 0mgmg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.