Red, White & Blue Cherry Almond Cookies

From PILLSBURY BAKING 

Makes 12 cookies

It’s Fourth of July fun with these Red, White & Blue Cherry Almond Cookies.

INGREDIENTS

1 1/4 cups PILLSBURY Best 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)

Maraschino cherries

1 tub PILLSBURY Creamy Supreme Vanilla Flavored Frosting

Red and blue food coloring

DIRECTIONS

1. Heat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Drain, rinse, and leave maraschino cherries to dry on a paper towel.
4. Add vanilla extract and almond extract to melted butter.
5. Stir together almond flour, granulated sugar, and salt in a medium bowl until combined. Add butter mixture and stir until a thick paste forms.
6. 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.
7. Add a maraschino cherry to each indentation.
8. Bake 14 to 15 minutes or until the bottom edges turn golden brown. Cool completely on pan.
9. Divide the vanilla frosting into thirds. Tint 1/3 blue, 1/3 red, and leave the remaining frosting white. Microwave for 10 to 15 seconds to thin. Pipe or drizzle frosting over cooled cookies.

Find this recipe and more holiday treats at pillsburybaking.com