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Italian Cherry Cookies

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 9 minutes

Servings: 12



Italian Cherry Cookies

  • 1 cup sugar
  • ½ cup vegetable shortening
  • ½ cup maraschino cherry juice
  • 1 egg
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 3 cups flour
  • ¼ teaspoon almond extract
  • ½ cup maraschino cherries, chopped
  • ½ cup walnuts, finely chopped


  • 1 teaspoon vegetable shortening
  • ¾ pound confectioner's sugar
  • ½ teaspoon almond extract
  • 1 dash milk
  • 1 dash red food coloring


Italian Cherry Cookies

Preheat oven to 350º.

In a medium bowl, add sugar, ½ cup vegetable shortening and maraschino cherry juice. Mix with an electric hand mixer until combined. Add egg, salt, baking powder, flour, ¼ teaspoon almond extract, chopped maraschino cherries and finely chopped walnuts. Mix until a dough forms.

Drop dough by the teaspoon or roll into small balls into balls and place on a parchment-lined sheet tray. Bake for 8-9 minutes.

Frost cookies and enjoy.


In another medium bowl, add 1 teaspoon vegetable shortening, confectioner’s sugar, ½ teaspoon almond extract, milk and red food coloring. Mix until combined with an electric hand mixer.

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