When I was a kid, we usually had some vanilla ice cream in the freezer. I never really thought this was exciting enough, so I would pour some Maraschino cherry juice on top. It was FANTABULOUS. If you haven't tried it, you should. Come to find out, this juice tastes a lot like almond extract, which is my favorite flavor for confectionary goodness. Sooo, I thought I'd combine these flavors, plus a little chocolate, into a sandwich cookie just in time for Valentine's Day. They turned out beautifully if I do say so myself!
Printable Recipe HERE
1 3/4 C. all - purpose flour
1 tsp. baking soda
1/2 tsp. salt
10 T. unsalted butter, softened (1 1/4 sticks)
3/4 cup Truvia (or 1 1/2 cups regular sugar)
1 egg, large
1 teaspoon vanilla extract
2/3 cup Maraschino cherry juice
1 teaspoon pink or red food coloring
Preheat oven to 350. Line baking sheets with parchment paper or Silpat.
Put flour, baking soda, and salt in a medium sized mixing bowl and whisk together until combined. In the bowl of an electric mixer, cream the butter and sugar together and then mix for about 2 minutes on medium high. Add the egg, vanilla extract, cherry juice, and food coloring. Mix until smooth and then reduce speed to low; gradually mix in the flour mixture.
Using a 1-inch ice cream scoop, drop the cookie dough onto the prepared baking sheets and bake 8-10 minutes, rotating sheets halfway through the baking time. Let the cookies cool on wire racks.
For the buttercream filling:14 Tablespoons unsalted butter, softened (1 stick plus 6 tablespoons leftover from cookie recipe)
5-6 C. powdered sugar
1 teaspoon almond extract
1/2 cup ground chocolate chips (I did a rough grind on them in my spice grinder)
In a large mixing bowl, cream the butter and almond extract, around 2 minutes. Gradually add the powdered sugar and mix until smooth. Fold in the ground chocolate chips.
Once blended, spread about 1 T. of buttercream onto the bottom of one cookie and then sandwich with another.