Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
Beat in the eggs one at a time, then stir in the almond extract and vanilla extract.
2 large eggs, 1 teaspoon almond extract, 1 teaspoon vanilla extract
In a separate bowl, whisk together the flour, baking soda, and salt.
2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar, 2 large eggs, 1 teaspoon almond extract, 1 teaspoon vanilla extract
Drop rounded tablespoons of dough onto the prepared baking sheets.
Gently swirl cherry preserves onto each cookie.
1/2 cup cherry preserves or jam
Sprinkle the chopped sliced almonds over the cookies.
1/4 cup sliced almonds
Bake for 9-11 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Cherry Almond Cookies!
