STEP 1: PREPARE THE DOUGH

In a medium bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening agent and salt throughout the flour.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step incorporates air into the mixture, resulting in a tender cookie.

Add the egg, almond extract, and vanilla extract, mixing until fully combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

STEP 2: CHILL THE DOUGH

Once the dough is mixed, wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and helps the cookies maintain their shape during baking.

STEP 3: PREHEAT THE OVEN

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

STEP 4: SHAPE THE COOKIES

Once the dough has chilled, remove it from the refrigerator. Use a tablespoon or cookie scoop to portion out the dough, rolling it into balls. Place the dough balls on the prepared baking sheets, leaving space between them as they will spread while baking.

Using your thumb or the back of a measuring spoon, make a small indentation in the center of each cookie. This will hold the cherry preserves once the cookies are baked.

STEP 5: FILL WITH CHERRY PRESERVES

Spoon a small amount of cherry preserves into each indentation. Be careful not to overfill, as the preserves may bubble over during baking.

STEP 6: BAKE THE COOKIES

Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to avoid over-baking. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

STEP 7: PREPARE THE ICING

While the cookies are cooling, prepare the icing. In a medium bowl, whisk together the powdered sugar, milk, and almond extract until smooth. If the icing is too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency.

STEP 8: DECORATE THE COOKIES

Once the cookies are completely cool, it’s time to decorate! Use a piping bag or a small offset spatula to spread the icing over the top of each cookie. You can drizzle it or coat the entire top, depending on your preference.

If desired, place a maraschino cherry on top of each cookie for an elegant touch. Allow the icing to set for about 30 minutes before serving or storing.