Ingredients
1
pouch (1 lb 1.5 oz) sugar cookie mix
1/3 cup unsweetened dark baking cocoa
1/2 cup butter, softened
1
egg
1
1/2 teaspoons almond extract
1
cup dried cherries
1
1/2 cups powdered sugar
2
tablespoons milk
Preparation
Heat oven to 375°F. In large bowl, stir cookie mix and cocoa. Add butter, egg and 1/2 teaspoon of the almond extract; stir until soft dough forms. Gently stir in cherries.
Shape dough into 24 (1-inch) balls. On ungreased cookie sheet, place balls 2 inches apart.
Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In medium bowl, mix powdered sugar, milk and remaining 1 teaspoon almond extract until smooth. Drizzle glaze over cookies.
