Ingredients

• ¼ cup butter, softened
• 1 cup powdered sugar
• 1 egg
• 1 teaspoon almond extract
• ¼ cup Greek yogurt
• ¼ cup sour cream
• 1½ cups all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• Frosting!
• ¼ cup butter, softened
• 1¼ cups powdered sugar
• 1 tablespoon half-and-half cream
• 1 teaspoon almond extract
• 2 dots of red food coloring gel (or more if you want darker pink frosting)
• 18 maraschino cherries

Instructions

1. In a large bowl, blend with an electric mixer butter, powdered sugar, egg, and almond extract.
2. Add Greek yogurt and sour cream. Mix until smooth.
3. In a separate smaller bowl, combine flour, baking powder, and baking soda.
4. Stir to combine.
5. Add to butter mixture and blend together just until combined.
6. Put the sticky dough on a large piece of plastic wrap, flattening the dough into a thick, flat circle. Wrap securely.
7. Chill in refrigerator for 3 hours.
8. Line baking sheet with parchment paper.
9. Preheat oven to 375 degrees.
10. Remove dough from refrigerator, unwrap it, then place on a lightly floured surface. Dust with flour the top of the dough.
11. With a rolling pin, roll the dough to about half-inch thickness. Cut cookies with cookie cutters or cut out with a knife then place on parchment paper lined baking sheet. With your fingers, pat the cookies to flatten them slightly. Make sure the cookies are no bigger than 2 ½ inches tall or wide.
12. Bake for 9-11 minutes.
13. Frosting!
14. In a small bowl, cream with an electric mixer the butter and powdered sugar.
15. Add half-and-half cream, almond extract, and red food coloring gel. Blend with mixer on medium speed.
16. Slice each cherry into six small pieces. Pour off any excess juice from cutting the cherries. Add cherries to frosting mix and blend.
17. Frost cookies after they completely cool. Store in freezer in sealable bag in one layer.