These Cherry Almond Cookies require a few key techniques to achieve the perfect texture and flavor. Pay special attention to properly creaming the butter and sugar, toasting the almonds, and not overbaking the cookies. The result will be a perfectly balanced cookie with crisp edges and a slightly chewy center.

1. Step 1: Proper preheating ensures even baking.

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Step 2: Toasting the almonds enhances their flavor and adds crunch.

   If your sliced almonds aren't already toasted, spread them on a baking sheet and toast in the preheated oven for 5-7 minutes until lightly golden and fragrant, stirring once halfway through. Set aside to cool completely.

3. Step 3: Don't rush this step - proper creaming incorporates air for a better texture.

   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

4. Step 4: Adding eggs one at a time helps them incorporate properly.

   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

5. Step 5: Almond extract is key to the signature flavor.

   Beat in the almond extract and vanilla extract until well combined.

6. Step 6: Whisking dry ingredients distributes the leavening agents evenly.

   In a separate bowl, whisk together the flour, baking soda, and salt.

7. Step 7: Overmixing develops gluten, resulting in tough cookies.

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.

8. Step 8: Folding by hand prevents breaking the cherries and almonds.

   Fold in the chopped dried cherries and toasted sliced almonds using a rubber spatula until evenly distributed throughout the dough.

9. Step 9: Chilling firms up the butter and allows flavors to meld.

   Chill the dough for at least 30 minutes (or up to 24 hours) to prevent excessive spreading during baking.

10. Step 10: Consistent sizing ensures even baking.

    Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls and place them 2 inches apart on the prepared baking sheets.

11. Step 11: This helps the cookies spread evenly.

    Slightly flatten each ball with the palm of your hand.

12. Step 12: Cookies will continue to bake on the hot sheet after removal from oven.

    Bake for 10-12 minutes, until the edges are lightly golden but the centers still look slightly underdone.

13. Step 13: This brief rest helps cookies set up properly.

    Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

14. Step 14: Start with less milk and add more as needed for the right consistency.

    While cookies cool, prepare the almond glaze by whisking together the powdered sugar, almond extract, and enough milk to create a drizzling consistency.

15. Step 15: Drizzle in a zigzag pattern for an attractive presentation.

    Once cookies are completely cooled, drizzle with the almond glaze and sprinkle with additional toasted sliced almonds before the glaze sets.

16. Step 16: The glaze needs time to harden for less messy handling.

    Allow the glaze to set for about 30 minutes before serving or storing.

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unglazed cookies for up to 3 months. Thaw at room temperature and add glaze before serving.