Cherry Almond Shortbread Cookies Recipe

Introduction

These Cherry Almond Shortbread Cookies are tender, buttery treats with a delightful almond aroma and bursts of sweet maraschino cherries. Perfect for teatime or a festive snack, they combine simple ingredients into an elegant homemade cookie.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 1/2 cup chopped maraschino cherries, patted dry
• Whole maraschino cherries for topping

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Step 2: Cream the softened butter and powdered sugar together until the mixture is light and fluffy.
3. Step 3: Add the almond extract and salt, then gradually mix in the flour until just combined.
4. Step 4: Gently fold in the chopped maraschino cherries, being careful not to crush them.
5. Step 5: Shape the dough into small balls or discs. Place them evenly on the prepared baking sheet, then gently press a whole maraschino cherry into the center of each.
6. Step 6: Bake for 12 to 15 minutes, or until the edges are set but not browned.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve or store in an airtight container.

Tips & Variations

• For extra almond flavor, sprinkle a few almond slivers on top of each cherry before baking.
• If you prefer a less sweet cookie, reduce the powdered sugar to 1/2 cup.
• Swap maraschino cherries with dried cherries for a chewier texture and less moisture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a sealed container for up to three months. To reheat, allow frozen cookies to thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for this recipe?

Yes, but reduce or omit the added salt to prevent the cookies from becoming too salty.

How do I prevent the cherries from making the dough too wet?

Make sure to pat the chopped and whole maraschino cherries dry with paper towels before adding them to the dough and topping the cookies. This helps avoid excess moisture.

Cherry Almond Shortbread Cookies Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

Delightfully tender and buttery Cherry Almond Shortbread Cookies featuring the perfect balance of sweetness from maraschino cherries and a subtle hint of almond extract. These classic shortbread cookies are easy to make, baked to a delicate golden finish, and topped with whole maraschino cherries for a festive touch.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 1/2 cup chopped maraschino cherries, patted dry

Topping

• Whole maraschino cherries for topping

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture becomes light and fluffy, which helps create a tender texture.
3. Add Flavor and Dry Ingredients: Blend in the almond extract and salt. Gradually add the all-purpose flour, mixing slowly until all ingredients are fully incorporated and a soft dough forms.
4. Fold in Cherries: Gently stir in the chopped maraschino cherries, distributing them evenly throughout the dough without breaking them down too much.
5. Shape Cookies: Form the dough into small balls or discs, then place them spaced on the prepared baking sheet. Press a whole maraschino cherry gently into the center of each cookie to add a decorative and flavorful topping.
6. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are just set without browning, which keeps the delicate shortbread texture intact.
7. Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. Serve immediately or store in an airtight container to maintain freshness.

Notes

• Ensure butter is softened to room temperature for easier creaming with sugar.
• Pat cherries dry with a paper towel to avoid excess moisture in the dough.
• Do not overbake; shortbread should remain pale for a tender crumb.
• Store cookies in an airtight container at room temperature for up to one week.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend designed for baking.

Keywords: Cherry Almond Shortbread Cookies, shortbread, almond extract cookies, cherry cookies, buttery cookies, holiday cookies