Cherry Almond Shortbread Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Fold in Cherries: Gently stir in the chopped maraschino cherries, distributing them evenly throughout the dough without breaking them down too much.
- 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.
- 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.
- 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
Find it online: https://thedishspot.com/cherry-almond-shortbread-cookies-recipe/
