There’s something magical about the combination of cherries and almonds, especially when it comes together in the form of these delectable shortbread cookies. Perfectly buttery with a delightful crunch, these Cherry Almond Shortbread Cookies are sure to become a favorite in your home. Whether you’re an experienced baker or just starting out, this recipe is straightforward and rewarding. Let’s dive into the details!
Ingredients
Before we get started, let’s gather all the ingredients you’ll need:
- 1 cup unsalted butter (room temperature)
- ½ cup powdered sugar
- ½ tsp salt
- 1 tsp almond extract
- 2 cups all-purpose flour
- ½ cup maraschino cherries (chopped)
Instructions
Follow these simple steps to create your own batch of Cherry Almond Shortbread Cookies:
- Cream the Butter and Sugar:
- In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup of unsalted butter, ½ cup of powdered sugar, ½ tsp of salt, and 1 tsp of almond extract. Mix until the mixture is smooth and well combined.
- Add the Flour:
- Gradually add 2 cups of all-purpose flour to the butter mixture. Mix on low speed until the dough becomes crumbly.
- Incorporate the Cherries:
- Stir in ½ cup of chopped maraschino cherries until they are evenly distributed throughout the dough.
- Shape and Chill the Dough:
- Turn the dough out onto a piece of parchment paper. Shape it into a log about 2 inches in diameter. Wrap the log in the parchment paper and refrigerate for at least 1 hour. This chilling time is crucial for the dough to firm up.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice and Bake:
- Once the dough is chilled, slice it into ½ inch thick discs. Place the discs on the prepared baking sheet, allowing room for spreading.
- Bake in the preheated oven for 12-14 minutes, or until the edges are just set. Be careful not to overbake, as shortbread cookies should be tender, not hard.
- Cool and Enjoy:
- Let the cookies cool on the pan for about 2 minutes before transferring them to a wire rack to cool completely.
Baking Time and Serving Information
- Prep Time: 1 hour 15 minutes
- Cooking Time: 14 minutes
- Total Time: 1 hour 29 minutes
- Calories: 280 per cookie
- Servings: 24 cookies
Conclusion
These Cherry Almond Shortbread Cookies are perfect for any occasion, from holiday gatherings to everyday treats. The delightful combination of buttery shortbread, sweet cherries, and aromatic almond extract is sure to impress your family and friends. Enjoy baking and savoring these delicious cookies!
Feel free to share this recipe with fellow baking enthusiasts, and let me know how your cookies turn out. Happy baking!
Cherry Almond Shortbread Cookies
- Total Time: 14 minutes
Description
Indulge in the delightful crunch and sweet melody of flavors in our Cherry Almond Shortbread Cookies. These cookies combine the tender richness of shortbread with the vibrant zing of maraschino cherries, complemented by a hint of almond. Each bite offers a perfect balance of buttery texture and aromatic sweetness, making them ideal for pairing with your afternoon tea or as a festive treat during the holiday season.
Ingredients
1 cup unsalted butter, room temperature
½ cup powdered sugar
½ tsp salt
1 tsp almond extract
2 cups all-purpose flour
½ cup maraschino cherries, chopped
Instructions
In the bowl of a stand mixer fitted with a paddle attachment, cream together unsalted butter, powdered sugar, salt, and almond extract until smooth.
Gradually add all-purpose flour, mixing on low speed until the mixture becomes crumbly.
Stir in chopped maraschino cherries until evenly distributed.
Turn the dough out onto a piece of parchment paper, shaping it into a log about 2 inches in diameter. Refrigerate for at least 1 hour.
Preheat oven to 350° F and line a baking sheet with parchment paper.
Slice the chilled dough into ½ inch thick discs and place on the baking sheet, allowing room for spreading.
Bake for 12-14 minutes or until the edges are just set. Do not overbake.
Cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
- Cook Time: 14 minutes