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