Cherry Almond Shortbread Cookies Recipe
Indulge in the delightful Cherry Almond Shortbread Cookies, a perfect blend of buttery shortbread, maraschino cherries, and a touch of almond extract.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 2/3 cup (134g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon (15ml) maraschino cherry juice
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 16 maraschino cherries (drained and chopped)
- optional: 4 ounces white chocolate
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract, almond extract, and maraschino cherry juice to the butter mixture, and mix until combined.
- Gradually add the all-purpose flour, mixing until the dough comes together.
- Fold in the chopped maraschino cherries.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or your hand.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Optional: Melt the white chocolate and drizzle over the cooled cookies for added sweetness.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter is softened to room temperature for best results.
- Optional white chocolate drizzle adds an extra layer of flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg