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Cherry Almond Shortbread Cookies
Yield: 20 cookies
Cherry almond shortbread cookies are an easy and delicious cookie recipe! Buttery shortbread cookies flavored with almond extract and maraschino cherries. These cookies have amazing flavor with bright red cherry pieces!
Equipment
- Electric hand mixer or stand mixer fitted with a paddle attachment
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 or in a large mixing bowl with an electric hand mixer, cream together unsalted butter, powdered sugar, salt, and almond extract.
- Add all-purpose flour and mix on low speed until the mixture becomes crumbly.
- Add in chopped maraschino cherries and mix on low speed until the dough forms.
- Place dough on a sheet of parchment paper. Form the dough using your hands and the parchment paper into a log about 2 inches in diameter. Chill the dough log for at least 1 hour.
- Preheat oven to 350° F and line a baking sheet pan with a silicone baking mat or parchment paper.
- Slice the cookie dough log into ½ inch pieces. Place the cookies on the pan allowing some room for spreading. Bake for approximately 12-14 minutes until the edges are set and before the cookies start to brown.
- Remove the pan from the oven. Cool the cookies on the pan for 2 minutes. Transfer to a wire rack to cool completely.
Notes
Cherry almond shortbread cookies can be stored in an airtight container at room temperature for about two days.
Make the cookie dough ahead of time and store in the refrigerator for up to a week and in the freezer for one month.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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