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Cherry Almond Shortbread Cookies
Yield: 24 cookies
Cherry almond shortbread cookies are an easy and delicious cookie recipe. These buttery shortbread cookies have a subtle sweetness and are flavored with almond extract and maraschino cherries.
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- ½ cup (60 g) powdered sugar
- 1 tbsp (15 g) maraschino cherry juice
- 2 tsp (1.5 tsp) almond extract
- ½ tsp (3 g) salt
- 2 cups (250 g) all-purpose flour
- ½ cup (118 g) 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 the unsalted butter, powdered sugar, maraschino cherry juice, almond extract, and salt on medium speed until smooth. Add in the all-purpose flour and mix on low speed until the dough becomes crumbly. Add the chopped maraschino cherries to the crumbly dough and mix on low speed until the cookie dough comes together.
- Place the cookie 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 the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Slice the cookie dough log into ⅓ inch slices. Place the cookie dough slices on the pan. Bake the cookies for 11 to 13 minutes until the edges are set. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container or a resealable storage bag at room temperature for 2 to 3 days.
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