Description
Delight in these Cherry Almond Shortbread Cookies featuring tender, buttery shortbread loaded with chopped maraschino cherries and a hint of almond extract, topped with crunchy sliced almonds. Perfectly crisp on the edges and soft inside, these cookies are an elegant treat ideal for tea time or festive occasions.
Ingredients
Scale
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup maraschino cherries, drained and chopped (or dried cherries)
- 1 tsp almond extract
- 1/4 tsp salt
- 1 egg yolk (optional, for added richness)
Topping
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy for a smooth texture. Add the almond extract and egg yolk (if using) and mix to combine. Gradually add the all-purpose flour and salt, stirring until the dough comes together into a smooth, cohesive ball. Gently fold in the chopped cherries to distribute them evenly without breaking them down.
- Shape the Cookies: Portion the dough into small balls about 1 tablespoon each. Place them on the prepared baking sheet, spacing approximately 2 inches apart to allow for slight spreading. Flatten each ball gently with the back of a spoon or your fingers to form shortbread shapes. If desired, top each cookie with a few sliced almonds for added crunch and visual appeal.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges become lightly golden. Keep close watch during baking to prevent overbaking, as shortbread cookies can burn quickly.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve with tea or coffee for a delightful snack or dessert.
Notes
- For a richer dough, include the optional egg yolk; omit it for a more traditional shortbread texture.
- Maraschino cherries add sweetness and moisture; dried cherries work as a dryer alternative with a chewier texture.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- These cookies can be frozen before baking; scoop and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a couple extra minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
