Cherry Almond Shortbread Cookies Recipe
Indulge in these Cherry Almond Shortbread Cookies, a perfect blend of buttery shortbread, maraschino cherries, and almond extract. Simple and delicious!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- 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). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Mix in the vanilla extract, almond extract, and maraschino cherry juice.
- Gradually add the all-purpose flour, mixing until just combined.
- Fold in the chopped maraschino cherries.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- If desired, melt the white chocolate and drizzle over the cookies.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a more pronounced almond flavor, increase the almond extract to 1 teaspoon.
- Ensure the butter is at room temperature for easier mixing and better texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 30mg