Description
Delight in these Cherry Almond Shortbread Cookies, a perfect blend of buttery richness, sweet cherries, and nutty almond flavor. Soft yet crisp, these cookies are ideal for teatime or any sweet craving.
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 (Optional)
- 1/4 cup sliced almonds
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Make the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the almond extract and egg yolk (if using), and mix until well combined. Gradually incorporate the flour and salt, stirring until a cohesive dough forms. Gently fold in the chopped cherries to evenly distribute them.
- Shape the Cookies: Take small portions of dough, about 1 tablespoon each, and roll them into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly using the back of a spoon or your fingers to form cookie shapes. If desired, sprinkle sliced almonds on top of each cookie for added texture and flavor.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden. Monitor closely to prevent overbaking as shortbread cookies can brown quickly.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve with a cup of tea or coffee and enjoy the delightful flavors.
Notes
- For a different cherry flavor, substitute maraschino cherries with dried cherries if preferred.
- Adding the egg yolk is optional but adds richness and helps bind the dough.
- Sliced almonds on top add a nice crunch but can be omitted for a softer texture.
- Store the cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; thaw at room temperature before serving.
