Cherry Almond Shortbread Cookies Recipe
Delight in these Cherry Almond Shortbread Cookies, a perfect blend of buttery, tender shortbread infused with vanilla and almond extracts, studded with chopped maraschino cherries for a sweet burst of flavor. Finished with an optional drizzle of creamy white chocolate, these cookies offer a beautiful balance of textures and tastes, ideal for a sophisticated treat or festive dessert.
- Prep Time: 10 minutes plus 4 hours chilling
- Cook Time: 11 minutes
- Total Time: 4 hours 21 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortbread Dough
- 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 Topping
- 4 ounces white chocolate
Instructions
- Prepare the Dough: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and add the sugar, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on high, slowly drizzle in the tablespoon of maraschino cherry juice and continue beating for 1 minute on high. Turn the mixer off and gradually add the flour to the wet ingredients. Turn the mixer on low and mix gently until a very soft dough forms. While the mixer is still running on low, add the chopped cherries and beat just until evenly dispersed in the dough. Press the dough down to compact it tightly and cover with plastic wrap. Chill in the refrigerator until firm, at least 4 hours and up to 3 days. Proper chilling ensures cookies will not spread excessively during baking.
- Shape the Cookies: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats are preferred to reduce spreading). Roll the chilled dough into approximately 1 tablespoon-sized balls, smoothing each ball for a neat shape. If the dough becomes sticky or soft while shaping, return the balls to the refrigerator to firm up; firm dough is crucial to maintain shape while baking.
- Bake the Cookies: Place the dough balls on the prepared baking sheets and bake for 11-12 minutes, or until the cookies are very lightly browned on the edges. The cookies will puff up and spread slightly. To achieve softer cookies, you may bake them closer to 10 minutes. After baking, allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, at least 30 minutes.
- Optional White Chocolate Drizzle: Once the cookies are fully cooled, melt the white chocolate using a double boiler or microwave in 20-second increments, stirring after each until smooth. Use a squeeze bottle or a spoon to drizzle the melted white chocolate over the cookies for an elegant finishing touch.
Notes
- Chilling the dough thoroughly is essential to prevent cookies from spreading too much during baking.
- Use silicone baking mats for better control over spreading and easier cookie removal.
- If white chocolate is not desired, cookies can be enjoyed plain with their natural cherry-almond flavor.
- Store cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
- For a stronger cherry flavor, consider lightly chopping more maraschino cherries or adding a splash more cherry juice, but be cautious not to make the dough too wet.
Keywords: Cherry Almond Shortbread Cookies, shortbread cookies, cherry cookies, almond extract cookies, white chocolate drizzle, holiday cookies, easy cookie recipe, buttery cookies
