Description
These Cherry Almond Shortbread Cookies deliver buttery flavor complemented by bright cherry notes and a nutty almond crunch. You will find this recipe simple to follow, yielding tender, melt-in-your-mouth treats perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup dried cherries, chopped
- 1/4 cup sliced almonds, lightly toasted
Instructions
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the almond extract and salt until combined.
- Gradually add the flour, mixing on low speed until just combined into a soft dough. Do not overmix.
- Gently fold in the chopped dried cherries and toasted sliced almonds.
- Roll the dough out on a lightly floured surface to about 1/4-inch thickness. For best results, chill the dough for 15 minutes before cutting.
- Use a round or fluted cookie cutter to cut out shapes. Place the cookies onto the prepared baking sheets.
- Bake for 15 to 18 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best rolling experience, chill the dough for 15 minutes after mixing. This prevents sticking.
- Toasting the almonds beforehand deepens their flavor in the cookie.
- The ratio of fruit to dough is balanced here; avoid adding extra cherries, as this can make the dough too wet to roll easily.
- Use good quality butter for the best shortbread texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg