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Cherry Shortbread Cookies Recipe

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4.2 from 225 reviews

These Cherry Shortbread Cookies combine the buttery richness of classic shortbread with the sweet-tart flavor of finely chopped maraschino cherries and a hint of almond extract. Topped with crunchy slivered almonds, these cookies are delightfully crisp yet tender, perfect for holiday gatherings or any special occasion.

Ingredients

Dry Ingredients

  • 2 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup slivered almonds, divided use

Wet Ingredients

  • 1 cup salted butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup drained maraschino cherries, finely chopped and dried

Instructions

  1. Prepare Cherries: Drain the maraschino cherries thoroughly. Finely chop them using a sharp knife, then spread the pieces on doubled paper towels to dry. Set aside for 45-60 minutes before making the dough to remove excess moisture.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer on medium-high speed to cream together the softened butter and granulated sugar for about 2 minutes. Add vanilla extract and almond extract, then continue beating for another 2 minutes until smooth and fluffy.
  3. Add Flour and Almonds: With the mixer on medium-low, gradually add the flour in three additions. Between additions, stop and scrape down the bowl to ensure even mixing. After all the flour has been incorporated, add 1/4 cup of the slivered almonds and mix until incorporated; some almonds will break, which adds texture.
  4. Incorporate Cherries: Add the chopped and dried maraschino cherries to the dough. Stir them in gently by hand or mix on low speed just until they are evenly distributed. The dough will take on a pink hue from the cherries.
  5. Shape and Chill Dough: Transfer the dough onto a large piece of plastic wrap. Shape it into an even log about 12 to 14 inches long. Twist the ends of the plastic wrap to seal tightly. Refrigerate for at least 2 to 4 hours or until the dough is firm. Overnight chilling is also recommended for best results.
  6. Preheat and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a large sheet pan with parchment paper to prevent sticking and ensure even baking.
  7. Slice and Top Cookies: Remove the chilled dough log from the fridge. Using a sharp knife, slice into 1/2-inch to 3/4-inch thick slices. Arrange the slices on the prepared baking sheet. Sprinkle the remaining 1/4 cup slivered almonds on top of each slice for an added crunch and decorative touch.
  8. Bake Cookies: Bake the cookies in the preheated oven for 23-25 minutes, or until the edges are just starting to turn a light golden brown. This ensures the cookies are crisp but not overbaked.
  9. Cool: Allow the cookies to cool on the baking sheet for about 3 minutes, then transfer them to a wire rack to cool completely. This cooling step helps the cookies firm up and retain their shape.

Notes

  • Cherries: Maraschino cherries have a distinct flavor and are essential for this recipe; they cannot be substituted with fresh or frozen cherries. Candied cherries can be used as an alternative, but fresh cherries will not work.

Find it online: https://flavorspath.com/cherry-shortbread-cookies-recipe/