Christmas Cherry Almond Shortbread Cookies
Cherry almond shortbread cookies are a delightful treat that brings together the buttery richness of shortbread with the sweet, subtle tartness of maraschino cherries.
With every bite, you’ll experience the delicate balance of almond and cherry, which makes these cookies truly irresistible.
Perfect for holiday gatherings or as an everyday indulgence, these cookies are as visually appealing as they are delicious, with bright red cherry pieces adding a pop of color.
Key Ingredients for Cherry Almond Shortbread Cookies
Unsalted Butter – Provides the rich, creamy base essential for any good shortbread. Make sure it is at room temperature for easy mixing.
Powdered Sugar – Adds a touch of sweetness while maintaining the cookies’ delicate texture.
Almond Extract – Infuses the dough with a nutty aroma that pairs perfectly with the cherries.
All-Purpose Flour – The backbone of the cookie, giving it structure while keeping it light and crumbly.
Maraschino Cherries – Chopped and added to the dough, these cherries bring a burst of color and a sweet-tart flavor that makes each cookie unique.
Simple Steps to Bake Cherry Almond Shortbread Cookies
Cream together the unsalted butter, powdered sugar, salt, and almond extract until smooth and well-blended.
Gradually mix in the all-purpose flour on low speed until the mixture is crumbly and begins to come together.
Add the chopped maraschino cherries, mixing until the dough is fully formed.
Shape the dough into a log using parchment paper, then chill for at least one hour to firm up.
Preheat your oven to 350°F and prepare a baking sheet with a silicone mat or parchment paper.
Slice the chilled dough log into ½-inch thick pieces and place them on the baking sheet, leaving space for spreading.
Bake for 12-14 minutes, or until the edges are set and the cookies are just starting to turn golden.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Cherry Almond Shortbread Cookies
- Ensure the butter is at room temperature before starting, which makes it easier to blend smoothly with the sugar.
- For best results, chill the dough for a full hour or even longer to prevent the cookies from spreading too much while baking.
- Use a sharp knife to slice the dough log into uniform pieces, ensuring even baking.
Storing Your Cherry Almond Shortbread Cookies
To keep your cherry almond shortbread cookies fresh, store them in an airtight container at room temperature for up to two days. If you’d like to make the dough in advance, it can be refrigerated for up to a week or frozen for up to a month. When ready to bake, simply slice and bake as directed – no need to thaw if frozen.
Enjoy these delectable cookies with friends, family, or as a special treat for yourself!
Christmas Maraschino Cherry Shortbread Cookies Recipe
Zutaten
- 1 cup unsalted butter at room temperature
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon almond extract
- ½ cup maraschino cherries chopped
Anleitungen
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, powdered sugar, salt, and almond extract until smooth and well combined.
- Gradually add the all-purpose flour, mixing on low speed until the mixture becomes crumbly.
- Gently fold in the chopped maraschino cherries and continue mixing on low speed until a dough forms.
- Transfer the dough onto a sheet of parchment paper. Use the parchment paper and your hands to shape the dough into a log approximately 2 inches in diameter. Wrap and chill the dough in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with a silicone baking mat or parchment paper.
- Slice the chilled dough log into ½-inch thick pieces. Arrange the cookies on the prepared baking sheet, leaving space between each for slight spreading.
- Bake in the preheated oven for about 12-14 minutes, or until the edges are set but not browned.
- Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Store the cherry almond shortbread cookies in an airtight container at room temperature for up to 2 days.
- The dough can be made in advance and stored in the refrigerator for up to 1 week or in the freezer for up to 1 month.