Introduction

Cherry Almond Shortbread Cookies combine buttery richness with a hint of almond and the sweet tartness of maraschino cherries. These tender cookies are lightly sweetened and optionally finished with a delicate white chocolate drizzle, perfect for any occasion or just a cozy treat.

The image shows a close-up of soft, round pink cookies with small pieces of red fruit inside, placed on crinkled parchment paper over a white marbled surface. Each cookie has three thin, white icing stripes diagonally drizzled across the top. One cookie in the center is slightly cracked open, revealing the fluffy, moist inside filled with bits of red fruit. A bright, shiny red cherry sits near the cookies, adding a pop of vibrant color. Small cookie crumbs are scattered around, adding texture and a fresh-baked feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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: 4 ounces white chocolate

Instructions

Step 1: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed. With the mixer on high, slowly drizzle in the cherry juice and beat for 1 minute on high.
Step 2: Turn the mixer off and add the flour to the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough forms. With the mixer still running on low, add the chopped cherries and beat just until they are evenly dispersed in the dough. Press the dough down to compact it, then tightly cover with plastic wrap and chill until firm, at least 4 hours or up to 3 days.
Step 3: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats help reduce spreading). Shape the chilled dough into smooth balls about 1 tablespoon each. If the dough feels sticky or soft, chill the balls again before baking.
Step 4: Bake for 11 to 12 minutes, or until cookies are very lightly browned on the edges and slightly puffed. Avoid overbaking; the cookies should be tender. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
Step 5 (Optional): Melt the white chocolate in a double boiler or microwave in 20-second increments, stirring after each until smooth. Drizzle the melted white chocolate over cooled cookies using a squeeze bottle or spoon for an elegant finish.

Tips & Variations

Using silicone baking mats helps prevent spreading and keeps the cookies tender.
If you prefer a stronger almond flavor, add an extra 1/4 teaspoon of almond extract.
You can substitute dried cherries for maraschino cherries, but soak them briefly in warm water or cherry juice for moisture.
For a festive touch, sprinkle chopped almonds on top before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them well wrapped for up to 3 months. Thaw at room temperature before serving. Reheat briefly in a low oven (about 275°F) for a warm, freshly baked feel.

How to Serve

Several pink cookies with red chunks inside sit close together on brown parchment paper. Each cookie is round and slightly puffy, with a soft and smooth texture dotted by the red pieces. White icing is drizzled thickly in diagonal lines over each cookie, adding brightness and contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the white chocolate drizzle?

Yes, the white chocolate drizzle is optional and the cookies are delicious on their own with the cherry and almond flavors.

What can I use instead of maraschino cherry juice?

If you don’t have maraschino cherry juice, you can substitute a tablespoon of water with a small splash of cherry liqueur or simply use plain water, but the distinct cherry flavor might be milder.