Description
Delight in the classic buttery goodness of Cherry Almond Shortbread Cookies, featuring tender shortbread infused with almond and vanilla extracts, studded with juicy maraschino cherries, and optionally finished with a drizzle of sweet white chocolate. These cookies are perfect for afternoon tea or holiday treats, offering a delicate balance of sweet and nutty flavors with a melt-in-your-mouth texture.
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 fitted with a paddle attachment, beat the softened butter on high speed until creamy, roughly 1 minute. Reduce the mixer speed to medium and add granulated sugar, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl as needed to ensure thorough mixing. With mixer running on high, slowly drizzle in 1 tablespoon maraschino cherry juice and beat for an additional minute until well combined.
- Add Flour and Cherries: Turn off the mixer and pour in the all-purpose flour. Turn mixer on low and beat slowly until a very soft dough forms. With mixer still on low, add the chopped maraschino cherries and beat just until evenly distributed throughout the dough. Press the dough down firmly, cover tightly with plastic wrap, and chill in the refrigerator for at least 4 hours or up to 3 days. Proper chilling helps prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats are preferred to minimize cookie spreading).
- Shape Cookies: Scoop out about 1 tablespoon of dough per cookie and roll into smooth balls. If the dough becomes sticky or soft during shaping, return the dough balls to the refrigerator to firm up. This step ensures that the cookies hold their shape while baking.
- Bake the Cookies: Place the dough balls on the prepared baking sheets spaced apart. Bake in the preheated oven for 11-12 minutes, or until the edges are very lightly browned and the cookies have puffed up slightly but remain soft. For softer cookies, bake closer to 10 minutes. Avoid overbaking to keep the texture tender.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. Let them cool completely for at least 30 minutes prior to decorating.
- Optional White Chocolate Drizzle: Melt the white chocolate in a double boiler or microwave in 20-second increments, stirring until smooth. Using a drizzle bottle or a spoon, decorate the cooled cookies with melted white chocolate as desired. Let the chocolate set before serving.
Notes
- Chilling the dough is essential to prevent spreading and achieve the ideal shortbread texture.
- If you don’t have a paddle attachment, a sturdy wooden spoon can be used to mix the dough by hand.
- Silicone baking mats are preferred over parchment paper to reduce cookie spreading.
- The optional white chocolate drizzle adds sweetness but can be omitted for a simpler cookie.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cherry Almond Shortbread Cookies, shortbread cookies, cherry cookies, almond extract cookies, holiday cookies, buttery cookies, white chocolate drizzle
