Description
Delicious Cherry Almond Shortbread Cookies feature a tender, buttery texture combined with the sweet tartness of maraschino cherries and a hint of almond. These cookies are perfectly soft with lightly browned edges, and the optional white chocolate drizzle adds an elegant touch. Ideal for an afternoon treat or festive occasion, they require chilling the dough to prevent spreading and baking to a delicate, golden finish.
Ingredients
Scale
Cookie 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, for drizzling
Instructions
- Prepare the Dough: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed for about 1 minute until creamy. Reduce the speed to medium and add granulated sugar, vanilla extract, and almond extract. Scrape down the bowl sides as needed to ensure even mixing. With the mixer on high, slowly drizzle in 1 tablespoon of maraschino cherry juice. Beat on high for an additional 1 minute for a smooth, fluffy mixture.
- Incorporate Flour and Cherries: Turn off the mixer and add the all-purpose flour to the wet ingredients. Mix on low speed until a very soft dough forms. While still mixing on low, add the chopped maraschino cherries just until they are evenly distributed throughout the dough, being careful not to overmix.
- Chill the Dough: Press the dough down to compact it into a disk or block and tightly cover with plastic wrap. Refrigerate to chill until firm, at least 4 hours and up to 3 days, which is essential to prevent cookie spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats; silicone mats are preferred to reduce spreading.
- Form Cookie Balls: Shape the chilled dough into smooth balls approximately 1 tablespoon each. If the dough feels sticky or too soft, return the formed balls to the refrigerator to firm up before baking. Avoid using softened dough to maintain cookie shape.
- Bake: Arrange the dough balls on the prepared baking sheets, spacing them adequately. Bake for 11-12 minutes, or until the edges are very lightly browned but the centers remain soft. The cookies will puff slightly and spread a bit. For softer cookies, bake closer to 10 minutes.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely, about 30 minutes before decorating.
- Optional White Chocolate Drizzle: Melt the white chocolate using a double boiler or microwave in 20-second intervals, stirring after each until smooth. Use a squeeze bottle or spoon to drizzle the melted chocolate elegantly over the cooled cookies. Allow the chocolate to set before serving.
Notes
- Chilling the dough is crucial to prevent excessive spreading and maintain the cookie’s shape.
- Use silicone baking mats to further reduce spreading and promote even baking.
- Do not overbake; the cookies should remain soft in the center with just lightly browned edges.
- The white chocolate drizzle is optional but adds a lovely sweetness and aesthetic appeal.
- For best texture, shape the dough balls uniformly and keep them chilled before baking.
