Christmas Maraschino Cherry Shortbread Cookies Recipe
Cherry almond shortbread cookies are a delightful and simple treat with a buttery texture and a hint of almond, highlighted by sweet maraschino cherry pieces. Perfect for any occasion, these cookies are bursting with flavor and have a beautiful appearance.
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Servings: 20 cookies
Ingredients
- 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
Instructions
- 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.