Description
These Cherry Almond Shortbread Cookies are buttery, tender, and bursting with sweet maraschino cherries and a hint of almond extract. Finished with an optional drizzle of creamy white chocolate, they make for an elegant and delicious treat perfect for any occasion.
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
Instructions
- Prepare the Dough: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute. Reduce to medium speed and add sugar, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on high, slowly drizzle in the maraschino cherry juice and beat for another minute on high.
- Add Flour and Cherries: Turn off the mixer and add the all-purpose flour. Turn mixer on low speed and slowly beat until a very soft dough forms. While still mixing on low, add the chopped maraschino cherries and blend just until they’re evenly distributed throughout the dough.
- Chill the Dough: Press the dough down to compact it, then tightly cover it with plastic wrap. Chill in the refrigerator until firm—at least 4 hours and up to 3 days. This step prevents the cookies from spreading too much during baking.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats, with silicone mats preferred to minimize spreading.
- Shape the Cookies: Scoop the chilled dough into approximately 1 tablespoon-sized balls, rolling them smooth between your palms. If the dough balls feel sticky or soft, refrigerate them again for firmness before baking.
- Bake the Cookies: Place the dough balls on the prepared baking sheets, spacing them to allow slight spreading. Bake for 11-12 minutes, or until edges are lightly browned. The cookies will puff slightly and spread a bit. Avoid overbaking; for a softer cookie, bake closer to 10 minutes.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Allow them to cool completely for at least 30 minutes before decorating.
- Drizzle with White Chocolate (Optional): Melt the white chocolate using a double boiler or microwave in 20-second increments, stirring between each, until smooth. Use a squeeze bottle or spoon to drizzle the melted white chocolate over the cooled cookies.
Notes
- Ensure the dough is well chilled before baking to prevent spreading.
- You can substitute maraschino cherries with dried cherries soaked briefly in cherry juice for a similar effect.
- For a dairy-free version, use plant-based butter and white chocolate alternatives.
- 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 cookies, shortbread cookies, maraschino cherry cookies, white chocolate drizzle, almond extract cookies, buttery cookies
