Cherry Almond Shortbread Cookies
Indulge in the perfect bite-sized treat! These Cherry Almond Shortbread Cookies are a classic recipe with a modern twist. Crispy edges, soft centers, and a burst of cherry flavor in every bite
Servings: 2 dozen (about)
Equipment
- small bowl (to melt chocolate in)
Ingredients
- ¾ cup unsalted butter, softened
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon maraschino juice
- 2 cups flour
- 24 dry maraschino cherries (no stems)
- 4 ounces Ghirardelli White Chocolate Baking Squares
Instructions
- Before starting, take the cherries from the jar and allow them to drain (remember to save the juice) and then dry them off. You don’t want to use them wet as that will soften the dough and the cookies will spread.
- Using a stand mixer add the butter to the bowl and on high speed beat until creamy, about 1 minute.
- Add the sugar, vanilla, and almond extracts and mix on medium speed. Scrape down the sides and the bottom of the bowl as needed, using a rubber spatula.
- Drizzle in 1 tablespoon of the cherry juice and mix until combined. Add the flour to the wet ingredients and on low speed combine until a very soft dough is formed.
- Press the dough to smooth it out and cover with plastic wrap to chill in the refrigerator until firm, at least 4 hours. If the cookie dough is not chilled enough, you risk your cookies spreading on the pan.
- When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Using a cookie scoop, shape the cookies into balls. My scoop was about 1 tablespoon. If you find that the balls of dough are sticky or have gotten a little soft after rolling, place the balls of dough back into the refrigerator to firm up. You don’t want soft dough.
- Use an inverted teaspoon measuring spoon or thumb to press down on the dough ball, flattening them slightly to make a small dip in the center of each cookie. Press a (dry) maraschino cherry securely into the indent on each shortbread.
- Bake for 11-12 minutes, or until lightly browned on the edges. The cookies will puff up some and spread slightly. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate.
- Melt the white chocolate in a small bowl in the microwave, in 20-second increments, stirring after each increment until melted. I used a piping bag and cut a small part of the tip off. You can use a squeeze bottle or even a plastic ziplock bag.
Notes
See blog post for tips and variations.
recipe inspired and adapted from Sally's Baking Addiction