If you are craving a buttery, tender treat with a delightful fruity twist, this Cherry Almond Shortbread Cookies Recipe is going to steal your heart. Each bite delivers the rich, crumbly texture you expect from classic shortbread, enhanced by the sweet bursts of chopped cherries and a lovely hint of almond extract. These cookies are an absolute celebration of simple flavors working together in perfect harmony, making them a favorite to bake and share with friends and family alike.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step to creating your own batch of Cherry Almond Shortbread Cookies Recipe. Each ingredient plays a crucial role: the flour forms the sturdy base, the butter brings that melt-in-your-mouth tenderness, and the cherries add bright pockets of sweet juiciness.
- 2 1/2 cups all-purpose flour: The backbone of your cookie dough, ensuring structure without heaviness.
- 1 cup unsalted butter, softened: Provides irresistible richness and the signature crumbly texture.
- 1/2 cup powdered sugar: Adds just the right amount of sweetness and a tender finish to the cookies.
- 1/2 cup maraschino cherries, drained and chopped (or dried cherries): Little bursts of fruity goodness to brighten every bite.
- 1 tsp almond extract: Imparts a fragrant, nutty aroma that elevates the whole flavor profile.
- 1/4 tsp salt: Balances the sweetness and enhances all the other flavors.
- 1 egg yolk (optional): Adds richness and helps bind the dough for a slightly denser texture.
- 1/4 cup sliced almonds (for topping, optional): For an elegant crunch and a beautiful finishing touch.
How to Make Cherry Almond Shortbread Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C), which is just the right temperature for shortbread to bake evenly without browning too fast. Line a baking sheet with parchment paper to ensure your cookies won’t stick and come out perfectly shaped every time.
Step 2: Mix the Buttery Base
In a large bowl, cream together your softened butter and powdered sugar until the mixture is light and fluffy. This step creates the delicate texture your shortbread needs. Mix in the almond extract and egg yolk for added richness and flavor. Gradually sift in the flour and salt, stirring gently until the dough starts coming together. Finally, fold in your chopped cherries carefully to keep those juicy pockets intact.
Step 3: Shape Your Cookies
Take about a tablespoon of dough and roll it into a compact ball. Place each ball on the prepared sheet, making sure to space them around two inches apart to allow for spreading. Flatten each cookie lightly using the back of a spoon or your fingers for a rustic, homemade look. If you like an extra crunch, sprinkle sliced almonds on top before baking.
Step 4: Bake to Golden Perfection
Pop your cookies into the oven and bake for 10 to 12 minutes. Keep a close watch as shortbread can quickly go from golden to burnt. You’re aiming for a subtle golden hue around the edges that signals a tender crumb inside.
Step 5: Cool and Enjoy
Let your cookies rest on the baking sheet for about five minutes so they firm up just enough to transfer without breaking. Then move them to a wire rack to cool completely. They are perfect alongside a warm cup of tea or coffee, sharing that wonderful cherry almond delight with your loved ones.
How to Serve Cherry Almond Shortbread Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the cookies for a snowy look and a hint of extra sweetness. To enhance the nutty flavor, toast some extra sliced almonds and scatter them on top right before serving.
Side Dishes
Serve alongside a fresh fruit salad or a bowl of vanilla ice cream to create a well-rounded dessert platter. A hot cup of black tea or a lightly brewed coffee also pairs beautifully, balancing the sweetness of the shortbread.
Creative Ways to Present
Arrange the cookies on a rustic wooden board with sprigs of fresh mint or edible flowers for an inviting look. Gift them in small decorative tins lined with parchment paper for a thoughtful homemade present that friends are sure to love.
Make Ahead and Storage
Storing Leftovers
Store your Cherry Almond Shortbread Cookies Recipe in an airtight container at room temperature. They’ll stay fresh and tender for up to one week, making them a delightful treat ready whenever you need a little pick-me-up.
Freezing
You can freeze the dough or the baked cookies. Wrap the dough tightly in plastic wrap and place it in a freezer bag for up to three months. For baked cookies, layer them between sheets of parchment paper inside a sealed container to prevent sticking and preserve their texture.
Reheating
Warm the cookies for a few seconds in the microwave or a minute in a low oven (around 300°F) to refresh their buttery softness and enhance the almond aroma before serving.
FAQs
Can I use dried cherries instead of maraschino cherries?
Absolutely! Dried cherries work wonderfully in this recipe and provide a more intense, natural cherry flavor. Just chop them finely before folding into the dough to distribute that fruity sweetness evenly.
Is the egg yolk necessary in the dough?
The egg yolk is optional but recommended if you want a richer, slightly softer texture. Without it, your cookies will still be delicious but a bit crumblier and more traditional in their shortbread feel.
Can I substitute almond extract with vanilla?
While vanilla extract can substitute in a pinch, it will change the cookie’s flavor profile. Almond extract is key to achieving that signature nutty aroma that sets this Cherry Almond Shortbread Cookies Recipe apart.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough in the fridge for about 15 minutes before shaping if it feels too soft. Also, spacing cookies two inches apart on the baking sheet helps them maintain their shape.
What is the best way to chop cherries without making the dough wet?
Drain maraschino cherries well and pat them dry with paper towels before chopping. If using dried cherries, they’re less likely to add moisture but still chop them finely to keep the dough’s texture consistent.
Final Thoughts
This Cherry Almond Shortbread Cookies Recipe is a charming blend of simplicity, flavor, and tradition that quickly becomes a staple in your baking repertoire. Whether you’re baking for a special occasion or just because, these cookies bring warmth and joy to every bite. Go ahead, bake a batch, and watch them disappear faster than you can say ‘delicious’!
Print
Cherry Almond Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Cherry Almond Shortbread Cookies, a perfect blend of buttery, crumbly texture with a sweet burst of maraschino cherries and a subtle almond aroma. These classic cookies are easy to make, ideal for teatime or a sweet snack, and topped with crunchy sliced almonds for added texture.
Ingredients
Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup maraschino cherries, drained and chopped (or dried cherries)
- 1 tsp almond extract
- 1/4 tsp salt
- 1 egg yolk (optional, for added richness)
Topping
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dough: In a large bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. Then, add the almond extract and egg yolk if using, mixing until incorporated. Gradually stir in the all-purpose flour and salt until the dough forms, folding in the chopped maraschino cherries gently to preserve their shape and distribute them evenly.
- Shape Cookies: Scoop out about one tablespoon of dough at a time, rolling it into balls. Arrange the balls on the prepared baking sheet with a spacing of about 2 inches. Flatten each ball slightly using the back of a spoon or your fingers. If desired, sprinkle sliced almonds atop each cookie to add a crunchy texture contrast.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges turn lightly golden. Monitor closely to prevent overbaking, as shortbread can brown quickly.
- Cool and Serve: Once baked, let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. Serve paired with tea or coffee for a delightful treat.
Notes
- If maraschino cherries are unavailable, dried cherries make an excellent substitute.
- The egg yolk is optional but adds richness and helps bind the dough.
- For extra almond flavor, consider adding a sprinkle of almond flour to the dough.
- Store cookies in an airtight container at room temperature for up to a week.
- Ensure the butter is softened, not melted, for best dough consistency.
