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
Scale
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.
