Cherry Almond Shortbread Cookies
Cherry Almond Shortbread Cookies are a delightful treat that blends rich buttery flavors with the sweetness of dried cherries and the crunch of almonds.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened properly.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour Can be substituted with a gluten-free blend.
- ¼ teaspoon salt Omit if using salted butter.
- ½ cup chopped dried cherries Feel free to experiment with different dried fruits.
- ¼ cup sliced almonds Can substitute with pecans.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla and almond extracts, mixing until well combined.
- Gradually add in the flour and salt, mixing until a dough forms.
- Fold in the chopped cherries and sliced almonds.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with a fork.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on a wire rack.
Notes
Serve these cookies with a cup of tea or coffee. Store them in an airtight container at room temperature to keep them fresh for up to a week. For longer storage, refrigerate for up to two weeks or freeze for up to three months.