Cherry Almond Shortbread Cookies
Soft, buttery shortbread cookies combine cherry and almond flavors with a smooth white chocolate drizzle, perfect for chilling and baking into tender, delicate treats.
Equipment
- 1 handheld or stand mixer with paddle attachment
- 2 baking sheets lined with parchment or silicone mats
- 1 wire rack for cooling cookies
Ingredients
- 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: 4 ounces white chocolate for drizzling
Instructions
- Beat softened butter on high speed with a mixer until creamy, about 1 minute.
- Add sugar, vanilla, and almond extracts on medium speed, scraping bowl sides and bottom as needed.
- Slowly drizzle in cherry juice on high speed and beat for 1 minute.
- Turn mixer to low speed and gradually add flour until a very soft dough forms.
- Add chopped maraschino cherries, mixing just until evenly dispersed.
- Press dough into a compact disk, cover tightly with plastic wrap, and chill until firm, at least 4 hours or up to 3 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Shape dough into smooth 1 Tablespoon-sized balls and refrigerate if sticky or soft before baking.
- Bake cookies for 10-12 minutes until edges are lightly browned.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool at least 30 minutes.
- Melt white chocolate in a double boiler or microwaving in 20-second intervals, stirring until smooth.
- Drizzle melted white chocolate over cooled cookies using a squeeze bottle or spoon.
Notes
- Chilling dough is crucial to prevent spreading.
- Use silicone mats for best baking results.
- Cookies taste best after white chocolate drizzle has set.
- Store cookies in an airtight container for up to 5 days.