Cherry Almond Chocolate Shortbread Cookies
A delightful combination of buttery shortbread, sweet-tart dried cherries, and smooth chocolate chips, enhanced by almond extract. Perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Using unsalted butter allows you to control the saltiness.
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1/4 cup cocoa powder Dutch-processed cocoa can be used for a richer flavor.
- 2 cups all-purpose flour
- 1/2 cup dried cherries, chopped Can substitute with other dried fruits.
- 1/2 cup chocolate pieces or chips You can use dark, milk, or white chocolate.
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat together the softened butter and powdered sugar until light and fluffy.
- Add in the almond extract and cocoa powder, mixing until fully incorporated.
- Gradually stir in the all-purpose flour and salt until a smooth dough forms.
- Gently fold in the chopped dried cherries and chocolate chips.
- Form the dough into logs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Baking
- After chilling, slice the dough into 1/4-inch thick rounds and arrange them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the cookies are set but still soft to the touch.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks. Reheat in the microwave or oven to restore freshness.