Melt In Your Mouth Cherry Shortbread Cookies
Delightful cherry shortbread cookies with a tender, crumbly texture and flavors of cherries and almond, perfect for any occasion.
Servings: 24 cookies
Calories: 100kcal
Ingredients
For the Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature Ensure butter is softened for better mixing.
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons maraschino cherry juice
- 2 cups all-purpose flour, spooned and leveled
- 16 pieces maraschino cherries, drained and chopped
Instructions
Preparation
- In a stand mixer fitted with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute.
- Reduce the mixer speed to medium. Add the granulated sugar, vanilla extract, and almond extract, scraping down the sides and bottom of the bowl as needed.
- With the mixer on high, slowly drizzle in the cherry juice and continue beating for another minute.
- Turn off the mixer and pour the all-purpose flour into the wet ingredients. Turn the mixer to low speed and mix until a very soft dough forms.
- While the mixer is still running on low, add the chopped maraschino cherries and mix just until they are evenly distributed in the dough.
- Form the dough into a disc and wrap it tightly in plastic wrap. Chill in the refrigerator until firm, at least 4 hours or up to 3 days.
Baking
- When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Use a small cookie scoop (2 teaspoons per cookie) to portion out the dough. If the dough gets sticky or too warm, return it to the fridge for a short time.
- Bake the cookies for 8-9 minutes, or until they are lightly browned on the edges. Take care not to overbake them!
Notes
Serve cookies dusted with powdered sugar, alongside hot tea or ice cream! Variations include lemon zest or using dried cranberries instead of cherries.