Cherry Almond Shortbread Cookies
Ingredients
The cookie dough
-
¾
cup
unsalted butter, softened to room temperature
-
⅔
cup
granulated sugar
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
almond extract
-
1
Tablespoon
maraschino cherry juice
-
2
cups
all-purpose flour
-
16
pieces
maraschino cherries, drained and chopped
Optional topping
Instructions
- Beat the softened butter until creamy, then add sugar, vanilla, and almond extracts.
- Slowly drizzle in the cherry juice while mixing on high speed, then mix for another minute.
- Add the flour and mix on low until a soft dough forms, then fold in the chopped cherries.
- Press the dough to compact it, cover with plastic wrap, and chill for at least 4 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Shape the chilled dough into balls and place them on the baking sheets.
- Bake for 11-12 minutes until lightly browned on the edges, then cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Melt the white chocolate and drizzle it over the cooled cookies.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
2g
Sodium
50mg
Cholesterol
30mg
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