Cherry Almond Shortbread Cookies
Craving a delightful tea-time treat or a lunchbox surprise? Look no further than these classic cherry almond shortbread cookies! They’re bursting with flavor, incredibly easy to make, and require minimal ingredients.
This recipe combines the rich, buttery texture of shortbread cookies with the sweet and tart pop of dried cherries and the subtle nuttiness of almond extract. The result? A melt-in-your-mouth cookie that’s sure to satisfy.
The beauty of this recipe lies in its simplicity. You only need a handful of pantry staples: butter, powdered sugar, flour, dried cherries, and almond extract. With minimal prep and baking time, you can whip up a batch of these cookies in no time.
For an extra almond punch, consider adding a few tablespoons of almond flour to the dry ingredients. Don’t have dried cherries? Chopped dried cranberries or apricots work just as well.
Feel free to get creative! Roll out the dough and use cookie cutters for fun shapes. The baked cookies will store in an airtight container for up to a week, making them perfect for gifting or enjoying throughout the week.
So preheat your oven, gather your ingredients, and bake up a batch of these delectable cherry almond shortbread cookies today!
Questions I often get asked about this recipe:
Can I use another type of nut besides almonds?
Yes! Chopped walnuts, pecans, or even pistachios could be a delicious substitute. Adjust the amount based on the nut’s flavor strength (e.g., use slightly less pecan as it has a stronger flavor than almond).
I don’t have dried fruit. Can I use something else?
Absolutely! Chopped chocolate chips, white chocolate chips, or dried citrus peel would all add a nice variation.
How can I tell when the cookies are done?
The edges of the cookies should be lightly golden brown. You can also insert a toothpick into the center of a cookie, and if it comes out clean, the cookies are done.
My cookies are too crumbly. What went wrong?
Overmixing the dough can cause crumbly cookies. Be sure to mix the dry ingredients with the wet ingredients just until combined.
How can I make the cookies chewier?
Using slightly less flour (by about a tablespoon) can result in a chewier cookie.
What’s the best way to store the baked cookies?
Store the baked cookies in an airtight container at room temperature for up to a week.
What you need to make Cherry Almond Shortbread Cookies:
1 cup (2 sticks) unsalted butter, at room temperature
½ cup powdered sugar
1 teaspoon almond extract
2 cups all-purpose flour
½ cup dried cherries, chopped
How to make it:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter and powdered sugar until light and fluffy using an electric mixer on medium speed. Beat in the almond extract.
Gradually add the flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chopped dried cherries with a rubber spatula.
Shape the dough into two logs, each about 1 ½ inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 1 hour, or up to overnight.
Slice the chilled dough into ½ inch thick cookies. Place the cookies on the prepared baking sheets, leaving a little space between them for spreading.
Bake for 14-16 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips:
For a richer almond flavor, add a few tablespoons of almond flour to the dry ingredients.
If you don’t have dried cherries, you can use chopped dried cranberries or chopped apricots instead.
You can also roll the dough out and cut out shapes with cookie cutters before baking.
The cookies can be stored in an airtight container at room temperature for up to a week.
Latest Reviews:
These cookies were a hit! They were so easy to make and tasted delicious. The almond and cherry combination is perfect, and I loved how the cookies melt in your mouth. I will definitely be making these again! Jenny N.
This recipe is a keeper! It’s simple enough for beginner bakers, yet the cookies turned out beautifully. I used chopped dried cranberries instead of cherries, and they worked great. Thanks for sharing! Norman D.,
Looking for a classic shortbread recipe with a twist? This is it! The addition of almond extract and dried cherries elevates the flavor profile. These cookies are perfect for any occasion and store well too! Dylan T.
Printable Recipe:
Cherry Almond Shortbread Cookies
These melt-in-your-mouth cookies are bursting with cherry and almond flavor. They're perfect for afternoon tea or a delightful treat in lunchboxes.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup dried cherries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy using an electric mixer on medium speed. Beat in the almond extract.
- Gradually add the flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped dried cherries with a rubber spatula.
- Shape the dough into two logs, each about 1 ½ inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 1 hour, or up to overnight.
- Slice the chilled dough into ½ inch thick cookies. Place the cookies on the prepared baking sheets, leaving a little space between them for spreading.
- Bake for 14-16 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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