Cherry Almond Shortbread Cookies Recipe

Introduction

Did you know that the classic shortbread cookie, a staple of Scottish heritage, is one of the most-searched cookie recipes during the holiday season? Yet, many home bakers find themselves asking: how can I elevate this simple, buttery foundation into something truly special for a cookie exchange or afternoon tea? The answer lies in a perfect flavor pairing. Our Cherry Almond Shortbread Cookies recipe masterfully combines the rich, crumbly texture of traditional shortbread with the sweet-tart pop of maraschino cherries and the warm, nutty essence of almond. This creates a cookie that’s not only visually stunning with its flecks of red but also delivers a complex flavor profile that’s far greater than the sum of its parts.

This recipe is designed for bakers of all levels. It requires no special equipment—just a bowl, a spoon, and a little patience. The process is a meditation in simplicity, allowing the quality of real butter, pure almond extract, and vibrant cherries to shine through. Whether you’re looking for a festive treat, a homemade gift, or just a moment of baking joy, these cookies are your ticket. They offer that satisfying “melt-in-your-mouth” quality shortbread is famous for, punctuated by delightful bursts of cherry flavor. Let’s dive in and create a batch of these irresistible, buttery delights.

Ingredients List

Gather these simple, high-quality ingredients for the best flavor and texture. Using unsalted butter allows you to control the salt level perfectly.

• 1 cup (2 sticks / 226g) Unsalted Butter, room temperature – The star of the show. It should be soft but still cool, yielding slightly to pressure. This creates the signature tender, crumbly texture. Substitution: For a dairy-free version, use a high-quality vegan butter stick (not spread).
• ¾ cup (90g) Powdered Sugar – Also called confectioners’ sugar. Its fine texture creates a smoother, more delicate crumb than granulated sugar would. Substitution: You can blitz granulated sugar in a clean coffee grinder until powdery.
• 1 teaspoon Pure Almond Extract – This provides the warm, nutty backbone that pairs perfectly with cherry. Do not use imitation extract for the best flavor. Substitution: ½ teaspoon of vanilla extract plus ½ teaspoon of amaretto liqueur.
• ½ teaspoon Pure Vanilla Extract – Enhances the overall sweetness and adds depth.
• 2 ¼ cups (281g) All-Purpose Flour – Spooned and leveled to avoid a dense cookie. It provides the structure.
• ¼ teaspoon Salt – A crucial flavor enhancer that balances the sweetness and makes the butter and almond flavors pop.
• ⅔ cup (about 100g) Maraschino Cherries, well-drained and finely chopped – Pat them very dry with paper towels. Their vibrant red color and sweet, slightly tangy flavor are the jewels of this cookie. Substitution: Dried tart cherries, rehydrated in warm water or brandy for 15 minutes and patted dry.
• Optional: 2-3 tablespoons Granulated Sugar or Sliced Almonds – For rolling or topping the log before baking, adding a subtle crunch and sparkle.

Timing

While the active prep time for these Cherry Almond Shortbread Cookies is a quick 20 minutes, the mandatory chilling time of at least 2 hours is what sets this recipe apart from drop cookies. This crucial step firms up the butter, ensuring the cookies hold their shape and deliver that classic shortbread “snap” rather than spreading into a puddle. Compared to the average chocolate chip cookie recipe which might require just 30 minutes of total prep-to-bake time, this recipe requires patience. However, this hands-off chilling period is what guarantees a professional, melt-in-your-mouth texture that’s well worth the wait. You can even chill the dough log overnight for baking fresh the next day.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar

In a large mixing bowl, combine the room-temperature butter and powdered sugar. Using a hand mixer or a sturdy wooden spoon, beat them together on medium speed for 2-3 minutes, or until the mixture is very pale, fluffy, and completely smooth. You shouldn’t feel any grittiness from the sugar. This step is not just about mixing; it’s about incorporating air, which contributes to the cookie’s light texture. Scrape down the sides of the bowl with a spatula to ensure everything is evenly combined.

Step 2: Add Flavor and Dry Ingredients

Beat in the almond and vanilla extracts until just incorporated. In a separate bowl, whisk together the flour and salt. With your mixer on low speed (or using your spoon), gradually add the flour mixture to the butter mixture. Mix only until the flour is just absorbed and a soft, cohesive dough begins to form. Be careful not to overmix at this stage, as it can develop the gluten in the flour and lead to tough cookies. The dough will be slightly crumbly but should hold together when pinched.

Step 3: Fold in the Cherries

Add the finely chopped, very well-drained maraschino cherries to the bowl. Using a spatula, gently fold them into the dough until they are evenly distributed. You’ll see beautiful streaks of red throughout the pale dough. If the cherries were too wet, the dough might become sticky; if this happens, you can add a tablespoon of extra flour, but try to avoid it by drying the cherries thoroughly.

Step 4: Shape and Chill

Turn the dough out onto a clean surface and gently knead it 2-3 times to bring it fully together. Shape it into a log about 2 inches in diameter and 8-10 inches long. For perfectly round cookies, roll the log inside a piece of parchment paper, twisting the ends to secure it. For a sugared edge, roll the log in the optional granulated sugar or press sliced almonds onto the sides at this point. Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. This step is non-negotiable for sliceable, non-spreading cookies.

Step 5: Slice and Bake

Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper. Remove the chilled dough log from the fridge and, using a sharp knife, slice it into rounds about ¼ to ⅓ inch thick. If the log crumbles, let it sit at room temperature for 5-10 minutes. Place the rounds about 1 inch apart on the prepared sheets. They will spread only slightly. Bake for 12-15 minutes, or until the edges are just barely beginning to turn a light golden brown. The centers should still look pale and set.

Step 6: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes. This lets them firm up enough to handle. Then, transfer them to a wire rack to cool completely. They will crisp up as they cool. Enjoy with a cup of tea or coffee!

Nutritional Information

(Approximate values per cookie, based on a yield of 36 cookies)

• Calories: 95 kcal
• Total Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 10g
• Fiber: 0.2g
• Sugars: 4g
• Protein: 1g

Healthier Alternatives

You can make mindful swaps without sacrificing the soul of this cookie:

• Butter: Substitute half the butter with an equal amount of plain, full-fat Greek yogurt or avocado puree. This reduces saturated fat but may yield a slightly cakier texture. For best results, replace only ¼ of the butter.
• Sugar: Replace the powdered sugar with a monk fruit/allulose powdered sweetener blend designed 1:1 for baking. This dramatically reduces the sugar content while maintaining the necessary texture.
• Flour: For a nuttier flavor and added fiber, replace up to ½ cup of the all-purpose flour with finely ground almond flour. Note: This will make the dough more fragile.
• Cherries: Use unsweetened, dried tart cherries instead of maraschino cherries to avoid the added corn syrup and food coloring. Soak them in a little hot water or unsweetened cherry juice to plump them up first.

Serving Suggestions

• Classic Pairing: Serve alongside a pot of Earl Grey tea, a bold coffee, or a glass of cold milk.
• Dessert Platter: Include them on a cookie platter with dark chocolate truffles and citrus shortbread for a beautiful contrast.
• Gift Idea: Stack them in a clear cellophane bag tied with a ribbon, or pack them neatly in a decorative tin for a heartfelt homemade gift.
• Gourmet Touch: Crumble a cookie over a bowl of vanilla bean ice cream or lemon sorbet for an instant, elegant dessert.

Common Mistakes

• Using Melted or Too-Soft Butter: This is the #1 reason for spread. Your butter must be cool room temperature (about 67°F).
• Skipping the Chill Time: Chilling solidifies the butter fat. Baking with warm dough guarantees flat, greasy cookies.

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