Cherry Shortbread Cookies
Umm, maraschino cherries and almond extract = perfect pairing! I could seriously smell almond extract all day long. These buttery soft pink and red cookies are the perfect festive treat for Valentine's Day. Here are a few tips for baking these cookies: 1. Use room temperature butter- I like to take mine out of the refrigerator about 1 hour before using. 2. Don't beat the butter and sugar too long or the cookies could turn out flat 3. Chill the dough for the recommended time 4. Remember to line your baking sheets and bake 1 batch at a time. 🙂 These cookies would be really good dipped or drizzled in dark chocolate.
- 02/09/2021
- 24 medium size cookies
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Ingredients
- 1 cup softened unsalted butter
- ⅔ cup granulated sugar
- ½ cup drained and chopped maraschino cherries (reserve 2 tsp cherry juice)
- 1 tsp pure almond extract
- 2 ¼ cup all purpose flour
- ½ tsp salt
Directions
- Step 1
- In a medium size bowl add flour and salt. Set aside.
- Step 2
- In a stand mixer with a paddle attachment or a handheld mixer, mix softened butter and sugar for about 1 minute on high. Do not over mix or cookies will bake flat.
- Step 3
- Scrape the sides of the bowl down. With the mixer on low, add the cherries, reserved cherry juice and almond extract. Mix on medium high until blended.
- Step 4
- Turn off the mixer and slowly add the flour and salt in and just mix on stir setting until combined.
- Step 5
- Cover and refrigerate dough for 2 hours or up to 3 days.
- Step 6
- Preheat the oven to 350 ℉ . Line two cookie sheets with parchment paper or a silpat baking mats.
- Step 7
- Remove the dough from the refrigerator. Use a medium cookie scoop and make the dough into balls. Place the cookies 3 inches apart.
- Step 8
- Bake for 9-10 minutes until the edges are very light brown. Remove from the oven and transfer cookies to a cooling rack until completely cooled.
- Step 9
- Store cookies in a sealed container for up to 3 days at room temperature or place in a freezer safe container for up to 3 months.
