Description
These Cherry Almond Shortbread Cookies are buttery, tender, and packed with dried cherries and crunchy almonds. A dusting of powdered sugar makes them perfect for the holidays or a cozy teatime treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup chopped dried cherries
- 1/4 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the almond extract until well combined.
- Gradually add the flour, mixing until just combined.
- Gently fold in the chopped dried cherries and sliced almonds.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets. Flatten each ball slightly with the palm of your hand.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Do not overmix the dough once the flour is added to maintain a tender texture.
- You can substitute other dried fruits like cranberries or apricots.
- Cookies can be stored in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
