These classic cherry shortbread cookies are a delightful treat that melt in your mouth. Made with simple ingredients and a hint of cherry flavor, these cookies are perfect for any occasion. The buttery, crumbly texture combined with the sweet tartness of the cherries creates a delightful balance of flavors. This recipe is easy to make and will become a favorite in your household. Enjoy these delicious cookies with a cup of tea or as a sweet treat anytime.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1/2 teaspoon almond extract
- 1/2 cup maraschino cherries, drained and chopped
- 1/4 cup granulated sugar for rolling
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour and powdered sugar.
- Add the softened butter and almond extract to the bowl. Using a pastry cutter or your hands, mix until the dough comes together and becomes crumbly.
- Gently fold in the chopped cherries until evenly distributed in the dough.
- Form the dough into a disk shape and wrap it in plastic wrap. Refrigerate for at least 30 minutes or until firm.
- Once chilled, remove the dough from the refrigerator and unwrap it. Roll into small balls, approximately 1 inch in diameter.
- Roll each ball in the granulated sugar, coating it evenly.
- Place the coated balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Using a fork, gently press down on each ball to flatten it slightly and create a crisscross pattern.
- Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
