Description
These Christmas Cherry Shortbread Cookies are a festive and delicious treat. Buttery and crisp, with the subtle flavor of almond extract and the sweet burst of maraschino cherries, these cookies are perfect for holiday cookie trays or gifting.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup maraschino cherries, chopped
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat oven to 325°F (165°C).
- In a large mixing bowl, cream together butter and powdered sugar until light and fluffy.
- Add salt, almond extract, and flour. Mix until well combined.
- Gently fold in the chopped cherries.
- Shape dough into 1-inch balls, roll in granulated sugar, and place on a baking sheet.
- Flatten each ball with a fork.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container for up to a week.
- For a more festive look, you can add a maraschino cherry half on top of each cookie before baking.
- If you want a softer texture, remove the cookies from the oven on the shorter end of the baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes