Description
Delight in these festive Christmas Cherry Shortbread Cookies, featuring a buttery, almond-scented dough studded with sweet maraschino cherries. Rolled in sugar and baked to a golden perfection, these cookies offer a tender, melt-in-your-mouth texture perfect for holiday celebrations or anytime you crave a classic treat with a fruity twist.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1/2 cup maraschino cherries, chopped
For Rolling
- 1/4 cup granulated sugar
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar using a hand or stand mixer until the mixture is light and fluffy. This step ensures the cookies have a tender texture.
- Add Almond Extract: Mix in the almond extract thoroughly to infuse the dough with a subtle nutty flavor, enhancing the overall taste.
- Incorporate Flour: Gradually add the all-purpose flour to the bowl, mixing continuously until the dough begins to come together and forms a smooth consistency without being sticky.
- Fold in Cherries: Gently fold in the chopped maraschino cherries, distributing them evenly throughout the dough for bursts of sweetness in every bite.
- Shape the Dough: Take small portions of the dough and roll them into 1-inch balls. Then roll each ball in granulated sugar to add a slight crunch and sparkle on the cookie tops.
- Arrange and Flatten: Place the sugar-coated dough balls onto an ungreased baking sheet and flatten each ball gently using the back of a fork to create a classic shortbread cookie shape.
- Bake: Preheat your oven to 325°F (165°C). Bake the cookies for 12 to 15 minutes, or until the edges start to turn a light golden color, indicating they are perfectly baked without being overdone.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Enjoy these festive treats once cooled.
Notes
- Ensure butter is softened to room temperature for easy creaming.
- Do not over-bake; shortbread cookies should remain pale with just lightly golden edges.
- Chopped maraschino cherries add moisture; pat them dry slightly to prevent excessive dough wetness.
- Store cookies in an airtight container to maintain freshness for up to a week.
- For a nut-free variation, you can omit the almond extract or substitute with vanilla extract.
