Description
These Christmas Cherry Shortbread Cookies are buttery, tender, and infused with the sweet flavor of maraschino cherries and a hint of almond extract. Perfectly rolled in sugar and baked to a light golden edge, these festive cookies bring classic holiday charm to any cookie tray.
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 until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Almond Extract: Stir in the almond extract until it is fully incorporated, infusing the dough with a delicate almond flavor.
- Mix in Flour: Gradually add the all-purpose flour to the bowl, mixing gently until the dough starts to come together but is not overworked to maintain a tender crumb.
- Fold in Cherries: Gently fold the chopped maraschino cherries into the dough, evenly distributing the bursts of sweet, fruity flavor throughout the batter.
- Form Dough Balls: Shape the dough into 1-inch balls, ensuring they are evenly sized for consistent baking results.
- Roll in Sugar: Roll each dough ball in granulated sugar to create a sweet, crunchy exterior once baked.
- Flatten Cookies: Place the sugared dough balls onto a baking sheet, then gently flatten each ball with the back of a fork to create a classic shortbread cookie shape and texture.
- Bake Cookies: Bake the cookies in a preheated oven at 325°F (165°C) for 12 to 15 minutes, or until the edges start to turn lightly golden, indicating they are done.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to a plate or container to serve. This ensures they set properly and maintain their shape.
Notes
- For best results, use room temperature butter to ensure easy creaming and a smooth dough.
- Chop the maraschino cherries finely to distribute flavor evenly without large chunks affecting the texture.
- Do not over-bake to prevent the cookies from becoming too hard; edges should be lightly golden.
- These cookies store well in an airtight container at room temperature for up to one week.
- If almond extract is unavailable, vanilla extract can be used as a substitute, though the flavor will change slightly.
