Description
Melt In Your Mouth Cherry Shortbread Cookies are a delightful treat that offers a perfect balance of buttery goodness and cherry sweetness.
Ingredients
Scale
- 3/4 cup unsalted butter softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 Tablespoons maraschino cherry juice
- 2 cups all-purpose flour spoon & leveled
- 16 maraschino cherries drained and chopped
Instructions
- Using a stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.
- Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed.
- With the mixer running on high, slowly drizzle in 2 Tablespoons of the cherry juice and beat for 1 minute on high.
- Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.
- With the mixer still running on low, add the chopped cherries and beat just until mixed into the dough.
- Press the dough into a disc and tightly cover with plastic wrap. Chill until firm, at least 4 hours (and up to 3 days).
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Shape into balls using 2 teaspoons of dough per cookie, using a small cookie scoop to portion out the dough.
- If the dough gets sticky or too warm, chill it back in the fridge before continuing.
- Bake for 8-9 minutes, or until lightly browned on the edges, being careful not to overbake.
Notes
- Dough can be refrigerated for up to 3 days before baking.
- For best results, do not overbake the cookies.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg