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Cherry Almond Shortbread Cookies

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Buttery, melt-in-your-mouth shortbread cookies bursting with sweet dried cherries and a hint of almond, finished with a delicate white chocolate drizzle.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 Tablespoon cherry juice
  • 2 cups all-purpose flour
  • 1/2 cup chopped dried cherries
  • 1/2 cup white chocolate, melted, for drizzling

Instructions

  1. Beat the softened unsalted butter on high speed until creamy, about 1 minute.
  2. Switch the mixer to medium speed.
  3. Add the granulated sugar, vanilla extract, and almond extract to the butter.
  4. Scrape down the sides and bottom of the bowl as needed.
  5. With the mixer running on high speed, slowly drizzle in the 1 Tablespoon of cherry juice.
  6. Beat the mixture for 1 minute on high speed.
  7. Turn the mixer off.
  8. Pour the all-purpose flour into the wet ingredients.
  9. Turn the mixer on low speed.
  10. Slowly beat until a very soft dough is formed.
  11. With the mixer still running on low speed, add the chopped dried cherries.
  12. Beat just until the cherries are disbursed evenly in the dough.
  13. Press the dough down to compact it.
  14. Tightly cover the dough with plastic wrap.
  15. Chill the dough in the refrigerator until firm, at least 4 hours (up to 3 days).
  16. Preheat your oven to 350°F (177°C).
  17. Line two baking sheets with parchment paper or silicone baking mats.
  18. Shape the chilled cookie dough into balls, about 1 Tablespoon per ball.
  19. Ensure the dough balls are smooth.
  20. If the dough balls become sticky or soft, place them back into the refrigerator to firm up.
  21. Bake for 11-12 minutes, or until the edges are very lightly browned.
  22. Allow the cookies to cool on the baking sheet for 5 minutes.
  23. Transfer the cooled cookies to a wire rack.
  24. Allow the cookies to cool completely for at least 30 minutes before drizzling.
  25. Melt the white chocolate in a double boiler or in 20-second increments in the microwave, stirring after each increment until smooth.
  26. Drizzle the melted white chocolate over the cooled cookies.

Notes

Ensure butter is at room temperature for best creaming results.
Chilling the dough thoroughly is crucial to prevent spreading.
Do not overmix the dough once flour is added to keep cookies tender.
Bake until just lightly browned on the edges; overbaking results in dry cookies.
For easy drizzling, use a squeeze bottle for the melted white chocolate.

Find it online: https://timelesscrumb.com/cherry-almond-shortbread-cookies/