Skip to main content

Melt In Your Mouth Cherry Shortbread Cookies


What pretty little cherry gems these cookies are. Not only are they adorable, they taste fantastic. This is a simple dough but it creates a tender, melt in your mouth cherry shortbread. Gorgeous and they are great for a holiday cookie tray.


It is important not to overbake these so they stay tender.


So festive. Enjoy!


Melt In Your Mouth Cherry Shortbread Cookies
Makes about 2 dozen

Ingredients
  • 3/4 cup unsalted butter, softened to room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 Tablespoon maraschino cherry juice
  • 2 cups all-purpose flour (spoon & leveled)
  • 16 maraschino cherries (drained and chopped)
Directions
  1. Using a handheld or 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 the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. 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, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread.
  2. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
  3. Bake for 10-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. 
Recipe from Sally's Baking Addiction.





Comments

  1. These are perfect!! And, I love how simple the recipe is!

    ReplyDelete
  2. can these be made w/out the cherries???? some holiday gift recipients may not appreciate the fruit, as in school, work, etc.

    ReplyDelete
    Replies
    1. I haven't tried it so I can't say how they'd taste. They'd be missing a whole lot of the sweetness without cherries. If you don't want cherries I'd recommend trying a different recipe, since I can't vouch for how this would be without the cherries.

      Delete
  3. Yummmmmm! You are killing it with the cherry cookies this year!

    ReplyDelete
  4. Beautiful and festive cherry shortbread Christmas cookies, Ali! Pinned them to my Christmas Cookies board at Pinterest. :) Thanks for sharing!

    ReplyDelete
  5. Hi, do you use salted or unsalted butter in this recipe? Thanks! Look delicious!

    ReplyDelete
    Replies
    1. Hi - I always use salted butter in my recipes. In this recipe, since there is no additional salt in it, I think that is just fine.

      Delete
  6. Did you drain cherries well before adding ie dry them out? Wondering how you managed the glorious pink shade if you did dry them.

    ReplyDelete
    Replies
    1. So sorry that I don't recall as this was posted 3 years ago. But unless a recipe calls specifically for patting dry with a paper towel, I will just remove from the jar and if a little cherry liquid is on them, I let it be. They are usually pretty juicy as is so that adds to that pretty coloring.

      Delete
  7. I made the cookies and put peacans in them. Very good cookies!

    ReplyDelete
  8. Teaspoon of dough seems small.. should it say tablespoon? I'm really looking forward to making these!

    ReplyDelete
    Replies
    1. Hi Miranda - I think 1 tablespoon, if it isn't rounded or heaping, would work great. I think I most likely used 1 rounded teaspoon for this.

      Delete
  9. Could you add mini chocolate chips?

    ReplyDelete
    Replies
    1. I think you could. I would add about 1/3 cup of mini chocolate chips if I were trying it.

      Delete

Post a Comment