Melt In Your Mouth Cherry Shortbread Cookies
Tender and beautiful cherry shortbread cookies that melt in your mouth.
Equipment
- Small Cookie Scoop (1 Tbsp.)
- Parchment Paper Sheets
- Baking Sheet
Ingredients
- ¾ cup unsalted butter softened to room temperature
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ 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 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 2 Tablespoons 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 mixed into the dough. Press the dough disc and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). This is to prevent the cookies from spreading when baking.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Shape into balls using 2 Teaspoons of dough per cookie. For this I used a small cookie scoop to portion out the dough. If your dough gets sticky or too warm be sure to put it back in the fridge for a bit to chill it.
- Bake for 8-9 minutes, or until very lightly browned on the edges. Be careful to not overbake.
Nutrition
Serving: 1gCalories: 87kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 1mgPotassium: 11mgFiber: 1gSugar: 5gVitamin A: 134IUCalcium: 4mgIron: 1mg
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