Description

These Christmas Cherry Shortbread Cookies are buttery, tender, and lightly sweetened with a festive touch from chopped maraschino cherries. Perfectly crisp on the edges and melt-in-your-mouth soft in the center, these cookies are rolled in sugar for an extra sparkle, making them an ideal holiday treat.

Ingredients

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

Finishing

1/4 cup granulated sugar (for rolling)

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Instructions

Cream Butter and Sugar: In a large mixing bowl, cream together softened unsalted butter and powdered sugar using an electric mixer or wooden spoon until the mixture is light, fluffy, and well combined.
Add Almond Extract: Stir in the almond extract thoroughly to infuse the dough with a delicate nutty flavor.
Incorporate Flour: Gradually add the all-purpose flour, mixing gently until a cohesive dough forms. Be careful not to overmix to maintain a tender texture.
Fold in Cherries: Gently fold the chopped maraschino cherries into the dough, ensuring even distribution throughout.
Shape and Roll: Shape the dough into 1-inch diameter balls. Roll each ball in granulated sugar to coat them evenly, then place them spaced on a baking sheet lined with parchment paper.
Flatten Cookies: Press each cookie ball down gently with a fork to flatten slightly and create a classic shortbread pattern.
Bake Cookies: Bake in a preheated oven at 325°F (165°C) for 12-15 minutes or until the edges are lightly golden, signaling that the cookies are perfectly baked.
Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, enhancing their texture and flavor.

Notes

Ensure butter is softened to room temperature for easier creaming and better texture.
Do not overbake; cookies will firm up as they cool, so aim for just lightly golden edges.
For an extra festive touch, substitute maraschino cherries with dried cranberries or add a sprinkle of colored sugar before baking.
Storage: Keep cookies in an airtight container at room temperature for up to one week.
These cookies can also be frozen after shaping for up to 2 months; bake from frozen, adding a couple of extra minutes to baking time.