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Cherry Almond Shortbread Cookies

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These Cherry Almond Shortbread Cookies combine the perfect blend of sweet maraschino cherries, almond flavor, and coconut. Topped with sliced almonds and a sprinkle of turbinado sugar, they’re an irresistible treat with a delightful crunch!

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 cup maraschino cherries, chopped
  • 1 tsp almond extract
  • 1/2 tsp cherry extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sweetened flaked coconut
  • 1/4 cup sliced almonds (for topping)
  • 2 tbsp turbinado sugar (for topping)

Instructions

  • Prepare the Cookie Dough:
    • In a large bowl, cream together the softened butter and sugar until light and fluffy.
    • Add the chopped maraschino cherries, almond extract, and cherry extract, mixing until evenly distributed.
  • Mix the Dry Ingredients:
    • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
    • Gradually add the dry ingredients to the butter mixture, mixing until combined.
  • Add the Coconut and Shape the Dough:
    • Stir in the sweetened flaked coconut until evenly incorporated.
    • Shape the dough into small balls or discs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
  • Top the Cookies:
    • Sprinkle each cookie with sliced almonds and a pinch of turbinado sugar for a crunchy, sweet topping.
  • Bake the Cookies:
    • Preheat your oven to 350°F (175°C).
    • Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
  • Cool and Serve:
    • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • These cookies are perfect for the holidays or any time you need a sweet, nutty treat.
  • You can adjust the amount of maraschino cherries and coconut depending on your preference.
  • Store in an airtight container at room temperature for up to a week.

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