Description
These festive Christmas Cherry Shortbread Cookies are buttery, tender, and studded with sweet maraschino cherries for a delightful holiday treat. Rolled in sugar and lightly pressed, they bake to golden perfection, making them an ideal cookie for sharing during the holiday season.
Ingredients
Scale
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
For Rolling
- 1/4 cup granulated sugar
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar using a mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Almond Extract: Stir in the almond extract to infuse a subtle, nutty flavor that pairs beautifully with the cherries.
- Incorporate Flour: Gradually add the all-purpose flour to the butter mixture, mixing gently until the dough just comes together without overworking it, ensuring a crumbly shortbread texture.
- Add Cherries: Fold the chopped maraschino cherries into the dough evenly to distribute bursts of sweetness throughout the cookies.
- Form and Sugar Coat: Shape the dough into 1-inch balls, then roll each ball in granulated sugar to add a sweet, crispy exterior when baked. Place the coated balls on a baking sheet spaced apart.
- Flatten Cookies: Gently flatten each ball using a fork to create the classic shortbread cookie shape and texture.
- Bake: Bake the cookies in a preheated oven at 325°F (165°C) for 12 to 15 minutes or until the edges turn lightly golden, ensuring they are perfectly baked but tender inside.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving to let them firm up and develop their delicate crumb.
Notes
- Ensure butter is softened but not melted for proper creaming.
- Do not overmix once flour is added to maintain a tender texture.
- Chilling dough is optional but can help with rolling and shaping.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For a festive twist, you can sprinkle colored sugar on top before baking.
