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Cherry Almond Shortbread Recipe

Ingredients

How to make it

  • Beat butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Stir flour into butter mixture until crumbly; stir in almonds and cherries.
  • Divide the dough in half and roll into 1 inch diameter logs, roll in plastic wrap or wax paper and refrigerate until firm (at least a 1/2 hour).
  • Preheat oven to 325F.
  • Slice into 1/4-inch coins; bake for 12-15 minutes, until just lightly golden around the edges. Cool on the cookie sheet for 10-15 minutes than transfer to a wire rack.
  • *Alternate Bar Cookie Instructions* -->Press the cookie dough into a parchment lined 7x11" or 9x13" glass baking pan and bake at 325F for 25-35 minutes. Check bottom of cookies by looking under the glass, it should be evenly golden (noticeable through parchment). Once out of the oven, wait 5 minutes then cut into desired shapes while warm. Leave in the pan to cool. Once cool enough to handle, remove cookies by the parchment paper and finish cooling on wire rack. Once completely cool, cut cookies again and drizzle with glaze if desired.
  • ~Topping~
  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.
  • Or, mix the glaze ingredients, with just enough water to make a pourable icing and use as above.
  • They taste better the next day and only get better with age!

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The Cook

Cosmicmother Western, Canada

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