Cherry Almond Shortbread Cookies Recipe

I enjoy making Cherry Almond Shortbread Cookies because they’re buttery, crumbly, and studded with sweet-tart dried cherries and crunchy almonds. These cookies are perfect for tea time, gifting, or just indulging in a delicate treat that feels both simple and special.

Why I’ll Love This Recipe

I appreciate how the rich, tender shortbread dough melts in my mouth, while the cherries add bursts of fruity flavor and the almonds provide a satisfying crunch. The subtle almond extract enhances the overall nutty aroma, making these cookies a delightful balance of textures and tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup (2 sticks or 226 g) unsalted butter, softened

• 3/4 cup (95 g) powdered sugar

• 1/2 teaspoon almond extract

• 2 cups (240 g) all-purpose flour

• 1/4 teaspoon salt

• 3/4 cup dried cherries, chopped

• 3/4 cup sliced or chopped almonds, toasted

Directions

1. I preheat the oven to 325°F (165°C) and line baking sheets with parchment paper.

2. In a large bowl, I cream the softened butter and powdered sugar together until light and fluffy.

3. I mix in the almond extract.

4. I sift together the flour and salt, then gradually add it to the butter mixture, mixing until just combined.

5. I fold in the chopped dried cherries and toasted almonds evenly.

6. I scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

7. I gently flatten each cookie with the palm of my hand or the bottom of a glass.

8. I bake the cookies for 18-22 minutes or until the edges are lightly golden.

9. I remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies.
Prep time is 15 minutes, baking time is around 20 minutes.

Variations

I like to customize by:

• Adding a sprinkle of coarse sugar on top before baking for extra crunch and sparkle.

• Using orange zest or vanilla extract instead of almond extract for a different flavor.

• Substituting dried cranberries or cherries soaked in orange juice for extra moisture.

• Mixing in white chocolate chips along with the almonds for sweetness.

Storage / Reheating

I store these cookies in an airtight container at room temperature for up to one week. If they soften, I crisp them up briefly in a 300°F (150°C) oven for 5 minutes. They don’t require reheating but can be warmed slightly for that fresh-baked feel.

FAQs

1. Can I use fresh cherries instead of dried?

Fresh cherries have too much moisture for shortbread; dried cherries work best to keep the texture right.

2. How do I toast almonds?

I spread almonds on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes until golden and fragrant.

3. Can I freeze the dough?

Yes, I freeze the dough balls on a baking sheet, then transfer them to a freezer bag. I bake them straight from frozen, adding a couple of minutes to the baking time.

4. What if I don’t have almond extract?

I can substitute vanilla extract or a small amount of orange zest for a different flavor.

5. Can I make these gluten-free?

Yes, by using a gluten-free all-purpose flour blend in place of regular flour.

Conclusion

I find Cherry Almond Shortbread Cookies to be a perfect blend of buttery richness, fruity sweetness, and nutty crunch. They’re elegant yet easy to make, making them one of my favorite go-to cookies for any occasion.

Cherry Almond Shortbread Cookies Recipe

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• Author: Sophia
• Total Time: 35 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Buttery, crumbly shortbread cookies studded with sweet-tart dried cherries and crunchy toasted almonds, enhanced with a subtle almond extract for a nutty aroma and delightful texture.

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Ingredients

1 cup (2 sticks or 226 g) unsalted butter, softened

3/4 cup (95 g) powdered sugar

1/2 teaspoon almond extract

2 cups (240 g) all-purpose flour

1/4 teaspoon salt

3/4 cup dried cherries, chopped

3/4 cup sliced or chopped almonds, toasted

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Instructions

1. Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
2. Cream softened butter and powdered sugar together until light and fluffy.
3. Mix in almond extract.
4. Sift together flour and salt; gradually add to butter mixture, mixing until just combined.
5. Fold in chopped dried cherries and toasted almonds evenly.
6. Scoop tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
7. Gently flatten each cookie with palm or bottom of glass.
8. Bake for 18-22 minutes until edges are lightly golden.
9. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Makes about 24 cookies.

Variations: sprinkle coarse sugar on top before baking, use orange zest or vanilla extract instead of almond extract, substitute dried cranberries or cherries soaked in orange juice, add white chocolate chips.

Store in airtight container at room temperature up to 1 week; crisp up softened cookies in 300°F (150°C) oven for 5 minutes.

Freezable dough; bake straight from frozen with slight increase in baking time.

Use gluten-free flour blend for gluten-free version.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 7g
• Sodium: 45mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg