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I love the combination of cherries and almonds together so when I had a hankering for a new cookie, I did a little digging. I found this great shortbread recipe from Jenny Steffens’ blog (via Pinterest) and was really intrigued. Also, I had some leftover dried cherries from another recipe so this was a great recipe to use those up.

Shortbread can be pretty bad if its dry, but this was so moist and flavorful. I adapted her recipe somewhat (and really upped the almond extract because I’m crazy like that). This recipe made a ton so it made my co-workers pretty happy to have a special treat. It’s a great one if you’re looking to have some cookies at home, and give a few away as a little special surprise for someone. 

Read on for the recipe and enjoy!

Cherry Almond Shortbread Cookies
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Ingredients
  1. 3/4 pound (that's 3 sticks) unsalted butter, room temperature
  2. 1 cup sugar
  3. 1 tsp. vanilla extract
  4. 3 tsp. almond extract
  5. 3 1/2 cups all-purpose flour
  6. 1/4 tsp. salt
  7. 1 1/2 cups dried cherries, chopped
Instructions
  1. In a mixer, cream together the butter and sugar until its thoroughly mixed (about three minutes). Add the extracts. Slowly stir in the flour and salt, and mix until it all comes together.
  2. Dump the mixture out onto plastic wrap and form together into a disk. Chill for at least 20 minutes (I did a few hours).
  3. Roll out the dough to 1/4 inch thick and cut into shapes (I made stars). Bake at 350 degrees on parchment-lined sheets for 18-20 minutes or until the edges just brown slightly.
Christen in the Kitchen http://christeninthekitchen.com/